摘要
长链脂肪酸淀粉酯作为改性淀粉的一种重要类型具有广泛的应用前景。酶作为生物催化剂在非水相中可对淀粉和长链脂肪酸进行酯化,该反应具有底物选择性高、产物专一性强、条件温和、产物可生物降解等优点。本文从酶催化合成反应的机理、酶法催化长链脂肪酸淀粉酯的制备方法、取代度的测定方面进行综述。
Long-chain fatty acid starch esters, an important kind of modified starch products, have attractive application prospects. It is well known that the application of non-aqueous enzymatic catalysis in esterification of starch with long-chain fatty acids has the advantages of higher substrate selectivity, suppression of unwanted water-dependent side reactions, mild reaction conditions and biodegradability. In this review, the reaction mechanism and the currently available methods for lipase-catalyzed synthesis of starch esters with long-chain fatty acids in non-aqueous phase and the recent progress in the determination of degree of substitution are discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第3期276-279,共4页
Food Science
基金
黑龙江省杰出青年基金项目(jc201106)
黑龙江省教育厅科技创新团队计划项目(2010td04)
关键词
长链脂肪酸淀粉酯
酶催化反应
非水相
取代度
long-chain fatty acid starch esters
enzymatic catalysis
non-aqueous phase
degree of substitution
