大豆粉末磷脂酶解改性及其性能研究  

Enzymatic modification of soybean powder phosphatide and its performance

作　　者：罗淑年[1] 于殿宇[1] 梁少华[2] 马传国[2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2008年第1期47-49,共3页China Oils and Fats

基　　金：“十一五”国家科技支撑计划重大项目:大豆优质蛋白与高纯磷脂开发与产业化示范(2006BAD05A08)

摘　　要：利用磷脂酶A1对大豆粉末磷脂进行水解,通过实验确定了大豆粉末磷脂酶解的最佳反应条件为:反应时间9 h,反应温度50℃,起始pH 5.1。在此条件下脂肪酸生成量达到0.802 mmol/g。并对酶解后的粉末磷脂性能进行了测定,结果表明酶解后的粉末磷脂乳化稳定性和润湿能力都得到了明显改善,酶解后的粉末磷脂HLB值可以达到9左右。Soybean powder phosphatide was hydrolyzed by phospholipase A1, and the optimum conditions were investigated. The optimum conditions were as follows： reaction time 9 h, reaction temperature 50 ℃ , initiative pH 5.1. Under the conditions the FFA production was 0. 802 mmol/g （ based on phosphatide）. The functionalities of the products were measured, and the results showed that the emulsification stability and wetting ability were significantly improved. The HLB value of the product was about 9.

关 键 词：大豆粉末磷脂 磷脂酶A1 乳化稳定性 HLB值 

分 类 号：TQ645.9[化学工程—精细化工]