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Abstracts for Colloquium

Synthesis of Maltoheptaose Fatty Ester by Yeast Lipase and Their Emulsion Functions

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Enzymatic syntheses of sugar fatty acid (FA) esters are important because of their wide range of applications in the food, cosmetic, and pharmaceutical industries. These molecules are commonly synthesized from F As and mono-, or di-saccharides by chemical or enzymatic esterification. Previously, sugar esters were produced using oligosaccharide, and interfacial tension values and inhibitory effects towards tumor cell lines were improved when higher DP saccharides were used. In this study, the direct esterification of maltoheptaose (G7) with vanous length of F As was investigated by the catalytic action of Candida antartica lipase B. Among the F As palmitic acid (PA) was the best substrate for the G7 ester formation. Optimal reaction conditions including solvent composition and molar ratio of G 7: P A were established for the G7-PA. The conversion yield and sugar ester structure were analyzed using various instrumental analyses. The results showed that G7-PA monoester was successfully synthesized with a molar ratio of I :20 (G7: PA) in I 0% DMSO of t-butanol at 60°C, and the conversion yield was over than 21%. The position of ester bond formation was identified that PA was attached to C-6 of the reducing end glucosyl moiety. The melting temperature of G7- PA monoester was reached at 56 °C, lower than that of pure G7 and PA. In addition, the G7- p A esters and commercial sucrose esters were compared as emulsifiers. Both type of sugar esters prevented coalescence during 7 days and showed good emulsifying properties in 0/W emulsions since the droplets diameter did not have significant change during the storage.

저자정보

  • Phu Cuong Nguyen Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea
  • Thi My Tuyen Nguyen Department of Food Nutrition, Chungnam National University, Daejeon 34134, Korea
  • Chang-KyuLee CarboExpert Inc., Daejeon 34134, Korea
  • Il-NamOh Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea
  • Min-Jee Yoo CarboExpert Inc., Daejeon 34134, Korea
  • Kyu-BeenPark Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea
  • Jae-HanKim Department of Food Nutrition, Chungnam National University, Daejeon 34134, Korea
  • Hyun-JooAn Graduate School of Analytical Science and Technology, Chungnam National University, Daejeon 34134, Korea
  • Jong-TaePark Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea, CarboExpert Inc., Daejeon 34134, Korea

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