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| 超声辅助酶法合成魔芋葡甘聚糖油酸酯研究 |
| Synthesis of konjac glucomannan oleate by ultrasound-assisted enzymatic method |
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| DOI： |
| 中文关键词: 超声辅助 酶催化 酯化 魔芋葡甘聚糖油酸酯 |
| 英文关键词:ultrasound- assist enzymatic catalysis esterification konjac glucomannan oleate |
| 基金项目: |
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| 中文摘要: |
| 研究了超声辅助酶法合成魔芋葡甘聚糖油酸酯的工艺条件。以酯化率为评价指标，系统研究了超声频率、超声功率、反应温度、反应时间、反应介质初始水分活度、酶与底物浓度比对超声辅助酶法合成魔芋葡甘聚糖油酸酯的影响，并在此基础上进行了L18（37）正交实验优化合成工艺。结果表明，最佳工艺条件为：超声频率20 kHz，超声功率220 W，反应温度50?℃，反应时间8 h，反应介质初始水分活度0.65，酶与底物浓度比1∶?1。在最佳条件下酯化率达到83.40%。与无超声辅助酶催化工艺相比，反应时间8 h，酯化率由9.48%提高到83.40%，超声对提高酯化反应作用显著。 |
| 英文摘要: |
| The ultrasound-assisted enzymatic synthesis conditions of konjac glucomannan oleate were studied. With esterification rate as evaluation index, the effects of ultrasonic frequency, ultrasonic power, reaction temperature, reaction time, medium initial water activity and concentration ratio of enzyme to konjac glucomannan on ultrasound-assisted enzymatic synthesis of konjac glucomannan oleate were investigated. Then the synthesis conditions were optimized by L18(37) orthogonal experiment. The results showed that the optimal conditions were obtained as follows: ultrasonic frequency 20 kHz, ultrasonic power 220 W, reaction temperature 50?℃, reaction time 8 h, medium initial water activity 0.65 and concentration ratio of enzyme to konjac glucomannan 1∶?1.Under the optimal conditions, the esterification rate reached 83.40%, much higher than 9.48% of enzymatic process without ultrasound- assist at reaction time 8 h, so the effect of ultrasound on esterification was remarkable. |
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