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A method for ultrasonic-microwave-assisted enzymatic synthesis of konjac glucomannan-based fatty acid ester

A konjac glucomannan and glucomannan-based technology is applied in the field of preparation of konjac glucomannan-based fatty acid esters to achieve the effects of improved utilization, mild reaction conditions and high yield

Active Publication Date: 2021-06-18
OIL CROPS RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no research report on enzymatic synthesis of KGM glycosyl esters by ultrasonic-microwave combined enhancement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for ultrasonic-microwave-assisted enzymatic synthesis of konjac glucomannan-based fatty acid esters, comprising the steps of:

[0026] (1) Input of reaction raw materials: Konjac glucomannan of 5g purity 98wt%, relative molecular weight 3000, 1g oleic acid, 500U lipase Novozym 435 (from Candida Antarctica lipase), 50ml reaction solvent [MOEMIm ][Br] is added to the reactor, and the initial water activity of the reaction solvent is adjusted to be 0.38; wherein the molar ratio of konjac glucomannan to fatty acid is 1:2.2;

[0027] (2) Ultrasonic-microwave-assisted enzyme-catalyzed esterification reaction: the mixture is subjected to ultrasonic-microwave alternating action on normal pressure stirring reaction, the stirring rate is 100r / min, ultrasonic and microwave are carried out alternately, first ultrasonic and then microwave, interval time between ultrasonic and microwave Ultrasonic power is 200W, ultrasonic frequency is 35KHz, microwave power is 50W, and the ...

Embodiment 2

[0030] A method for ultrasonic-microwave-assisted enzymatic synthesis of konjac glucomannan-based fatty acid esters, comprising the steps of:

[0031] (1) input of reaction raw and auxiliary materials: konjac glucomannan of 5g purity 98wt%, relative molecular weight 30000, 0.19g linoleic acid, 1000ULipaseA12 (Aspergillus niger lipase), 50ml reaction solvent [C 2 MIm][BF 4 ] into the reactor to adjust the initial water activity of the reaction solvent to 0.43; wherein the molar ratio of konjac glucomannan to fatty acid is 1:4.

[0032] (2) Ultrasonic-microwave-assisted enzyme-catalyzed esterification reaction: the mixture is subjected to ultrasonic-microwave alternating action on normal pressure stirring reaction, the stirring rate is 200r / min, ultrasonic and microwave are carried out alternately, first ultrasonic and then microwave, interval time between ultrasonic and microwave 4min; ultrasonic power 150W, ultrasonic frequency 30KHz, microwave power 70W, the total processing t...

Embodiment 3

[0035] A method for ultrasonic-microwave-assisted enzymatic synthesis of konjac glucomannan-based fatty acid esters, comprising the steps of:

[0036] (1) Putting in the raw and auxiliary materials of the reaction: konjac glucomannan with 5g purity 98wt%, relative molecular weight 50000, 0.07g octanoic acid, 3000U lipase Novozym 435 (derived from Candida antarctica lipase), 100ml reaction solvent [C 4 MIm][BF 4 ] into the reactor to adjust the initial water activity of the reaction solvent to 0.55; wherein the molar ratio of konjac glucomannan to fatty acid is 1:5.

[0037] (2) Ultrasonic-microwave-assisted enzyme-catalyzed esterification reaction: the mixture is subjected to ultrasonic-microwave alternating action on normal pressure stirring reaction, the stirring rate is 150r / min, ultrasonic and microwave are carried out alternately, first ultrasonic and then microwave, the interval time between ultrasonic and microwave 3min; ultrasonic power 250W, ultrasonic frequency 35KH...

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Abstract

The invention relates to a preparation method of konjac glucomannan-based fatty acid ester. A method for ultrasonic-microwave-assisted enzymatic synthesis of konjac glucomannan-based fatty acid esters, characterized in that it comprises the following steps: 1) putting in raw and auxiliary materials for the reaction: konjac glucomannan, fatty acids, enzymes, and reaction solvents Add in the reactor, obtain mixture; Wherein the mol ratio of konjac glucomannan and fatty acid is 1:1-1:5, the addition amount of enzyme is 100-2000U / g, the volume of reaction solvent and konjac glucomannan The mass ratio is 5-50ml / g; 2) Ultrasonic-microwave-assisted enzyme-catalyzed esterification reaction: the mixture is alternately acted on by ultrasonic-microwave at normal pressure for 3-6h, the reaction temperature is controlled at 30°C-70°C, and the reaction is over Afterwards, the ultrasound, microwave and stirring were stopped, and the mixture was naturally cooled to room temperature to obtain a reaction mixture; 3) after-treatment of the product. The method has the characteristics of mild conditions, fast reaction speed, less auxiliary materials, and high purity and high yield of the prepared product konjac glucomannan-based ester.

Description

technical field [0001] The invention relates to a preparation method of konjac glucomannan-based fatty acid ester, in particular to a method for rapidly and efficiently preparing konjac glucomannan-based fatty acid ester under the assistance of ultrasonic-microwave, and belongs to the field of molecular modification of natural products . Background technique [0002] Konjac Glucomannan (KGM for short) is a water-soluble natural polymer polysaccharide extracted from konjac. In 1994, European and American countries successively legislated and approved KGM as a health food and food additive. Because the KGM molecule contains a lot of active hydroxyl groups (-OH), it has strong hydrophilicity and poor stability, which limits the scope of application. Studies have found that the esterification modification of -OH on KGM can not only improve the stability of KGM derivatives, but also improve their biological activities, such as antibacterial and anticoagulant. Fatty acids are d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/44
CPCC12P19/44Y02P20/54
Inventor 郭萍梅黄凤洪马素换郑畅
Owner OIL CROPS RES INST CHINESE ACAD OF AGRI SCI