酶催化法合成食品乳化剂的研究进展

Research progress of enzymatic synthesis of food emulsifiers

中文关键词:  酶催化合成  脂肪酸单甘酯  脂肪酸糖酯  丙二醇脂肪酸酯  失水山梨醇脂肪酸酯

英文关键词:enzymatic synthesis  fatty acid monoglycerides  sugar fatty acid esters  propylene glycol fatty acid esters  sorbitan esters

中文摘要:

      食品乳化剂是现代食品工业不可或缺的添加剂。与化学合成法相比, 酶催化法合成食品乳化剂具有很多优势, 如催化效率高、反应条件温和、产品纯度高、色泽浅且容易分离纯化等。本文介绍了脂肪酸单甘酯、脂肪酸糖酯、丙二醇脂肪酸酯以及失水山梨醇脂肪酸酯四类常用食品乳化剂的酶催化法合成研究进展, 对酶催化合成方法、反应媒介的选择及存在的主要问题等方面进行了综述。

英文摘要:

      Food emulsifiers were kinds of indispensable additives in modern food industry. Compared to the chemical synthesis, enzymatic synthesis of food emulsifiers possesses unparalleled advantages, such as high catalytic efficiency, mild reaction condition, high purity and light color of target products. In this paper, four kinds of food emulsifiers were reviewed, including fatty acid monoglycerides, sugar fatty acid esters, propylene glycol fatty acid esters and sorbitan esters. Enzymatic synthesis methods, reaction medium and other problems were introduced in detail.