摘要
在非水相酶催化改性菜籽油制备富含辛酸与油酸的结构脂质工艺中,采用Box-behnken设计研究了酶添加量、反应底物比、反应时间、反应温度及其交互作用对辛酸合成率的影响,并分析了产物物化性质。经过回归分析建立了辛酸合成率对反应参数的二次回归模型,回归方程的决定系数为0.994。改性后产物中Sn-1,3位辛酸质量分数为60.4%,占辛酸总量的90%以上,与原料相比,碘值、过氧化值明显下降,热焓曲线中吸热峰发生明显变化。
Production of structured lipids rich in caprylic acid and oleic acid by lipozyme-catalyzed modification was carried out without using solvent in this paper.Effect of enzyme load,substrate ratio,reaction time and reaction temperature and their relationship in the incorporation of caprylic acid（CA） was studied by Box-behnken experiment design.And the properties of reaction product were analyzed.The regression equation expressing the relationship between the CA incorporation and the reaction parameters was established by manual analysis.The R-squared in the model of regression equation was 0.994.The CA represents 60.4% of the total fatty acids in positions 1 and 3,which means that more than 90% of the total content of CA incorporated was in position 1 and 3.The iodine value and peroxide value of the modified products were lower than that of the raw materials and endothermic peak curve significantly changed too.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第4期52-56,共5页
Journal of the Chinese Cereals and Oils Association
基金
公益性科研院所基金(ZX1001)
