三液相酶催化体系水解橄榄油的研究  

Hydrolysis of olive oil by lipase in three liquid phase system

作　　者：陈华 李志刚[1] 王永华[2] 杨博[1] CHEN Hua;LI Zhigang;WANG Yonghua;YANG Bo(School of Bioscience and Bioengineering,South China University of Technology,Guangzhou 510006,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学生物科学与工程学院,广州510006 [2]华南理工大学食品科学与工程学院,广州510641

出　　处：《中国油脂》2018年第7期51-56,共6页China Oils and Fats

基　　金：广州市科技计划项目(201707010391);国家自然科学基金项目(2017MS078);中央高校基本科研业务费专项资金资助(21776103)

摘　　要：采用三液相酶催化体系水解橄榄油,考察构成三液相体系的物质对酶的影响;考察了硫酸铵的含量和PEG400的含量对酶的分配分数、回收率及催化效率的影响,研究了中下相与油的体积比对水解橄榄油的影响,并初步探究了三液相体系水解橄榄油的微观液滴结构。结果表明:在酶添加量142.5 U/g、硫酸铵含量15%、PEG400含量28%、中下相与油的体积比3∶1、转速200 r/min条件下,酶的分配系数达到28.28,酶的回收率达99.65%,水解24 h后,脂肪酸含量达98.17%,在对照(油水体系)中,相同条件下产生的脂肪酸含量仅为42.06%。显微镜下液滴观察结果表明,三液相体系中独特的液滴结构可能是该体系优于油水两相体系的原因。The effects of the materials on the enzyme in three liquid phase system were investigated by hy- drolyzing olive oil in three liquid phase catalytic system. The contents of ammonium sulfate and PEC,400 on the partition coefficient, recovery and catalytic efficiency of the lipase were investigated. The effect of the volume ratio of middle -bottom phase to oil on the hydrolysis of olive oil and the microdroplet struc- ture of emulsion in three liquid phase system were studied. The results showed that under the conditions of enzyme dosage 142.5 U/g, ammonium sulfate content 15% , PEG400 content 28%, volume ratio of middle - bottom phase to oil 3： 1, and agitation speed 200 r/min, the partition coefficient and recovery of the lipase were 28.28 and 99.65% , respectively. And the fatty acid content was 98.17% after hydroly- sis in three liquid phase system for 24 h, while in the oil - water two phase system, the fatty acid content was only 42.06%. The unique droplet structure in the three liquid phase system might be the reason that the system was superior to the oil -water two phase system.

关 键 词：三液相 油脂水解 橄榄油 脂肪酶 

分 类 号：TQ641[化学工程—精细化工] TQ032