Synthesis and emulsifying properties of carbohydrate fatty acid esters produced from Agave tequilana fructans by enzymatic acylation

被引：28

作者：

Casas-Godoy, Leticia ^{[1
]}

Arrizon, Javier ^{[1
]}

Arrieta-Baez, Daniel ^{[2
]}

Plou, Francisco J. ^{[3
]}

Sandoval, Georgina ^{[1
]}

机构：

[1] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Ave Normalistas 800, Guadalajara 44270, Jal, Mexico

[2] Inst Politecn Nacl CNMN, Unidad Profes Adolfo Lopez Mateos, Calle Luis Enrique Erro S-N, Mexico City 07738, DF, Mexico

[3] CSIC, Inst Catalisis & Petr Quim, Madrid 28049, Spain

来源：

FOOD CHEMISTRY | 2016年 / 204卷

关键词：

Carbohydrate fatty acid esters; Enzymatic acylation; Lipases; Branched Agave tequilana fructans; Emulsifiers; WEBER; OLIGOSACCHARIDES; METABOLISM;

D O I：

10.1016/j.foodchem.2016.02.153

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Carbohydrate fatty acid esters are non-ionic surfactants with a broad spectrum of applications. These molecules are generally synthesized using short carbohydrates or linear fructans; however in this research carbohydrate fatty acid esters were produced for the first time with branched fructans from Agave tequilana. Using immobilized lipases we successfully acylated A. tequilana fructans with vinyl laurate, obtaining products with different degrees of polymerization (DP). Lipozyme 435 was the most efficient lipase to catalyze the transesterification reaction. HPLC and ESI-MS analysis proved the presence of a mixture of acylated products as a result of the chemical complexity of fructans in the A. tequilana. The ESI-MS spectra showed a molecular mass shift between 183 and 366 g/mol for fructooligosaccharides with a DP lower than 6, which indicated the presence of Agave fructans that had been mono-and diacylated with lauric acid. The carbohydrate fatty acid esters (CFAE) obtained showed good emulsifying properties in W/O emulsions. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：437 / 443

页数：7

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