Enzymatic epoxidation of soybean oil methyl esters in the presence of free fatty acids

被引：38

作者：

Lu, Hao ^{[1
]}

Sun, Shangde ^{[1
]}

Bi, Yanlan ^{[1
]}

Yang, Guolong ^{[1
]}

Ma, Rulan ^{[1
]}

Yang, Huifang ^{[1
]}

机构：

[1] Henan Univ Technol, Sch Food Sci & Engn, Zhengzhou 450052, Henan Province, Peoples R China

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2010年 / 112卷 / 10期

关键词：

Epoxidation; Free fatty acids; Immobilized lipase; Soybean oil methyl esters; CHEMOENZYMATIC EPOXIDATION; OLEIC-ACID; PARAMETERS;

D O I：

10.1002/ejlt.201000041

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Epoxides of soybean oil methyl esters (SMEs) are biodegradable, non-toxic, and renewable epoxy plasticizers. The objective of the present work was to investigate the effects of free fatty acids on the enzymatic epoxidation of SMEs. The results showed that the epoxidation of SMEs depended on the type of the added free fatty acid. For saturated (<= C-18:0) and monounsaturated free fatty acids, the epoxy oxygen group content (EOC) of SMEs increased with increasing carbon chain length of free fatty acids; for branched-chain unsaturated free fatty acids, the EOC of SMEs decreased in the presence of hydroxyl group (OH) and hydroperoxide (OOH) of free fatty acids; the EOC of SMEs decreased with increasing number of double bonds of free fatty acids. The maximum EOC and the initial epoxidization rate (V-0) linearly decreased with increasing peroxide value of SMEs. The highest EOC (6.87 +/- 0.3%) of SMEs was obtained using behenic acid as reaction material, which was similar with that of stearic acid (EOC 6.75 +/- 0.2%).

引用

页码：1101 / 1105

页数：5

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