酶法酯交换过程中不饱和脂肪酸对其酰基位移的影响  

The Effect of Different Unsaturated Fatty Acids on Acyl Migration in Lipase-catalyzed Transesterification

作　　者：何川[1] 

机构地区：[1]北京市粮食科学研究所,北京100053

出　　处：《化学与生物工程》2004年第2期33-34,共2页Chemistry & Bioengineering

摘　　要：酶法制备结构酯的过程中,由于酰基位移的发生而生成了副产品,并影响了产品质量。研究了LipozymeIM和猪胰脂酶催化橄榄油与硬脂酸甲酯反应,油酸、亚油酸、亚麻酸的相对酰基位移率的比较。结果显示:双键越多酰基位移越小,猪胰脂酶催化时脂肪酸酰基位移程度大于“pozyme IM。It was found that acyl migration occurred during lipase-catalyzed transesterification, which caused the production of byproduct and affected the quality. The migration rates of oleic, linoleic and linolenic were compared during transesterification catalyzed by Lipozyme IM and porcine pancreatic lipase. The result showed that the more unsaturated fatty acid tend to migrate faster and the faster catalyzed by porcine pancreatic lipase than Lipozyme IM.

关 键 词：不饱和脂肪酸 酰基 “Lipozyme IM” 橄榄油 硬脂酸甲酯 油酸 亚麻酸 脂肪酶 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程]