猪胰脂肪酶水解花椒籽油动力学及条件优化  

Kinetics and Optimization of Porcine Pancreatic Lipase-catalyzed Hydrolysis of Prickly Ash Seed Oil

作　　者：徐怀德[1] 唐菊[1] 刘立芳[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2010年第15期55-59,共5页Food Science

基　　金：陕西省农业科技攻关课题(2007K01-10-2)

摘　　要：为开发花椒籽油中的α-亚麻酸,对猪胰脂肪酶水解花椒籽油的酶解特性和水解条件进行研究。结果表明:油水界面面积(αt)与温度(t)、搅拌速率(ω)、底物浓度(S)的关系为αt=0.04ω0.577t1.242S(1+0.02S)。水解反应速率随温度的变化服从Arrhenius方程,反应活化能为21.891kJ/mol。以米氏方程为理论基础,考虑αt对水解反应速率的影响,建立猪胰脂肪酶对花椒籽油的水解动力学模型。猪胰脂肪酶水解花椒籽油的适宜条件为:温度50℃、油质量分数30%、酶质量浓度72.9g/L,在此条件下反应4h后水解率达57.13%。In order to exploit α-linolenic acid from prickly ash seed oil,the hydrolysis characteristics of prickly ash seed oil by porcine pancreatic lipase were investigated and some key hydrolysis conditions were explored.The results indicated that an equation expressing oil-water interface（αt） with respect to reaction temperature（t）,agitation speed（ω） and substrate concentration（S） was developed as follows：αt= 0.04ω0.577t1.242S（1 ＋ 0.02S）.The change in hydrolysis reaction rate with varying reaction temperature obeyed Arrhenius equation.The activation energy was 21.891 kJ/mol.Based on Michaelis-Menten equation and the effect of αt on reaction rate,a kinetic model was established to describe the hydrolysis of prickly ash seed oil by porcine pancreatic lipase.The optimal hydrolysis conditions of prickly ash seed oil by porcine pancreatic lipase were reaction temperature of 50 ℃,oil concentration of 30%,enzyme concentration of 72.9 g/L and reaction time of 4 h.The dgree of hydrolysis reached up to 57.13% under these optimal conditions.

关 键 词：猪胰脂肪酶 花椒籽油 水解 动力学 条件优化 

分 类 号：Q556.1[生物学—生物化学]