Lipozyme TL IM酶促酯交换棕榈油中间熔点物制备类可可脂的研究  

PRODUCTION OF COCOA BUTTER EQUIVALENT BY INTERESTERIFICATION OF POMF BY USING LIPOZYME TL IM

作　　者：马芳[1] 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：《河南工业大学学报（自然科学版）》2014年第3期21-24,36,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：从油脂脂肪酸的角度研究棕榈油中间熔点物(POMF)与硬脂酸(StA)酶促酯交换制备类可可脂.以酯交换率为指标,酰基转移率为参考值,考察底物质量比、加酶量、反应温度和反应时间对反应进程的影响.正交试验表明,影响酯交换率的因素依次为加酶量>反应温度>底物质量比>反应时间.优化工艺条件为:加酶量12%、反应温度60℃、POMF与StA的底物质量比1∶1.8、反应时间10 h,此时酯交换率为75.52%,酰基转移率为13.96%.From the perspective of oil fatty acid,the production of cocoa butter equivalent from palm oil midfraction （POMF） and stearic acid （StA） interesterification by using Lipozyme TL 1M was studied. Taking easter exchange rate as the index and acyl transfer rate as the reference, this paper studied the effects of substrate mass ratio,enzyme dose,reaction temperature,and reaction time on the reaction process. The results of orthogonal experiments indicated that the factors influencing the easter exchange rate were in the following sequence according to the importance of effect： enzyme dose,reaction temperature,substrate mass ratio and reaction time; and the optimal conditions were as follows： enzyme dose 12% ,reaction temperature 60 ℃ , substrate mass ratio （POMF to StA） 1：1.8, and reaction time l0 hours. Under the optimal conditions, the ester exchange rate was 75.52%, and acyl transfer rate was 13.96%.

关 键 词：棕榈油中间熔点物 气相色谱 酶促酯交换 酰基位移 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]