酶法猪油改性制人乳脂替代品的研究  

Enzymatic Modification of Lard to Produce Human Milk Fat Substitute

作　　者：何川[1] 杨天奎[2] 

机构地区：[1]北京市粮食科学研究所 [2]郑州工程学院,郑州市嵩山南路140号450052

出　　处：《中国油脂》2003年第1期41-43,共3页China Oils and Fats

摘　　要：人乳是人类提供给婴儿的最佳食品,其脂肪具有独特的结构,棕榈酸主要分布在Sn-2位,猪油的Sn-2位有与其相似的结构。采用具有Sn-1,3催化专一性的LipozymeIM作催化剂,游离脂肪酸作酰基供体进行酯交换改性猪油来制备人乳脂替代品。采用响应面法设计优化实验。其最优条件为:水分含量3.7%(以酶量计);反应温度61℃;底物比:脂肪酸∶猪油2.4∶1(摩尔比);酶量10%(以底物质量计),反应时间1h。Human milk is the optimal food for infants. The structure of human milk fat is unique in that most of the C16:0(>70%) is located at the Sn-2 position. Lard has a similar structure to human milk at the Sn-2 position. Therefore, lard and free-fatty acid were interesterified by Lipozyme IM to produce human milk fat substitute. Response surface methodology design was used to design and evaluate the experiment. The optimal conditions were water content , 3.7%; reaction temperature, 61℃; substrate ratio,2.4∶1; enzyme load, 10%; reaction time, 1h.

关 键 词：酶法 猪油 改性 人乳脂替代品 婴儿食品 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]