CAJ | 학술논문

食品乳化剂是现代食品工业不可或缺的添加剂。与化学合成法相比，酶催化法合成食品乳化剂具有很多优势，如催化效率高、反应条件温和、产品纯度高、色泽浅且容易分离纯化等。本文介绍了脂肪酸单甘酯、脂肪酸糖酯、丙二醇脂肪酸酯以及失水山梨醇脂肪酸酯四类常用食品乳化剂的酶催化法合成研究进展，对酶催化合成方法、反应媒介的选择及存在的主要问题等方面进行了综述。
식품유화제시현대식품공업불가혹결적첨가제。여화학합성법상비，매최화법합성식품유화제구유흔다우세，여최화효솔고、반응조건온화、산품순도고、색택천차용역분리순화등。본문개소료지방산단감지、지방산당지、병이순지방산지이급실수산리순지방산지사류상용식품유화제적매최화법합성연구진전，대매최화합성방법、반응매개적선택급존재적주요문제등방면진행료종술。
Food emulsifiers were kinds of indispensable additives in modern food industry. Compared to the chemical synthesis, enzymatic synthesis of food emulsifiers possesses unparalleled advantages, such as high catalytic efficiency, mild reaction condition, high purity and light color of target products. In this paper, four kinds of food emulsifiers were reviewed, including fatty acid monoglycerides, sugar fatty acid esters, propylene glycol fatty acid esters and sorbitan esters. Enzymatic synthesis methods, reaction medium and other problems were introduced in detail.