油酸与极度氢化大豆油酶促酸解过程中油酸位置分布规律研究

Study on the position distribution of oleic acid during enzymatic acidolysis between oleic acid and fully hydrogenated soybean oil

本研究以极度氢化大豆油作为饱和甘油三酯模型,以固定化脂肪酶Lipozyme RM IM为催化剂,催化其与油酸进行酸解反应,考察了脂肪酶初始水分活度、酶用量、底物摩尔比(极度氢化大豆油:油酸)、反应温度及时间对酸解产物甘油三酯中油酸含量及分布规律的影响。结果表明,Sn-1,3位的油酸含量随着酶初始水分活度、酶用量和底物摩尔比(极度氢化大豆油:油酸)的增加均呈先上升后缓慢下降的趋势;油酰基向Sn-2位转移受反应时间的影响更为显著。

In this study, fully hydrogenated soybean oil was used as the saturated triglyceride model, which was acidolysis with oleic acid, and immobilized lipase Lipozyme RM IM as the cata- lyst. The effects of initial water activity of lipase, amount of enzyme, substrate molar ratio （fully hydrogenated soybean oil： oleic acid）, reaction temperature and reaction time of enzymatic acidol- ysis on the position distribution of oleic acid in triglycerides of final products were investigated. The results show that oleic acid content of Sn - 1,3 position increases firstly, and then slowly de- clines with the increase of initial water activity of the enzyme, enzyme dosage and substrate molar ratio. The transfer of oleic acid acyl chain from Sn - 1,3 to Sn - 2 position affected by reaction time is more significant.