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磷脂酰果糖的合成方法研究 |
Synthesis of phosphatidyl-fructose |
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DOI: |
中文关键词: 磷脂酰果糖 磷脂酶D 大豆卵磷脂 |
英文关键词:phosphatidyl-fructose phospholipase D soybean lecithin |
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中文摘要: |
新型磷脂酰糖苷由饱和脂肪酰基链(C18∶0和C20∶0)以及糖苷极性头部组成,磷脂酰果糖属于磷脂酰糖苷中的一种。以大豆卵磷脂、果糖为原料,研究开发了水相体系中磷脂酶D催化酶法合成磷脂酰果糖的方法。通过对基质配比、pH、反应温度、反应时间等的调控,建立了磷脂酰果糖的最佳合成条件为:反应温度40?℃,pH 6,反应时间12 h,底物(果糖与大豆卵磷脂)摩尔比1∶45,酶添加量 90 U/mL。在最佳合成条件下,磷脂酰果糖合成率在90%左右。 |
英文摘要: |
Phosphatidyl-glycosides (PtdGlc) is composed of saturated fatty acyl chains(C18∶?0 and C20∶?0) and the polar head of the glycosides. Phosphatidyl-fructose belongs to one of the phosphatidyl-glycosides. With soybean lecithin and fructose as raw materials, phospholipase D as catalyst, an enzymatic method for synthesizing phosphatidyl-fructose in aqueous system was developed. Through the regulation of substrate ratio, pH, reaction temperature and reaction time, the optimal reaction conditions of phosphatidyl-fructose were established as follows: reaction temperature 40?℃, pH 6, reaction time 12 h, molar ratio of fructose to soybean lecithin 1∶?45, enzyme dosage 90 U/mL. Under the optimal reaction conditions, the synthesis rate of phosphatidyl-fructose in aqueous system was 90% or so. |
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