MLM型结构脂的酶法合成及其理化性质分析  

Enzymatic Synthesis and Physicochemical Properties of MLM-Type Structured Lipids

作　　者：潘丽军[1,2] 寿佳菲[1,2] 符克皇[1] 操丽丽[1,2] 姜绍通[1,2] 

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12期18-23,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD02B04)

摘　　要：以醇解反应制得单甘酯和辛酸为底物,1,3-特异性固定化脂肪酶为催化用酶,在单因素试验的基础上,通过正交试验获得酯化反应制备MLM型结构脂质的最适条件:Lipozyme RM IM酶加入量9%(以底物质量计)、反应时间14h、反应温度40℃、单甘酯与辛酸(底物)物质的量比1:6;该条件下辛酸插入率达60.48%,其中92.84%的辛酸分布在甘油结构的1,3位上。经二级分子蒸馏纯化后得到的MLM型结构脂质,辛酸插入率达到73.34%;对其进行理化指标检测分析表明,该产品最低可达国家四级菜籽油的标准。Monoglycerides were prepared through alcoholysis and used for the synthesis of MLM-type structured lipids through its esterificafion with caprylic acid under the catalysis of immobilized 1,3-specific lipase. The optimal esterifcation conditions, as determined using orthogonal array design based on one-factor-at-a-time experiments, were 9% of lipozyme RM IM lipase concentration （on the basis of substrate mass）, 14 h of reaction time, 40 ~C of reaction temperature, and 1：6 of molar ratio of MAGs to caprylic acid. Under these conditions, the incorporation rate of caprylic acid was 60.48%, and 92.84% caprylic acid was distributed at the lor 3 position of glycerol. Purified MLM-type structured lipids were obtained after subsequent two-step molecular distillation with an incorporation rate of 73.34% for caprylic acid. The physicochemical properties could comply with the national standards of Grade 4 rapeseed oil at least.

关 键 词：结构脂质 菜籽油 单甘酯 辛酸 酯化反应 

分 类 号：TQ645.1[化学工程—精细化工]