超声波对大豆水化油脚-磷脂酶A_2反应体系的影响

Effect of ultrasonic on the enzymatic modification reaction of soybean oil sediment by phosphatase A_2

大豆磷脂酶改性可以明显改善其O/W乳化性能,磷脂酶改性反应时间一般需要7h,而超声波处理则可明显缩短反应时间。以大豆水化油脚为原料,研究了超声波处理对磷脂酶A2制备酶改性大豆磷脂的影响。结果表明,在pH7.5,55℃反应条件下,采用超声波辅助反应40min后,所制备的溶血磷脂HLB值达到8,与未采用超声波溶血磷脂HLB值相同。超声波促进磷脂酶改性效果明显。

O/W emulsion ability of lecithin can be improved greatly by enzymatic modification. The reaction of enzymatic modification needs at least 7 h, but ultrasonic can significantly reduce the reaction time. With the raw material of soybean oil sediment, the effects of ultrasonic on enzymatic modification reaction with phosphatase A2 were studied. The results showed that the HLB of lysoleeithin produced by ultrasonic assisting was 8 under the conditions of pH 7.5, temperature 55 ℃, ultrasoinc treating time 40 min, and the HLB of lysolecithin with ultrasoinc assisting was as same. as that without ultrasoinc assisting. Ultrasoinc can greatly improve the enzymatic modification of lecithin by phosphatase.