酶解法催化鹅油制备甘油二酯

Enzymatic Goose Oil into Diglyceride

为提高鹅油的附加值,开发天然食品添加剂,本试验以肥肝鹅腹脂精炼后的鹅油为脂肪酸供体制备甘油二酯。以鹅油混合脂肪酸、甘油为原料,甘油二酯的生成率为指标,底物比(脂肪酸∶甘油)、加酶量、反应时间及反应温度为因素,采用响应面法对鹅油甘油二酯的制备工艺进行了优化。结果表明:反应温度为46℃,反应时间为9.2 h,底物比为1.2,加酶量为3.03%时,甘油二酯的生成率为92.57%。

The experiment has been conducted to improve the added value of goose oil and develop natural food additives. The goose oil produced by foie gras goose has been taken as donator of fatty acid to prepare diglyceride.Goose oil,fatty acids and glycerol were mixed and utilized as raw materials. Generation rate of diglyceride was indicator,substrate ratio（ fatty acid∶ glycerol）,amount of enzyme,reaction time and temperature were factors. The preparation process of goose oil diglyceride was optimized by surface methodology. The results showed that the best condition was the reaction temperature 46 ℃,reaction time 9. 2 h,substrate ratio 1. 12 and enzyme dosage 3. 03%. The generation rate of goose oil diglyceride finally reached to 92. 57%.