Efficient and green esterification of glycerol with capric acid to medium chain glycerides catalyzed by two dimensional planar ZSM-5 directional immobilization of lipase

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Guoying Fu , Lei Cai , Peihang He , Yan Wang , Yingqi Zhang , Enxue Xie , Liang Li , Zedong Zhang , Guoqiang Wu
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Abstract

A series of Candida antarctica lipase B (CALB) catalysts immobilized on two-dimensional planar ZSM-5 zeolite (denoted as xCAL/ZSM-5-P) were developed for the efficient and green esterification of capric acid (CA) and glycerol (Gly) to synthesize medium-chain glycerides (MCGs). Comprehensive characterizations, including X-ray diffraction, Fourier-transform infrared, scanning electron microscopy, transmission electron microscopy, N2 physisorption, and thermogravimetric analysis, confirmed the successful immobilization and uniform dispersion of lipase of CALB on ZSM-5-P via sulfhydryl modification. The framework structure of ZSM-5-P remained structurally intact after immobilization. The CAL/ZSM-5-P catalysts exhibited outstanding catalytic performance in the esterification reaction. Notably, the 9CAL/ZSM-5-P catalyst achieved the highest CA conversion of 66.94 %, with nearly 100 % selectivity toward MCGs—substantially outperforming bare ZSM-5-P (without immobilized lipase), which showed only 0.19 % conversion. Additionally, 9CAL/ZSM-5-P demonstrated excellent catalytic stability and chemical robustness. A possible mechanism for the CALB/ZSM-5-P-catalyzed esterification of CA to MCGs was also proposed. This approach provides both theoretical insight and practical guidance for developing MCGs as food emulsifiers and functional oils via heterogeneous catalytic esterification using immobilized lipase in the food industry.

Abstract Image

二维平面ZSM-5定向固定化脂肪酶催化甘油与癸酸高效绿色酯化制中链甘油
研究了固定在二维平面ZSM-5沸石上的一系列南极念珠菌脂肪酶B (CALB)催化剂(标记为xCAL/ZSM-5- p),用于癸酸(CA)和甘油(Gly)的高效绿色酯化合成中链甘油酯(mcg)。通过x射线衍射、傅里叶变换红外、扫描电镜、透射电镜、N2物理吸附、热重分析等综合表征,证实了通过巯基修饰,CALB脂肪酶在ZSM-5-P上的成功固定和均匀分散。固定后ZSM-5-P的框架结构在结构上保持完整。CAL/ZSM-5-P催化剂在酯化反应中表现出优异的催化性能。值得注意的是,9CAL/ZSM-5-P催化剂的CA转化率最高,达到66.94%,对mcgs的选择性接近100%,大大优于未固定化脂肪酶的ZSM-5-P催化剂,后者的转化率仅为0.19%。此外,9CAL/ZSM-5-P具有优异的催化稳定性和化学稳健性。提出了CALB/ zsm -5- p催化CA酯化制MCGs的可能机理。该方法为食品工业中固定化脂肪酶多相催化酯化制备mcg作为食品乳化剂和功能油提供了理论见解和实践指导。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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