脂肪酶催化大豆色拉油甘油解制备二甘酯

Prparation of diglyceride by lipase-catalyzed glycerolysis of soybean salad oil with glycerol

研究了脂肪酶催化大豆色拉油甘油解制备二甘酯过程。对多种商业化和自制固定化酶进行了筛选 ,并对影响甘油解过程的几个重要参数进行了研究 ,如底物油与甘油摩尔比、酶剂量、初始水质量分数、温度、搅拌方式和溶剂效应。采用递进法进行实验 ,优化参数的最佳条件为 :油与甘油摩尔比 1∶1,Novozym4 35脂肪酶 (油质量10 % ) ,初始水质量分数 0 % ,反应温度 5 0℃。在无溶剂体系中 ,反应 16h ,二甘酯质量分数达到 5 6 3% ;当采用叔丁醇作为溶剂 ,反应 2 4h ,二甘酯质量分数达到 70 4 %。

Preparation of diglyceride by lipase-catalyzed glycerolysis of soybean salad oil with glycerol in a batch stirred tank reactor was studied. The lipases preparation was chosen based on screening of the lipases from commercial sources as well as that produced in the laboratory. The effect of various parameters including the sutstrate molar ratio, water content, temperature, enzyme dosage and solvent on the glycerolysis catalyzed by Novozym 435 was studied and the 70t% DAG was obtained under the conditions of 10t% lipase dosage, 1∶1molar ratio of oil/glycerol, no initial water content at 50℃ after 24h reaction time.