酶法制备花生油甘油二酯研究  

Research on production of diacylglycerol from peanut oil using enzymatic process

作　　者：吴克刚[1] 孙敏甜[1] 柴向华[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：《粮食与油脂》2012年第8期16-19,共4页Cereals & Oils

基　　金：粤港关键领域重点突破项目(2009A020700005);广东省科技计划(2011B020310009);广东省自然科学基金(10451009001004396)

摘　　要：以花生油为原料,采用脂肪酶不完全水解甘油三酯制备甘油二酯,研究脂肪酶添加量、反应温度、反应时间及水添加量对制备甘油二酯影响。通过正交试验得出脂肪酶不完全水解制备甘油二酯最佳条件为:酶添加量20 U/g(占油重)、水添加量15%(占油重)、反应时间2.5 h、反应温度40℃,在此条件下制备甘油二酯,其含量可达57.84%。The triacylglycerol of peanut oil was partially hydrolyzed by lipase to obtain diacylglycerol.The influence of factors on reaction,such as enzyme dosage,initial water content,reaction time,and reaction temperature were investigated.The optimal conditions were determined by orthogonal experiment as follows：enzyme dosage 20 U/g（base on oil）,initial water content 15%（base on oil）,reaction time 2.5 h,reaction temperature 40 ℃.Under these conditions,the diacylgiycerol content was 57.84%.

关 键 词：花生油 甘油二酯 脂肪酶 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]