摘要
主要以乌桕脂与硬脂酸甲酯在固定化脂肪酶催化下的酯交换反应作为模型体系研究了无溶剂体系酶催化酯交换反应。考察了温度、底物配比、酶量、无机盐、初始水活度等因素对酯交换反应的影响，研究了酯交换反应历程，用水合盐对进行了体系水分的调控。
This paper mainly studied the lipase-catalyzed interesterification of Chinese vegetable tallow and methyl stearate to produce cocoa butter equivalent in solvent-free system.The effects of temperature,ratio of substrates,enzyme content,inorganic salts,initial water activity on the interesterification were investigated and the time course of interesterification were studied.Salt hydrate pairs were used to buffer the water activity of the reaction system.
出处
《中国油脂》
CAS
CSCD
北大核心
1999年第4期29-32,共4页
China Oils and Fats
基金
"九五"国家科技攻关计划项目
关键词
酯交换
乌桕脂
酶
硬脂酸甲酯
油脂
类可可脂
interesterification
Chinese vegetable tallow
solvent-free system
lipase
immobilization
