摘要
研究了固定化脂肪酶催化大豆油与辛酸酸解制备质构脂质的工艺。脂肪酶筛选实验表明,在所选用的三种脂肪酶中,来自Rhizomucormiehei的固定化脂肪酶RMIM催化效果最好。以RMIM为催化剂,进一步考察了酶用量、底物摩尔比、水分添加量、反应温度、反应时间等因素对辛酸插入率的影响。结果表明:当大豆油500mg时,最佳的反应条件为:反应温度40℃,底物摩尔比6:1(辛酸:大豆油),固定化酶10%(底物重量百分比),水分添加量10%(酶的重量百分比),反应24h,辛酸的插入率为43%,质构脂质的脂肪酸分布最合理。
The lipase-catalyzed acidolysis of soybean oil with caprylic acid to produce structured lipids was investigated. Of the three immobilized lipases tested, lipozyme RM IM from Rhizomucor miehei resulted in the highest caprylic acid incorporation into the soybean oil. This enzyme was further studied for the effects of enzyme load, substrate ratio, added water content, reaction temperature and time, respectively. The results showed that for 500 mg soybean oil, the optimal reaction conditions are as follows： reaction temperature 40℃, immobilized lipase 472 mg, mole ratio of substrates 6：1 （caprylic acid/soybean oil）, added water content 9.7 μl, and reacting time 24 h. The incorporation of caprylic acid reaches 43%, and the fatty acid contained in the structured lipids is the best.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期173-176,共4页
Food Science
基金
国家"863"计划项目(2003AA214061)
关键词
固定化脂肪酶
酸解法
质构脂质
大豆油
辛酸
immobilized lipases
acidolysis
structured lipids： soybean oil
caprylic acid
