影响酶催化制备类可可脂过程中酰基位移和酯交换因素研究  

Influence factors of acyl migration and enzymatic interesterification during cocoa butter equivalent produced by lipase-catalyzed reaction

作　　者：宋海东[1] 魏安池[1] 赵凯艳[1] 郑彦芳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2014年第2期1-4,共4页Cereals & Oils

摘　　要：该文研究棕榈油中间熔点物（POMF）与硬脂酸（StA）进行酶酯交换制备类可可脂。利用胰脂酶定向水解和Lipozyme TL IM脂肪酶酯交换的特性，结合TLC和GC法分析Sn-2位酰基转移率和酯交换的程度。从而得出棕榈油中间物制备类可可脂的反应条件：POMF为5 g，水活度为0.43，加酶量为10%，底物质量比为1∶1.8，振荡速度为150 r/min，反应温度60℃，反应时间10 h。此时，酯交换程度为75.70%，酰基转移率为12.30%，产品的滑动熔点为31-35℃，酸值为1.2 mgKOH/g。In the paper,the production of cocoa butter equivalent by enzymatic interesterification of palm oil midfraction（POMF）and stearic acid（StA）was studied. The characteristics of directed hydrolysis of pancreatic lipase and Lipozyme TL IM catalyzed interesterification were utilized. Sn-2 acyl migration rate and ester exchange degree were analyzed in combination with thin-layer chromatography and gas chromatography. The reaction conditions of cocoa butter equivalent production were as follows：POMF was 5 g,water activity was 0.43,the amount of enzyme was 10%,the mass ratio of POMF to StA was 1∶1.8,shaking speed was 150 r/min,the reaction temperature was 60℃and the reaction time was 10 h. Under the circumstances,the ester exchange degree was 75.70%,the acyl migration rate was 12.30%,the slip melting point of the production was 31-35℃and the acid value was 1.2 mgKOH/g.

关 键 词：气相色谱 酶酯交换 酰基转移 棕榈油中间熔点物 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]