Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

1-2017

Journal or Book Title

Food Chemistry

Volume

214

Issue

1

First Page

556

Last Page

563

DOI

10.1016/j.foodchem.2016.07.031

Abstract

The synthesis of glucose esters with palmitic acid, lauric acid and hexanoic acid using lipase enzyme was studied and their emulsion functionality in oil-in-water system were compared. Reactions at 3:1 M ratio of fatty acids-to-glucose had the highest conversion percentages (over 90% for each of the fatty acid). Initial conversion rate increased as substrate solubility increased. Ester bond formation was confirmed by nuclear magnetic resonance technique that the chemical shifts of glucose H-6 and α-carbon protons of fatty acids in the ester molecules shifted to the higher fields. Contact angle of water on esters’ pelleted surface increased as the hydrophobicity increased. Glucose esters’ and commercial sucrose esters’ functionality as emulsifiers were compared. Glucose esters delayed, but did not prevent coalescence, because the oil droplets diameter doubled during 7 days. Sucrose esters prevented coalescence during 7 days since the droplets diameter did not have significant change.

Comments

This accepted article is published as Ren, K. and Lamsal, B.P; 2017. Synthesis of some glucose-fatty acid esters by lipase from Candida Antarctica and their emulsion functions. Food Chemistry, 214 (1); 556-563. Doi: 10.1016/j.foodchem.2016.07.031.

Copyright Owner

Elsevier Ltd

Language

en

File Format

application/pdf

Published Version

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