脂肪酶改良猪油制备功能性脂的研究

Lipase Modification of Lard to Produce Functional Lipid

我国有丰富廉价的动植物油资源,但这一资源并未得到有效的利用,为了充分利用这些资源,开展了脂肪酶催化猪油与辛酸酸解制备功能性脂的研究工作。脂肪酶筛选实验表明,在所选用的五种脂肪酶中,来自T.languginosa的固定化脂肪酶LiopzymeTLIM的催化效果最好。以LipozymeTLIM为催化剂,进一步研究了酶量、有机溶剂、底物比率、反应时间和反应温度对猪油中辛酸插入率的影响。反应产物通过高效液相色谱法(HPLC)进行分析。研究结果表明,在正己烷介质中,脂肪酶量为15%(底物重量百分比),底物比率为1:2(猪油:辛酸)反应时间24h,反应温度为55～60℃时,辛酸插入率最高。

China has rich and inexpensive fat and oils from animal and plants, but these resources could not be effectively utilizated. In order to make use best of these resources, the lipase-catalyzed acidolysis of lard with caprylic acid to produce functional lipid was investigated. Of the five lipases that were tested in the initial screening, immobilized lipase TL IM from T. languginosa resulted in the highest incorporation of caprylic acid into lard. This enzyme was further studied for the effects of enzyme load, organic solvent, substrate ratio, reaction time and temperature respectively. HPLC the products from the acidolysis reactions were analyzed. The results showed that the optimal reaction conditions for the highest incorporation of caprylic acid were as follows： bexane was the reaction medium; enzyme load was 15 %（Wt % of substrates）; mole ratio of substrates was 1： 2 （lard： caprylic acid）; reaction time and temperature were 24h and 55-60℃ respectively.