酶催化菜籽油酸解制备结构脂质工艺  

Lipase-Catalyzed Acidolysis of Rapeseed Oil for Preparing Structural Lipids

作　　者：寿佳菲[1] 潘丽军[1,2] 操丽丽[1,2] 刘模[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2012年第10期29-32,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD02B04)

摘　　要：以菜籽油和辛酸为原料,用来自Thermomyces lanuginosa固定化脂肪酶TL IM作为催化剂,采用单因素试验结合响应曲面(Box-Behnken设计)优化得到酶法制备结构脂质的工艺条件,最佳制备条件为底物(菜籽油:辛酸)物质的量比1:3.57、加酶量10.57%(以底物质量计)、加水量5.2%(以酶质量计)、反应温度48.6℃、反应时间12h。该条件下辛酸插入率可达23.19%。对提高油菜籽油附加值、延长油菜加工产业链具有重要意义。In this study, the lipase （from Thermomyces lanuginosa）-catalyzed acidolysis process of rapeseed oil with caprylic acid was investigated to prepare structural lipids using single factor and response surface tests. The results showed that the incorporation rate of caprylic acid reached up to 23.19% at the conditions of the molar ratio between rapeseed oil and caprylic acid of 1：3.57, immobilized lipase addition amount of 10.57%, water addition amount of 5.2%, reaction temperature of 48.6 ℃ and reaction time of 12 h. This investigation will be significance for improving the additional value of rapeseed oil and extending its industry chains.

关 键 词：菜籽油 辛酸 酸解 结构脂质 响应曲面 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]