Solvent Engineering on Enzymatic Synthesis of Edible Surfactants

酶法合成食用表面活性剂的溶剂工程

基本信息

批准号：
06453175
负责人：
MATSUNO Ryuichi
金额：
$ 4.67万
依托单位：
KYOTO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1996
项目状态：
已结题

项目摘要

Enzymatic synthesis of edible surfactants from hydrophilic and hydrophobic ingredients in food was invesigated. In the first stage of this investigation, b-glucosidase-catalyzed synthesis of alkyl glucosides was made to understand phenomena occuring in such synthetic reaction, although the glucosides are not edible but have a wide range of industrial use. We proposed the equations to predict the yields of desired product and by-products in a conventional aqueous-organic biphasic system, where one of substrates, alcohol, itself was an organic phase. It was found that the equilibrium constant for condensation of glucose and alcohol was independent of the alkyl chain length of alcohol. We proposed a novel reaction system where solid enzyme and glucose were added to alcohol saturated with a buffer. The equilibrium yield of alkyl glucoside in the proposed system was much higher than that in the conventional two-phase system. High stability of the enzyme in the system allowed its reuse in subsequent condensation. It was also found in the system that both of (R) -and (S) -isomers of secondary alcohol could be condensed with glucose by the enzyme to give corresponding glucosides in high yield. A packing material for effective liquid-chromatographic separation of alkyl glucoside and alcohol was found out. A model was proposed to explain the dependence of elution times of solutes on the composition of eluent. Simple methods were proposed for estimation of adsorption isotherm of a solute on an adesorbent from only a pulse response curve ofthe solute. Acylation of erythritol and ascorbic acid by immobilized lipase was also examined. The acylation proceeded stereoselectively in acetonitril with extremely low content of water. The products were identified to be desired products by NMR analysis.

研究了食品中亲水性和疏水性成分的酶法合成食用表面活性剂。在本研究的第一阶段，进行了b-葡萄糖苷酶催化的烷基葡萄糖苷的合成，以了解在这种合成反应中发生的现象，尽管葡萄糖苷不可食用，但具有广泛的工业用途。我们提出了方程来预测传统水-有机双相系统中所需产物和副产物的产率，其中底物之一醇本身就是有机相。发现葡萄糖和醇缩合的平衡常数与醇的烷基链长度无关。我们提出了一种新颖的反应系统，其中将固体酶和葡萄糖添加到缓冲液饱和的酒精中。该系统中烷基糖苷的平衡收率远高于传统两相系统。酶在系统中的高稳定性允许其在随后的冷凝中重复使用。系统中还发现仲醇的(R)-和(S)-异构体均可与葡萄糖在酶的作用下缩合，高产率地得到相应的糖苷。找到了一种可有效液相色谱分离烷基糖苷和醇的填料。提出了一个模型来解释溶质的洗脱时间对洗脱液成分的依赖性。提出了仅根据溶质的脉冲响应曲线来估计溶质在吸附剂上的吸附等温线的简单方法。还检测了固定化脂肪酶对赤藓糖醇和抗坏血酸的酰化作用。酰化在水含量极低的乙腈中立体选择性地进行。通过NMR分析鉴定产物为所需产物。