摘要
在非水相酶法合成糖酯过程中,引入苯基硼酸作为助溶剂,考察了苯基硼酸提高糖的溶解度、反应专一性和反应速率的效果。同时考察了苯基硼酸对不同糖和不同脂肪酸合成糖酯的影响。
The effects of phenylboronic acid on the solubility of sugar, selectivity of the reaction and rate of the reaction during enzymatic synthesis of sugar esters in organic solvent were studied. The synthesis of esters with different sugars and different fatty acids were also investigated.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第12期5-8,共4页
Food and Fermentation Industries
基金
国家863项目(2006AA102312)
江苏省高新技术资助项目(BG2005015)
长江学者和创新团队发展计划项目(IRT0532)
关键词
苯基硼酸
溶解度
专一性
糖酯
phenylboronic acid
solubility
specificity
sugar esters