| 离子液体中脂肪酶催化合成硬脂酸淀粉酯及其性质研究 |
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| 引用本文： | 汤晓智,代飞云,余梦菲.离子液体中脂肪酶催化合成硬脂酸淀粉酯及其性质研究[J].中国粮油学报,2016,31(10):20-25. |
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| 作者姓名： | 汤晓智 代飞云 余梦菲 |
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| 作者单位： | 南京财经大学,南京财经大学,南京财经大学 |
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| 基金项目： | 江苏省自然科学基金项目（BK2012471），江苏省大学生实践创新训练计划项目（201410327020Z） |
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| 摘 要： | 以1-丁基-3-甲基咪唑醋酸盐(BMIM]Ac)和1-丁基-3-甲基咪唑四氟硼酸盐(BMIM]BF4)的混合离子液体为介质，研究脂肪酶催化合成硬脂酸淀粉酯及其特性，并采用红外光谱对其进行结构鉴定。结果表明：通过调节脂肪酶的加入量，得到了不同取代度的硬脂酸淀粉酯。酯化后的淀粉透明度、溶解度增大，乳化性、抗凝沉性、冻融稳定性有所增强，但热稳定性有所下降；随着取代度增大，硬脂酸淀粉酯-聚乙烯醇薄膜的水蒸气透过性降低，而拉伸强度和断裂伸长率则呈先上升后下降的趋势。
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| 关 键 词： | 离子液体 脂肪酶 硬脂酸淀粉酯 性质 |
| 收稿时间： | 2015/3/13 0:00:00 |
| 修稿时间： | 2015/4/20 0:00:00 |
Synthesis of starch stearate with lipase in ionic liquids and its characteristics |
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| Abstract: | The synthesis of starch stearate with lipase in the mixed ionic liquids of BMIM]Ac and BMIM]BF4, and its characteristics were investigated. The structure of starch stearate was characterized by FTIR. The results showed that different degrees of substitution of starch stearate could be prepared by adjusting the amount of lipase in ionic liquids. The transparency and solubility of the starch increased after esterification. The emulsification, anti-precipitability and freeze-thaw stability of starch stearate got enhanced, while its thermal stability reduced. The water vapor permeability of starch stearate-polyvinyl alcohol films gradually decreased with the increasing degree of substitution of starch stearate, while tensile strength and elongation at break first increased and then decreased. |
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| Keywords: | ionic liquids lipase starch stearate characteristics |
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