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脂肪酶合成糖酯的区域选择性及机制的研究进展
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Abstract:
糖–脂肪酸酯(糖酯)是由糖和脂肪酸通过酯化反应生成的表面活性剂，在各行业中有广泛应用。糖酯可通过脂肪酶进行催化反应获得。脂肪酶在不同的条件下对于糖基分子上的羟基具有区域选择性，其催化后的产物结构对于产物的功能有重要影响。本文总结了脂肪酶对于重要糖分子羟基的区域选择性以及不同因素对于区域选择性的影响，并简要描述了分子模拟和分子动力学对于酶催化反应机理的研究方法，以期为行业技术人员为糖酯的应用提供一定的信息，也为酶对于糖的区域选择性的机理研究提供研究思路。
Sugar-fatty acid esters are surfactants that are formed by esterification between sugar and fatty acids. Sugar-fatty acids are widely used in many industries, and they can be synthesized by lipase-catalyzed reactions. The lipase has different regioselectivities on the hydroxyl groups of sugar molecules in different circumstances, and the structures of the esters were essential in determining the functionalities. This article summarizes the regioselectivities of lipase and factors influencing these on some important sugar molecules. Also, the article stated that molecular docking and modeling were used to study the regioselectivities of enzymes. This article can provide information on the selection of sugar esters for some applications and provide insights into the regioselectivity mechanism studies.
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