超声波对无溶剂体系脂肪酶催化大豆油水解的影响  

Effect of ultrasound on lipase catalyzed hydrolysis of soybean oil in solvent-free system

作　　者：黄健花[1] 刘亚轩[1] 金青哲[1] 刘元法[1] 王兴国[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国油脂》2009年第6期44-48,共5页China Oils and Fats

基　　金：国家"十一五"支撑计划项目(20060BAD27B03);教育部博士点基金项目(20070295004)资助

摘　　要：研究了超声波对无溶剂体系中C.lipolytica脂肪酶催化大豆油水解的影响。适当强度的超声处理,可有效提高水解反应速率和实验结果的稳定性;提高C.lipolytica的耐热性,不改变酶的离子化反应状态;消除酶浓度抑制反应现象,使反应体系中的水变得更加"有效"。理想的超声波强度为1.64W/cm2。在单因素实验的基础上,应用中心组合旋转设计原理对反应温度、pH、加酶量、水油质量比4个因素进行了5水平的实验设计,通过响应面分析,确定水解反应最佳条件为:温度46.96℃,pH7.77,加酶量0.77%,水油质量比0.71∶1,此时体系酸值(KOH)为(71.3±2.8)mg/g,实验结果与预测值基本一致。Effects of ultrasound on C. lipolytica lipase Catalyzed hydrolysis of soybean oil in a solvent-free system were investigated. The hydrolysis rate and stability of reaction increased with appropriate uhrasound treating. Heat - durability of the lipase was enhanced in ultrasonic bath. Enzyme concentration inhibition did not present in ultrasonic bath. The ultrasound caused little changes to the ionization state of the lipase. Water was more ＂efficient＂ in ultrasonic reaction than without ultrasonic treating. The optimum ultrasound power was 1.64 W/cm^2. Based on the single factor experimental results of temperature, pH, enzyme dosage and mass ratio of water to oil, a central composite rotatable design method was use to design experiments. The optimum reaction conditions in ultrasonic bath were determined as follows： temperature 46.96℃ ,pH 7.77 ,enzyme concentration 0.77% and mass ratio of water to oil 0. 71： 1. The acid value obtained under these optimum conditions was （71.3 ± 2.8 ） mgKOH/g, which was similar to the predicted value.

关 键 词：超声波 脂肪酶 大豆油 水解 响应面分析法 

分 类 号：TQ641[化学工程—精细化工]