Lipozyme TLIM脂肪酶催化制备低热量乌桕类可可脂工艺的研究  

Preparation Technology of Low-calorie Chinese Tallow Cocoa Butter Equivalent Catalyzed by Lipozyme TLIM Lipase

作　　者：龚欣[1] 谭志强[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2014年第1期48-50,共3页The Food Industry

摘　　要：采用酶促酯交换法,在固定化脂肪酶Lipozyme TL IM催化下制备低热量乌桕类可可脂(L-CTCBE)。通过单因素试验确定了固定化脂肪酶Lipozyme TL IM的最适反应温度为65℃,通过响应面法优化制备L-CTCBE的最佳工艺参数为:酶添加量为19.70 U/g,反应时间为15.5 h,脂肪酸(硬脂酸︰山嵛酸质量比为1︰1)︰乌桕脂为1.86。在该条件下酯交换率为34.9%,SI值为0.55,低热量乌桕类可可脂的熔点为37.0℃。Low-calorie Chinese Tallow Cocoa Butter Equivalent （L-CTCBE） was papered by interesterification with immobilized Lipozyme TL IM of Chinese tallow oil. The best reaction temperature of lipase immobilized was ascertained through single factors experiment. The results showed that the optimum temperature of immobilized Lipozyme TL IM＇s was 65 ℃. The best processing parameters optimized by response surface methodology were as follows： the amount of lipase 19.70 U/g, the reaction time of 15.5 h, the fatty acid （stearic acid ： behenic acid=1 ： 1） ： Chinese tallow oil 1.86. Under the condition, the interesterification ratio was 34.9%, and the SI was 0.55; the melting temperature of L-CTCBE is 37.0 ℃.

关 键 词：低热量乌桕类可可脂 山嵛酸 酶促酯交换法 

分 类 号：TS201.2[轻工技术与工程—食品科学]