脂肪酶催化亚麻油水解工艺  

Lipase-Catalyzed Hydrolysis of Linseed Oil

作　　者：林非凡[1] 谭竹钧[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《食品科学》2012年第12期128-131,共4页Food Science

摘　　要：为了最大限度提高脂肪酶催化亚麻油的水解率,研究影响亚麻油水解率的pH值、反应时间、乳化剂用量、加酶量、油水比等因素。通过分析试验数据,利用数学软件Matlab进行拟合,建立预测模型,再进行实验验证,发现在温度33℃、pH5.9、时间29h、脂肪酶用量13600U/g、油:水1:2(V/V)的工艺条件下,水解率可以达到62.6%,为后续的尿素包合纯化打下良好的基础。To maximize the degree of lipase-catalyzed hydrolysis of linseed oil, the reaction conditions pH, time, emulsifier amount, enzyme amount and oil-to-water ratio were investigated. A predictive model was established through data fitting with the mathematical software Matlab. A degree of hydrolysis of 62.6% was achieved after 29 h of hydrolysis at pH 5.9, 33 ℃, an oil-to-water ratio of 1：2 （V/V）, and an enzyme amount of 13600 U/g.

关 键 词：亚麻油 水解率 脂肪酶 混合脂肪酸 

分 类 号：TS201.25[轻工技术与工程—食品科学]