摘要
利用固定化洋葱假单胞菌脂肪酶催化花生油与甲醇进行酯交换反应,考察了反应时间、反应温度、酶用量、醇油比、含水量等因素对转酯化率的影响,研究了花生油中主要脂肪酸的酶催化转酯化特性。通过正交实验确定最优转酯化条件为:花生油用量3g、反应时间48h、反应温度35℃、酶用量450mg、醇油比3∶1、含水量8%,在此条件下,花生油转酯化率达到90.58%。花生油中主要脂肪酸转酯化的影响因素显著性以及转酯化的最优反应条件并不相同,表明花生油中不同脂肪酸的固定化洋葱假单胞菌脂肪酶催化转酯化特性有所不同。
We studied transesterification of peanut oil with methanol catalyzed by immobilized Pseudomonas cepacialipase,investigated the effects of reaction time,reaction temperature,enzyme dosage,methanol-oil ratio,and water content on transesterification rate,and discussed transesterification characteristics of major fatty acids in peanut oil.The optimal transesterification conditions were obtained by an orthogonal experiment as follows：peanut oil dosage of 3 g,reaction time of 48 h,reaction temperature of 35 ℃,enzyme dosage of 450 mg,methanol-oil ratio of 3∶1,and water content of 8%.Under above conditions,the transesterification rate of peanut oil reached 90.58%.The significance of influencing factors and the optimal reaction conditions for transesterification of major fatty acids in peanut oil were not identical,which indicated that different fatty acids in peanut oil had different transesterification characteristics catalyzed by immobilized Pseudomonascepacialipase.
出处
《化学与生物工程》
CAS
2017年第12期10-13,共4页
Chemistry & Bioengineering
基金
国家重点研发计划国际科技创新合作重点专项(2016YFE0106700)
山东省自然科学基金项目(ZR2014BM013)
中央高校基本科研业务费专项资金项目(17CX05013)
关键词
固定化脂肪酶
转酯化
花生油
甲醇
immobilized lipase
transesterification
peanut oil
methanol
