Production of propylene glycol fatty acid monoesters by lipase-catalyzed reactions in organic solvents

Fatty acid monoesters of propylene glycol (1,2-propanediol) are good water-in-oil emulsifiers. These esters were synthesized enzymatically to overcome the problems associated with chemical processes. APseudomonas lipase was added to reaction mixtures containing propylene glycol and various acyl donors (fatty acids, fatty acid ethyl esters, fatty acid anhydrides and triglycerides) in organic solvents, and the mixtures were shaken at 30°C. The products were analyzed by gas chromatography. The yield of monoesters was affected by the acyl donors, organic solvents, temperature, water content, pH memory and reaction time. The anhydrous (lyophilized) enzyme and fatty acid anhydrides were best for monoester production. The optimum pH ranges were 4–5 and 8–10. The yields of propylene glycol monolaurate, monomyristate, monopalmitate, monostearate and monooleate with 50 mM fatty acid anhydrides as acyl donors were 97.2, 79.6, 83.7, 89.7 and 93.4 mM, respectively; those with 50 mM fatty acids as acyl donors were 37.3, 28.7, 28.7, 35.3 and 36.2 mM, respectively. The yields of propylene glycol monopalmitate, monostearate and monooleate with 50 mM triglycerides as acyl donors were 87.4, 65.1 and 83.2 mM, respectively.     

强化作用在重油催化裂化中的应用

对常渣及其添加表面活性剂后的强化油进行了催化裂化反应对比实验研究,结果表明,由于表面活性剂对催化裂化反应的强化作用,改善了原料油与催化剂的接触状况,提高了原料的转化深度。在相同反应条件下,强化油的转化率比常渣高4～6个百分点,汽油产率提高2～5个百分点,液化气产率提高3个百分点左右,液收率增加4～6个百分点,干气产率增加近2个百分点,柴油产率下降1～2个百分点,焦炭产率下降2个百分点。在近似转化率下,强化油作为原料时的产品选择性优于常渣。     

提高Span-80乳化剂质量的生产实践

为了提高Span-80乳化剂的产品质量,本文结合Span-80乳化剂的生产实践,对生产过程中影响该产品质量的几个生产要素进行了研究分析,找到了提高产品质量的正确途径:选择适当的酸醇摩尔比,保证原材料山梨醇和油酸的质量,提高生产时的真空度,控制山梨醇脱水及酯化反应时的升温速度及极限温度,选择合适的催化剂用量。这些措施已在生产中得到应用,效果良好。文中就生产中进一步提高Span-80乳化剂的产品质量提出了几点看法。     

乳化剂在饺子粉中的应用研究

以市售面粉为试验材料，分析了3种不同乳化剂对标准粉和特一粉流变学特性的影响。结果表明，乳化剂对面粉稳定时间和5cm拉伸阻力改良效应较大；分析了乳化剂对饺子皮蒸煮特性的影响，并在此基础上得出了标准粉和特一粉的乳化剂添加较佳用量。     

原油组分及乳化剂对乳状液黏度影响分析

在油井堵水技术中,活性原油堵水技术以其低成本、低伤害、有效期长等特点越来越受到人们的关注。但是在应用中发现,不同区块进行活性原油堵水调剖效果差异较大,有些区块措施效果明显,而另一些区块则效果很差,分析原因为不同区块原油组分中胶质、沥青质含量差异较大,而该物质会对活性原油乳化效果产生较大的影响。为了从根本上提高活性原油堵水技术水平,通过室内乳化实验和光谱实验分析了乳化剂结构和原油组分对油包水乳状液的影响因素。分析得出,乳化剂Span系列的亲油端碳碳单链长度越长,乳状液黏度越大;而双键的存在不利于形成乳状液,且形成的乳状液黏度低;胶质中的5个芳香环排列组成的成分有利于沥青质的溶解,同时5个芳香环的面性排列会增加乳状液的黏度。     

Enzymatic synthesis of sugar esters and their potential as surface-active stabilizers of coconut milk emulsions

Sugar esters are compounds with surfactant properties (biosurfactants), i.e., capable of reducing the surface tension and promote the emulsification of immiscible liquids. On the other hand, as with all emulsions, coconut milk is not physically stable and is prone to phase separation. Therefore, the aim of this work was to evaluate the synthesis of fructose, sucrose and lactose esters from the corresponding sugars using Candida antarctica type B lipase immobilized in two different supports, namely acrylic resin and chitosan, and evaluate its application in the stabilization of coconut milk emulsions. The enzyme immobilized on chitosan showed the highest yield of lactose ester production (84.1%). Additionally, the production of fructose ester was found to be higher for the enzyme immobilized on the acrylic resin support (74.3%) as compared with the one immobilized on chitosan (70.1%). The same trend was observed for the sucrose ester, although with lower percentage yields. Sugar esters were then added to samples of fresh coconut milk and characterized according to their surface tension, emulsification index and particle size distribution. Although the microscopic analysis showed similar results for all sugar esters, results indicated lactose ester as the best biosurfactant, with a surface tension of 38.0 N/m and an emulsification index of 54.1%, when used in a ratio of 1:10 (biosurfactant:coconut milk, v/v) for 48 h experiments.     

