单甘酯与蜂蜡复配制备五步蛇蛇油基凝胶油的研究

以五步蛇蛇油为基料油,通过向其添加不同质量比的蜂蜡与单甘酯制备凝胶油。探讨不同蜂蜡与单甘酯的质量比对五步蛇蛇油基凝胶油流变性、持油性以及硬度的影响,并对其结晶型态、结晶形状进行分析。结果表明:少量单甘酯的存在(蜂蜡与单甘酯质量比8∶2)降低了五步蛇蛇油基凝胶油的黏度恢复值及硬度,促进凝胶油长枝状结晶的生成,增加α、β以及β'型晶体;随着单甘酯比例的进一步增加(蜂蜡与单甘酯质量比8∶2～0∶10),五步蛇蛇油基凝胶油析油率和黏度恢复值增加,长枝状结晶逐渐变短至消失,α型晶体逐渐消失;确定蜂蜡与单甘酯质量比4∶6为最佳比例,此时五步蛇蛇油基凝胶油的析油率为1. 8%,硬度为242 g,黏度恢复值为37%。     

新型食品乳化剂——琥珀酸单甘酯的合成

以琥珀酸酐，分子蒸馏单甘酯为原料，合成了各项质量指标均符合FAO／WHO标准的琥珀酸单甘酯。确定了合成该产品的最佳工艺条件，并进行了验证实验。     

酶法合成单脂肪酸甘油酯

该项目建立了一条脂肪酶催化棕榈油甘油解制备单甘酯的工艺路线。筛选出最佳酶源BUCT—11及相应的无机类载体作为脂肪酶固定化载体,并采用结晶法进行纯化。得到的单甘酯含量>90.0％,产品性能指标达到FCC标准。目前,单甘油酯主要采用化学法生产,能耗大、反应产物易降解、分离提纯困难。该工艺有望取代化学法过程。     

黑曲霉脂肪酶合成单月桂酸甘油酯

从黑曲霉中提出了一种具有很高催化活性和选择性的脂肪酶,为证明这种脂肪酶的高选择性,用此酶直接催化甘油和月桂酸反应合成单月桂酸甘油酯,并且优化了反应的工艺参数。实验表明,采用甘油月桂酸摩尔比为1∶1.5,脂肪酶与底物质量比为0.5%,水与底物质量比为3%的条件在50℃下反应12h,可使月桂酸转化率达到91.2%,单酯含量高达70%。     

面向21世纪的分子蒸馏单甘酯工业

通过对国内外分子蒸馏单甘酯工业的技术发展,生产和应用状况的简述,分析了下一个世纪我国单甘酯工业的市场前景和面临的挑战,提出了我国单甘酯工业在发展中应注意解决的问题。     

Moisturizing effect of vesicles formed from monoglycerides on human skin

The moisturizing effect of vesicles formed from monoglycerides on human skin was studied by measurement of conductance on and transepidermal waterloss from the skin surface. Although sonication of the monoglycerides in water with Ca2+ gave multilamellar vesicles, the lamellar structure of the vesicles disappeared during their storage without any other additive. With the addition of poly(vinylpyrrolidone) after the sonication, the stability of the vesicles increased and their lamellar structure was maintained for 3 months at 40 degrees C. These vesicles led to a significantly higher water content of the stratum corneum of human skin compared with non-lamellar monoglyceride, and consequently they improved rough human skin.     

Synthesis of mono- and diglycerides in water-in-oil microemulsions

Enzyme-catalyzed esterification was carried out in single-phase, oil-continuous microemulsions. The lipozyme was solubilized, along with glycerol and water, in the aqueous core of water/diethylhexyl sodium sulfosuccinate/hydrocarbon microemulsion system. Upon addition of fatty acid, mono- and diglycerides were formed, due to the esterification reaction taking place at the interface of the droplets in the microemulsion. The initial rate of conversion of oleic acid increases with oil chainlength of the continuous phase whereas final conversion is maximum for hexane. The conversion of stearic acid is 30% whereas conversion of oleic acid is 70%. The percent conversion of various fatty acids in the same continuous medium increases with fatty acid chainlength. The oleic acid/glycerol ratio is an important parameter for optimum conversion of oleic acid into glycerides. The yield can be increased by subsequent addition of glycerol after equilibrium is reached. High-performance liquid chromatography analysis of samples from microemulsions shows the presence of mono- and diglycerides. Possible mechanisms for the abovementioned effects are discussed.     

Crystal Structure of the Human Monoacylglycerol Lipase,a Key Actor in Endocannabinoid Signaling

2‐Arachidonoylglycerol plays a major role in endocannabinoid signaling, and is tightly regulated by the monoacylglycerol lipase (MAGL). Here we report the crystal structure of human MAGL. The protein crystallizes as a dimer, and despite structural homologies to haloperoxidases and esterases, it distinguishes itself by a wide and hydrophobic access to the catalytic site. An apolar helix covering the active site also gives structural insight into the amphitropic character of MAGL, and likely explains how MAGL interacts with membranes to recruit its substrate. Docking of 2‐arachidonoylglycerol highlights a hydrophobic and a hydrophilic cavity that accommodate the lipid into the catalytic site. Moreover, we identified Cys201 as the crucial residue in MAGL inhibition by N‐arachidonylmaleimide, a sulfhydryl‐reactive compound. Beside the advance in the knowledge of endocannabinoids degradation routes, the structure of MAGL paves the way for future medicinal chemistry works aimed at the design of new drugs exploiting 2‐arachidonoylglycerol transmission.     

枸杞花生酱的研制

探讨了提高花生酱乳化稳定性的方法,花生原酱、调味料的因素的最佳组合表明花生酱的综合评价是满意的.