Method for enzymatic reaction-based synthesis of maltitol esters in nonaqueous phase and purification preparation of the maltitol esters

Abstract

The invention discloses a method for enzymatic reaction-based synthesis of maltitol esters in a nonaqueous phase and purification preparation of the maltitol esters. In a nonaqueous phase, maltitol and fatty acids are synthesized into the maltitol esters in the presence of an immobilized lipase as a catalyst and then the maltitol esters are purified and treated by silica gel column chromatography and semi-prepared liquid phase preparation. The maltitol esters obtained by the method mainly are maltitol monoesters and through the purification preparation, the maltitol esters has high purity and comprise 91 to 93% of a maltitol monooctoate, 94 to 97% of a maltitol monolaurate, 93 to 95% of a maltitol monostearate and 90 to 92% of a maltitol monooleate. The method provided by the invention follows the trend that the existing emulsifier will be developed into a natural emulsifier having rich nutrients, multiple functions and low heat, realizes synthesis of the maltitol esters by an environmentally-friendly high-selectivity enzymatic synthesis method, realizes preparation of a series of high-purity maltitol monoester products through silica gel column chromatography and semi-prepared liquid phase preparation, improves the application pertinency of the maltitol esters, and richens emulsifier types.

Description

technical field [0001] The invention provides a method for synthesizing maltitol ester in a non-aqueous phase based on an enzymatic reaction and purifying and preparing it, belonging to the field of food biotechnology. Background technique [0002] At present, food emulsifiers in my country mainly include five categories: glycerin fatty acid esters, sucrose fatty acid esters, Span and Tween, soybean lecithin, sodium stearoyl lactylate and calcium stearoyl lactylate. With the trend of natural, nutritious, multi-functional and low-calorie development, maltitol esters are gradually being valued by people. Maltitol ester is a new type of nonionic surfactant, which is formed by condensation and esterification of maltitol and fatty acid. At present, there are very few research reports on maltitol ester at home and abroad. Maltitol ester not only has the same emulsifying effect as monoglyceride and sucrose ester, but also has a thickening effect. In particular, its emulsification ...

AI Technical Summary

Problems solved by technology

[0004] The biggest problem in the synthesis reaction is that sugar alcohols and fatty acids are incompatible with each other. Therefore, a suitable reaction system must be selected. At present, there are microemulsion systems, but the system is difficult to control and the separation of the final product is difficult; ionic liquid systems, but the viscosity is too high. The quality is slow and the cost is high; there are also supercritical systems and solvent-free systems, such as patent 99113469.9 (homogeneous solvent-free production of sucrose esters)

At present, the research on enzymatic synthesis of sugar esters in non-aqueous phase is mainly carried out in a single organic solvent, but it is difficult to prepare sugar alcohols and fatty acids into a uniform system with a single organic solvent. If a mixed solvent system is used, both Satisfy the high hydrophobicity to ensure the enzyme activity and satisfy the solubility of the substrate