现代食品科技2017，Vol.33Issue(11)：110-118,9.DOI:10.13982/j.mfst.1673-9078.2017.11.017
固定化脂肪酶催化酱油糟油脂合成甘油二酯的研究
Synthesis of Diacylglycerol in Soy Sauce Residue Oil Catalyzed by Immobilized Lipase
摘要
Abstract
Soy sauce residue oil was was extracted with free fatty acids content of 61.50％ by a novel continuous phase transition extraction method at low temperature,and the self-made immobilized lipase HMIM with Sn-1,3 specificity was used to catalyze the synthesis of diacylglycerol.The enzyme dosage the content of glycerin,reaction temperature,metal ions and auxiliary acid treatment methods were optimized,and the optimal conditions were determined as follows:immobilized lipase dosage 1％,content of glycerol 1.2 times of the required,reaction temperature:65 ℃,vacuum degree;0.098 MPa,K+ concentration 2 mmoL,stirring speed 20 r/min and reaction time 10 h.Under these conditions,the free fatty acid esterification rate was 96.36％ and the content of diglyceride was 48.65％ (43.65％ of 1,3-DG,5.00％ of 1,2-DG).The contents of FFA,MG and TG were 2.24％,9.31％ and 39.80％,respectively.Results showed that estedfication reaction would not change the fatty acid composition of soy sauce residue oil.Process of Enzymatic esterification not only reduced the acid value of soy sauce residue oil but also increased the contents of functional diacylglycerol,which provided a new method for the development and utilization of soy sauce residue.关键词
固定化脂肪酶/酱油糟油脂/甘油二酯/酯化Key words
immobilized lipase/soy sauce residue oil/diacylglycerol/esterification引用本文复制引用
刘放,苗建银,黄早成,郑仲沐,戴伟杰,周匆,曹庸..固定化脂肪酶催化酱油糟油脂合成甘油二酯的研究[J].现代食品科技,2017,33(11):110-118,9.基金项目
广东省省科技计划项目(2015B020230008) （2015B020230008）
广东省现代农业产业技术体系创新团队项目(2016LM2151) （2016LM2151）
