Effect of fatty acid chain length on initial reaction rates and regioselectivity of lipase-catalysed esterification of disaccharides
作者:Ninfa R Pedersen、Reinhard Wimmer、Jeppe Emmersen、Peter Degn、Lars H Pedersen
DOI:10.1016/s0008-6215(02)00112-x
日期:2002.7
t-BuOH and pyridine (v/v) the effect of fatty acid chain length (C-4-C-12) on C. antarctica lipase B (Novozym 435, EC 3.1.1.3) catalysed esterification was studied. alpha and beta maltose 6'-O-acyl esters in an anomeric molar ratio of 1.0:1.1 were synthesised independently of the chain length, but the initial specific reaction rate increased with decreasing chain length of the acyl donor. The product
在9:11 t-BuOH和吡啶(v / v)的反应介质混合物中,脂肪酸链长(C-4-C-12)对南极洲C.脂肪酶B的影响(Novozym 435,EC 3.1.1.3)研究了催化酯化反应。异头摩尔比为1.0:1.1的α和β麦芽糖6'-O-酰基酯的合成与链长无关,但初始比反应速率随酰基供体链长的减小而增加。反应24小时后,产物产率遵循相同的趋势,月桂酸酯产率为1.1%(mol / mol),丁酯产率为27.6%(mol / mol)。以蔗糖为酰基受体时,链长为C-4和C-10的脂肪酸形成6'-O-酰基和6-O-酰基单酯,而6',6-O-酰基二酯仅与丁酸(C-4:0)作为酰基供体。6' -O-酰基和6-O-酰基单酯和丁酸的6',6-O-酰基二酯的摩尔比为1.0:0.5:0.2,癸酸(C-10:0)生成6 -O-酰基和6-O-酰基单酯以1.0∶0.3的比例形成。在酰基供体的链长度最短的情况下,可