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林产化学与工业 ›› 2015, Vol. 35 ›› Issue (2): 103-110.doi: 10.3969/j.issn.0253-2417.2015.02.016

• 研究报告 • 上一篇    下一篇

固定化脂肪酶催化合成松香淀粉酯的研究

李贺1, 林日辉2, 黄文勤3, 龙寒1, 刘作娇1, 粟佳婷1   

  1. 1. 广西民族大学 海洋与生物技术学院, 广西高校微生物与植物资源利用重点实验室, 广西 南宁 530006;
    2. 广西民族大学 化学化工学院, 化学与生物转化过程新技术重点实验室, 广西 南宁 530006;
    3. 南宁奕德环境科技有限公司, 广西 南宁 530007
  • 收稿日期:2014-01-10 出版日期:2015-04-25 发布日期:2015-04-24
  • 通讯作者: 林日辉,研究员,硕士生导师,主要从事发酵工程、酶工程研究;E-mail:rihuilin@aliyun.com。 E-mail:rihuilin@aliyun.com
  • 作者简介:李贺(1988-),男,辽宁鞍山人,硕士,主要从事化学与生物转化研究工作
  • 基金资助:
    广西高校人才小高地建设创新团队资助计划项目(桂教人[2011] 47);教育部留学回国人员科研启动基金资助项目([2012] 1707);广西民族大学研究生教育创新计划资助项目(gxun-chx2014097)

Catalytic Synthesis of Rosin Starch Ester by Immobilized Lipase

LI He1, LIN Ri-hui2, HUANG Wen-qin3, LONG Han1, LIU Zuo-jiao1, SU Jia-ting1   

  1. 1. Guangxi Colleges and Universities key Laboratory of Utilization of Microbial and Botanical Resources, College of Marine Sciences and Biotechnology, Guangxi University for Nationalities, Nanning 530006, China;
    2. Key Laboratory of New Techniques for Chemical and Biological Conversion Process, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China;
    3. Nanning YiDe Environmental Technology Co., Ltd., Nanning 530007, China
  • Received:2014-01-10 Online:2015-04-25 Published:2015-04-24

摘要: 采用木薯淀粉和松香为原料,研究了酶法催化松香木薯淀粉酯的合成。通过单因素和响应面法优化了各因素对松香淀粉酯取代度影响,结果表明最佳工艺条件为:松香与淀粉的质量比为3.6:1,反应时间4.2 h,反应温度48.5 ℃,固定化脂肪酶用量为15%(以淀粉质量计),此时松香淀粉酯取代度可达 0.106。通过 FT-IR,XRD和SEM对产物进行表征,产物在1729 cm-1产生CO的伸缩振动,说明松香与淀粉发生了酯化反应形成了松香淀粉酯,并且晶体形貌和结构发生了改变。同时对产物的性能进行了研究,结果表明,与预处理淀粉相比酯化产物的乳化能力和乳化稳定性分别增加了122.26%和134.16%、表面张力和透明度分别降低了46.9%和5.22%。

关键词: 酯化, 木薯淀粉, 松香, 固定化脂肪酶, 响应面法

Abstract: The synthesis of rosin starch ester catalyzed by lipase was carried out by using the materials of rosin and cassava starch. The effects of various factors on the degree of substitution (DS) of rosin cassava starch ester were analyzed by single-factor experiment and response surface methodology. The optimum synthesis conditions were as follows: rosin-starch ratio 3.6:1 (w/w), reaction time 4.2 h, reaction temperature 48.5 ℃ and lipase- cassava starch amount 15%(starch mass). Under these conditions, the DS reached 0.106. The product was characterized by FT-IR, XRD and SEM. The results showed that a CO stretching vibration absorption peak at 1729 cm-1 was observed. This indicated that the rosin cassava starch ester was formed. Furthermore, the crystal morphology and structure of rosin cassava starch ester were changed. And the properties of rosin cassava starch ester were investigated. Compared with the pretreated starch, the emulsion capacity and emulsion stability of rosin cassava starch ester were increased by 122.26% and 134.16%, while surface tension and transparency were reduced by 46.9% and 5.22%, respectively.

Key words: esterification, cassava starch, rosin, immobilized lipase, response surface methodology

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