甘薯滨粉磷酸单酯在冰淇淋中的应用研究

对冰淇淋中常用稳定剂和甘薯淀粉磷酸单酯的流变特性进行了研究，同时通过对老化时间、粘度、膨胀率、融化率等方面的影响分析，探讨了甘薯淀粉磷酸单酯作为冰淇淋中的稳定剂和取代冰淇淋中部分油脂的可行性。研究结果表明，用甘薯淀粉磷酸单酯制造冰淇淋，可减少老化时间，降低融化率、抑制冰晶形成、降低产品脂肪含量，在口感、内在质地等诸方面均可为消费者接受，取得了较好的效果。     

干法制备高取代度玉米磷酸单酯淀粉研究

该研究采用以磷酸与焦磷酸钠按一定配比混合作为酯化试剂,尿素为催化剂干法制备高取代度磷酸单酯淀粉,并研究不同反应条件对磷酸单酯淀粉取代度(DS)及反应效率影响。     

二聚酸/乙二醇单酯润滑油添加剂的制备与应用

采用两相催化酯化法以二聚酸与乙二醇合成了二聚酸/乙二醇单酯。运用傅立叶红外光谱仪(IR)对反应产物进行了分析。使用盘销式摩擦试验机,以合成的单酯为添加剂,在400#中性基础油中作磨损实验。以扫描电子显微镜(SEM)及光学显微镜表征磨损形貌,与未加添加剂的磨损情况对比,结果显示此添加剂具有良好的减磨效果。据电镜照片推断减磨机制为单酯进一步缩合生成了线型高分子聚酯保护膜。     

玉米油酸酰胺磺基琥珀酸单酯盐的合成研究

介绍了以精制玉米油经甲酯化、酰胺化、酯化和磺化四步合成脂肪酰胺磺基琥珀酸单酯盐的研究。在酰胺化、酯化反应中采用自制的复合抗氧催化剂Ｃ及ＨＵ,可在１００℃下使转化率分别达到９４．２％和９５．４％,产品表面张力为３．５２３×１０＾－２Ｎ／ｍ,去污值为５８．４１％;脱脂率为３８．２９％。     

Nuclear Magnetic Resonance Spectroscopy: A Versatile Tool for Qualitative and Quantitative Analysis of an Emulsifier Mixture of Soybean Oil

Finding a fast, reliable, and reproducible approach for an accurate analysis of complex lipid mixtures of emulsifiers is crucial for the food and beverages, pharmaceuticals, personal care products, cosmetics, and agrochemicals industries. In the current study, a comprehensive qualitative and quantitative nuclear magnetic resonance (NMR) spectroscopy analysis of a high monoester mixture of soybean oil (HMMS) was conducted using ¹H, ¹³C, and ³¹P NMR of 2-chloro-4,4,5,5-tetramethyl-1,3,2-dioxaphospholane (CTDP) derivatives. The HMMS was produced by enzymatic alcoholysis of soybean oil and 1.2-propanediol in a supercritical CO₂ system. Compositional distribution analysis, quantified by aliphatic carbons with ¹³C NMR, showed that HMMS is composed of more unsaturated fatty acids, comprised of polyunsaturated fatty acids (PUFA) (60 ± 1.1%) and monounsaturated fatty acids (MUFA) (22 ± 0.8%), than saturated fatty acids (18 ± 0.9%). The ³¹P NMR quantification of HMMS demonstrated that, out of the total amount of monoacylglycerols (MAG), they are composed of 21 ± 2.9% of 2-MAG and 4 ± 0.3% of 1-MAG. Among the three techniques, ³¹P NMR spectroscopy proved to be a practical methodology with high reproducibility for the precise detection and quantification of partially esterified glycerols and free fatty acids in complex lipid mixtures.     

Quinone Methide-Based Organophosphate Hydrolases Inhibitors: Trans Proximity Labelers versus Cis Labeling Activity-Based Probes

Quinone methide (QM) chemistry is widely applied including in enzyme inhibitors. Typically, enzyme-mediated bond breaking releases a phenol product that rearranges into an electrophilic QM that in turn covalently modifies protein side chains. However, the factors that govern the reactivity of QM-based inhibitors and their mode of inhibition have not been systematically explored. Foremost, enzyme inactivation might occur in cis, whereby a QM molecule inactivates the very same enzyme molecule that released it, or by trans if the released QMs diffuse away and inactivate other enzyme molecules. We examined QM-based inhibitors for enzymes exhibiting phosphoester hydrolase activity. We tested different phenolic substituents and benzylic leaving groups, thereby modulating the rates of enzymatic hydrolysis, phenolate-to-QM rearrangement, and the electrophilicity of the resulting QM. By developing assays that distinguish between cis and trans inhibition, we have identified certain combinations of leaving groups and phenyl substituents that lead to inhibition in the cis mode, while other combinations gave trans inhibition. Our results suggest that cis-acting QM-based substrates could be used as activity-based probes to identify various phospho- and phosphono-ester hydrolases, and potentially other hydrolases.     

淀粉磷酸单酯的微波合成研究

用玉米淀粉和磷酸氢二钠及磷酸二氢钠的混合盐反应制备淀粉磷酸单酯,酯化反应在微波条件下进行。 本文探讨了磷酸盐用量、pH值、微波辐射功率、微波辐射时间等因素对取代度的影响。     

磷酸单酯淀粉在蒸饺中的应用研究

利用正交试验设计方法,研究了磷酸单酯淀粉对蒸饺皮品质的影响。结果表明：磷酸单酯淀粉是对汤圆品质影响最大的因素,其次是加水量、水温。其优化工艺参数为磷酸单酯淀粉用量为7％（以小麦面粉计）,水温为95℃,水的添加量为65％（以小麦面粉计）。     

马来酸单酯镧在UPVC型材中的应用研究

通过热稳定性、析出性和力学性能测试,研究了马来酸单酯镧与热稳定剂、润滑剂配合对硬聚氯乙烯(UPVC)型材的性能影响。结果表明,马来酸单酯镧与适量的硬脂酸锌、亚磷酸酯有良好的协同效应,与润滑剂石蜡配合在UPVC中使用时,容易出现析出现象,而与硬脂酸酰胺配合使用时,析出不明显,生产的UPVC型材具有较高的拉伸断裂强度、冲击强度和焊角强度。     

柠檬酸型络合表面活性剂的合成及其溶液性质

以柠檬酸、乙酸酐和脂肪醇为主要原料,通过间接酯化法先合成了柠檬酸酐,然后与脂肪醇合成了碳数为14,16和18的柠檬酸高级脂肪醇单酯,并用IR、元素分析对产物结构进行了表征,测定了活性剂在NaCl、CaCl2溶液中的表面性质和对Fe3+的络合性能.结果表明,产物纯度高,柠檬酸高级脂肪醇单酯盐的临界胶束浓度(cmc)与疏水...