Formation of corn fiber gum-milk protein conjugates and their molecular characterization

Corn fiber arabinoxylan is hemicellulose B isolated from the fibrous portions (pericarp, tip cap, and endosperm cell wall fractions) of corn kernels and is commonly referred to as corn fiber gum (CFG). Our previous studies showed that CFG isolated from corn bran (a byproduct of corn dry milling) contains very little protein and is an inferior emulsifier for oil-in-water emulsion systems as compared to corn fiber gum isolated from corn fiber derived from the corn wet-milling process. The protein deficient CFG isolated from corn bran was covalently conjugated with byproducts of cheese processing, β-lactoglobulin (β-LG) and whey protein isolate (WPI) using an economical food-grade Maillard-type heating reaction for the purpose of increasing their commercialization potential as a food emulsifier and soluble nutritional additive in beverages. The formation of the CFG-protein conjugates has been confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). It has also been demonstrated that CFG-protein conjugates are capable of producing fine emulsions with better stability than either CFG or protein alone. The molecular characterization of CFG-protein conjugates was performed by high-performance size-exclusion chromatography (HPSEC) coupled to on-line multi-angle laser light scattering and viscometric detection. The analysis by HPSEC revealed that CFG-protein conjugates had higher weight-average molar mass (M_w, 340-359 kDa) and polydispersity (M_w/M_n, 1.74) than the corresponding unconjugated CFG (M_w, 290 kDa and M_w/M_n, 1.35). The z-average root-mean-square radius of gyration (R_gz) of CFG-protein conjugates was slightly higher (30.5-33.5 nm) in comparison to CFG (29.5 nm) but their weight-average-intrinsic viscosity (η) remained unchanged (about 1.32 dL g⁻¹). The Mark-Houwink exponent “a” of conjugates (0.40) was lower than the unconjugated CFG (0.53) indicating the formation of a more compact structure after conjugation with protein. These findings should benefit the beverage industry, which can use this information to produce a high quality emulsifier from the low-value byproducts of corn dry milling and cheese processing.     

The influence of macromolecular architecture on the critical aggregation concentration of large amphiphilic starch derivatives

A range of hyperbranched emulsifiers were prepared by reaction between starch and 2-octen-1-yl succinic anhydride (OSA, commonly used in the food industry), under slightly basic conditions in water, leading to starches bearing hydrophobic OSA groups randomly distributed along the chains. By using different starch backbones and varying the amount of OSA during the synthesis, amphiphilic OSA-modified starches were obtained that formed aggregates in water and having controlled structural parameters. These parameters were characterized using ¹H NMR, multiple-angle laser light scattering and size-exclusion chromatography. The critical aggregation concentration (CAC) was measured for samples with different levels of OSA modification, of macromolecular size and degree of starch branching. Increasing the dispersity in macromolecular size and/or degree of OSA substitution noticeably decreased the CAC. The results are interpreted in terms of the branching structure and conformation of the modified starches: all findings can be understood in terms of the various influences of molecular size, composition and flexibility. The structural factors affecting the CAC of large hyperbranched surfactants are found to be similar to those seen with smaller and simpler branched synthetic surfactants.     

Production and Emulsifying Effect of Polyglycerol and Fatty Acid Esters with Varying Degrees of Esterification

Esters with acyl groups can be formed by the esterification of polyglycerol. The purpose of the present study was to produce fatty acid esters [hexanoic (caproic), octanoic (caprylic), decanoic (capric), dodecanoic (lauric), tetradecanoic (myristic), hexadecanoic (palmitic), octadecanoic (stearic)] and polyglycerol (average number‐of degrees of polymerization of 5) with varying degrees of esterification and to examine their emulsifying properties. A number of fundamental catalysts of polyglycerol acylation reactions by methyl esters of carboxylic acid were studied, and sodium methoxide was found to be the best choice. The temperature rate of transesterification increased from 180 to 220 °C with the fatty acid chain alkyl residue. Synthesized mono‐, di‐, tri‐, tetra‐, and heptaesters of various fatty acids and polyglycerol provided the highest hydroxyl values from 15 to 815 mg KOH g^?1 and saponification values from 82 to 321 mg KOH g^?1. The emulsifying properties were assessed for all polyglycerol and fatty acid esters, with results showing maximum emulsifying effect for tri‐ and tetraesters of capric, lauric, and caprylic acids. Regardless of the hydrophilic–lipophilic balance value (HLB) of polyglycerol esters and carboxylic acid, a 4:1 ratio of sunflower oil to water formed a water‐in‐oil type emulsion. When mixing oil and water in a 1:1 ratio, mono‐ and diesters of polyglycerol formed an oil‐in‐water type emulsion, heptaesters formed a water‐in‐oil type emulsion, and tri‐ and tetraesters formed both of types of emulsions, depending on the length of the acid hydrocarbon radicals.     

乳化剂种类与乳化炸药压力减敏关系研究

测量了含3种不同乳化剂的乳化炸药受冲击波作用前后的水中爆炸冲击波参数,依据这些参数计算出压力减敏程度.比较3种乳化炸药在冲击波作用后的压力减敏程度,结果表明在各个组分的含量和制造工艺完全相同的情况下,含有乳化剂B的乳化炸药最不容易发生压力减敏;此外,分析了乳化剂种类对乳化炸药压力减敏的影响机理,研究表明,除了敏化剂被破坏,局部破乳是乳化炸药压力减敏的重要原因.