Lipozyme RM IM脂肪酶催化苦瓜籽油和癸酸合成功能性油脂  

Lipase-catalyzed of Structured Lipids from Momordica charantia Seed Oil and Capric Acid

作　　者：胡蒋宁[1] 张超[1] 邓泽元[1] 朱雪梅[1] 范亚苇[1] 李静[1] 刘蓉[1] 

机构地区：[1]南昌大学生命科学与食品工程学院食品科学与技术国家重点实验室高等研究院,江西南昌330047

出　　处：《食品科学》2011年第24期92-97,共6页Food Science

摘　　要：以苦瓜籽油为原料,利用癸酸在脂肪酶Lipozyme RM IM的催化下进行结构修饰,来降低苦瓜籽油中桐酸的含量。选取底物物质的量的比、加酶量、反应温度、反应时间为影响因素,采用响应面分析法进行反应条件优化,得最佳反应条件为底物物质的量的比(苦瓜籽油:癸酸)=1:4、加酶量(占底物质量的质量分数)12.5%、反应温度60℃、反应时间14.8h。在此最优反应条件下得到的新油脂中癸酸含量为47.12%,同时桐酸含量由反应前苦瓜籽油中的56.17%降为25.46%。For the structural modification of the seed oil of Momordica charantia L,its reaction with capric acid was carried out in the presence of lipozyme RM IM as catalyst,resulting in a decrease of eleostearic acid level in it.Reaction conditions such as molar ratio of the oil to capric acid,enzyme dosage,temperature and reaction time were identified as main factors that affect capric acid content in modified oil,and were optimized by response surface methodology to be 1：4,12.5%,60 ℃ and 14.8 h,respectively.The content of capric acid in the new oil synthesized under these conditions was 47.12%,and the eleostearic acid 25.46% compared with 56.17% in the native seed oil of Momordica charantia L.

关 键 词：脂肪酶催化 癸酸 结构化油脂 苦瓜籽油 响应面法 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]