酶法制取低热量大豆功能性油脂的研究  

Study on the enzymatic preparing of low calorie functional oil

作　　者：高向阳[1] 孙树坤[2] 李博群[2] 富校轶[1,3] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心东北农业大学,黑龙江哈尔滨150030 [3]吉林医药学院,吉林吉林132013

出　　处：《食品工业科技》2013年第22期174-178,182,共6页Science and Technology of Food Industry

基　　金：黑龙江省科技计划项目(GA09B401-4)

摘　　要：以大豆油和丙酸为实验原料,采用无溶剂体系,酶法制备低热量功能性油脂。结果表明,固定化1-3定向脂肪酶LipozymeRM IM比Li-pozyme TL IM具有较高的催化活性。根据Box-Behnken中心组合实验设计原理,确定了制备低热量功能性油脂的最佳反应条件为:温度64.4℃,时间8.8h,酶添加量8.4%,底物摩尔比3.3∶1。在此最佳反应条件下,丙酸插入率可达14.85%。Production of low calorie functional oil from soybean oil and propionic acid by enzymatic method in a solvent-free system was studied in this paper. It was found that immobilized 1-3 directional lipase enzyme LipozymeRM IM was better than Li-pozyme TL IM. The optimum reaction conditions for preparing of low- calorie functional oil was determined based on the principle of Box-Behnken design ：temperature of 64.4℃, time of 8.8h,enzyme dosage of 8.4%, substrates/acid ratio of 3.3：1 （mol/mol）, under the best conditions, propionic acid insertion rate was 14.85%.

关 键 词：大豆油 丙酸 低热量油脂 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]