离子液体中脂肪酶催化合成硬脂酸淀粉酯及其性质研究  

Synthesis of Starch Stearate with Lipase in Ionic Liquid and Its Characteristics

作　　者：汤晓智[1] 代飞云 余梦菲 

机构地区：[1]南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏高校粮油质量安全控制及深加工重点试验室,南京210023

出　　处：《中国粮油学报》2016年第11期20-25,共6页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省自然科学基金(BK2012471);江苏省大学生实践创新训练计划(201410327020Z);江苏高校优势学科建设工程(苏政办发[2014]37号)

摘　　要：以1-丁基-3-甲基咪唑醋酸盐([BMIM]Ac)和1-丁基-3-甲基咪唑四氟硼酸盐([BMIM]BF_4)的混合离子液体为介质,研究脂肪酶催化合成硬脂酸淀粉酯及其特性,并采用红外光谱对其进行结构鉴定。结果表明,通过调节脂肪酶的加入量,得到了不同取代度的硬脂酸淀粉酯。酯化后的淀粉透明度、溶解度增大,乳化性、抗凝沉性、冻融稳定性有所增强,但热稳定性有所下降;随着取代度增大,硬脂酸淀粉酯-聚乙烯醇薄膜的水蒸气透过性降低,而拉伸强度和断裂伸长率则呈先上升后下降的趋势。The synthesis of starch stearate with lipase in the mixed ionic liquids of （[ BMIM ] Ac ） and （ [ BMIM ] BF4 ） and its characteristics were investigated. The structure of starch stearate was characterized by FTIR. The results showed that different degrees of substitution of starch stearate could be prepared by adjusting the amount of lipase in ionic liquids. The transparency and solubility of the starch increased after esterification. The emulsifica- tion, anti - precipitability and freeze - thaw stability of starch stearate got enhanced, while its thermal stability re- duced. The water vapor permeability of starch stearate - polyvinyl alcohol films gradually decreased with the increas- ing degree of substitution of starch stearate, while tensile strength and elongation at break first increased and then de- creased.

关 键 词：离子液体 脂肪酶 硬脂酸淀粉酯 性质 

分 类 号：TQ231[化学工程—有机化工]