脂肪酶催化米糠油水解反应的研究

Study of rice bran oil hydrolysis catalyzed by lipase

研究了Candida sp.99-125脂肪酶催化米糠油水解反应,考察了米糠油水解反应过程中水油比、酶用量和反应温度对酶促油脂水解的影响,并且研究了添加剂Ca(OH)2对酶促油脂水解反应的影响。结果表明,最适合水解条件为水油比1.2、酶用量0.3%和反应温度40℃,反应48h后的水解率为90.6%。酶促油脂水解反应中添加油重2.6%的Ca(OH)2,反应24 h后的水解率为93.3%,反应产物中脂层成份单甘脂(MAG)、二甘酯(DAG)和三甘酯(TAG)的质量分数分别为0.7%、1.4%和4.6%,添加Ca(OH)2缩短了酶促水解反应时间,提高了酶促水解反应速率和水解率。

The enzymatic hydrolysis of rice bran oil catalyzed by Candida sp. 99-125 lipase has been investigated. The effect of the ratio of water to oil, enzyme amount （ mass fraction to oil） and reaction temperature on the hydrolysis was studied. The optimal reaction conditions were found to be ： ratio of water to oil of 1.2, a lipase amount of 0. 3% （mass fraction to oil）, and a reaction temperature of 40 ℃. A hydrolysis degree of 90.6% was obtained under the optimal reaction conditions after 48 h. When 2. 6% Ca（OH）2 （mass fraction to oil） was added, a hydrolysis degree of 93.3% was obtained after 24 h. The glyceride components were found to be monoglyceride 0. 7% , diglyceride 1.4% and triglyceride 4.6%. When Ca（OH） was reduced and higher hydrolysis rates were obtained. 2 was added to the hydrolysis reaction, the reaction time