离子交换树脂颗粒催化的益生元焦糖的合成：二-d-果糖二酐形成的动力学模型。

Synthesis of Prebiotic Caramels Catalyzed by Ion-Exchange Resin Particles: Kinetic Model for the Formation of Di-d-fructose Dianhydrides.

机构信息

Laboratoire de Chimie Moléculaire et Génie des Procédés Chimiques et Energétiques (EA7341), Equipe Génie des procédés, Conservatoire national des arts et métiers, 2 rue Conté, 75003 Paris, France.

Chimie ParisTech, PSL, Université CNRS, Institut de Recherche de Chimie Paris (UMR 8247), Sorbonne Université , 11 rue Pierre et Marie Curie, 75005 Paris, France.

出版信息

J Agric Food Chem. 2018 Feb 21;66(7):1693-1700. doi: 10.1021/acs.jafc.7b04868. Epub 2018 Feb 12.

DOI:10.1021/acs.jafc.7b04868

PMID:29376346

Abstract

Caramel enriched in di-d-fructose dianhydrides (DFAs, a family of prebiotic cyclic fructodisaccharides) is a functional food with beneficial properties for health. The aim of this work was to study the conversion of fructose into DFAs catalyzed by acid ion-exchange resin, in order to establish a simplified mechanism of the caramelization reaction and a kinetic model for DFA formation. Batch reactor experiments were carried out in a 250 mL spherical glass flask and afforded up to 50% DFA yields. The mechanism proposed entails order 2 reactions that describe fructose conversion on DFAs or formation of byproducts such as HMF or melanoidines. A third order 1 reaction defines DFA transformation into fructosyl-DFAs or fructo-oligosaccharides. The influence of fructose concentration, resin loading and temperature was studied to calculate the kinetic parameters necessary to scale up the process.

摘要

富含二-d-呋喃果糖酐（DFAs，一类具有益生元特性的环状果糖二糖）的焦糖是一种功能性食品，对健康有益。本工作旨在研究酸离子交换树脂催化果糖转化为 DFAs，以期建立焦糖化反应的简化机制和 DFA 形成的动力学模型。在 250 mL 球形玻璃烧瓶中进行间歇式反应器实验，DFA 的产率最高可达 50%。提出的机理涉及描述 DFAs 上果糖转化或形成副产物（如 HMF 或类黑素）的 2 级反应。第 1 级 3 级反应定义了 DFA 向果糖基-DFAs 或果寡糖的转化。研究了果糖浓度、树脂负载量和温度的影响，以计算放大过程所需的动力学参数。