摘要
旨在解决酶促酯交换反应后产物酸值高,导致后续精炼油脂得率低、风险因子产生和功能组分损失的问题,通过在酶促酯交换反应前原位引入甘油酰基受体以有效减控游离脂肪酸的产生。首先,基于响应面实验优化了棕榈硬脂与稻米油Lipozyme TL IM酶促酯交换反应工艺条件,其次引入甘油,对甘油添加量进行考察,最后对最佳条件下引入甘油前后的酯交换产物进行表征。结果表明:棕榈硬脂与稻米油酶促酯交换反应最佳工艺条件为反应温度68℃、反应时间1.6 h、Lipozyme TL IM添加量(以棕榈硬脂和稻米油总质量计)6.2%,在此条件下酶促反应前加入与棕榈硬脂和稻米油总质量相等的甘油,可降低87.78%游离脂肪酸产生,其产物的酸值(KOH)从未引入甘油产物的8.41 mg/g降至0.85 mg/g;相较于未引入甘油酯交换反应,原位引入甘油酰基受体产物中三饱和甘三酯含量和三不饱和甘三酯含量增加,低温(<10℃)下的固体脂肪含量降低,滑动熔点为48.0℃,晶体以β′晶型为主,可用于起酥油等食品专用油脂基料油。综上,通过在酶促酯交换反应前原位加入甘油酰基受体可减控反应产物的酸值,降低其后续精炼的程度,实现食品专用油脂的适度加工。
To solve the problem of high acid value of the product after the enzymatic transesterification reaction,resulting in low yield of subsequent refined oil,production of risk factors and loss of functional components,glyceryl acyl receptor was in-situ introduced before the enzymatic transesterification reaction to effectively reduce and control the generation of free fatty acids.Firstly,the process conditions for the enzymatic transesterification of palm stearin and rice bran oil catalyzed by Lipozyme TL IM were optimized based on a response surface methodology.Subsequently,glycerol was introduced,and its dosage was investigated.Finally,the transesterified product obtained under the optimal conditions before and after glycerol introduction was characterized.The results indicated that the optimal process conditions for the enzymatic transesterification of palm stearin and rice bran oil were reaction temperature 68℃,reaction time 1.6 h,and Lipozyme TL IM dosage(based on the total mass of palm stearin and rice bran oil)6.2%.Under these conditions,adding glycerol equal to the total mass of palm stearin and rice bran oil before the enzymatic reaction reduced free fatty acid generation by 87.78%.The acid value of the product decreased from 8.41 mgKOH/g without glycerol introduction to 0.85 mgKOH/g.The contents of trisaturated(S_(3))and triunsaturated(U3)triglycerides in the product increased,the solid fat content at low temperatures(<10℃)decreased compared to the reaction without glycerol introduction.The slip melting point of product with glyceryl acyl receptor in-situ introduction was 48.0℃,and the crystals were predominantly in theβ′form.This product could be used as a base oil for food specialty fats such as shortening.In conclusion,the in-situ addition of a glyceryl acyl receptor before enzymatic transesterification can reduce and control the acid value of the reaction product,lower the degree of subsequent refining,and achieve moderate processing of food specialty fats.
作者
朱蒙蒙
关小雅
郭文悦
崔格
孙尚德
陈小威
ZHU Mengmeng;GUAN Xiaoya;GUO Wenyue;CUI Ge;SUN Shangde;CHEN Xiaowei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国油脂》
北大核心
2026年第2期75-81,共7页
China Oils and Fats
基金
广东省重点领域研发计划项目(2022B0202010003)
河南省重点研发专项(251111314600)
河南省高校科技创新人才支持计划(24HASTIT056)。
关键词
脂肪酶
酯交换
甘油酰基受体
原位引入
酸值减控
起酥油
lipase
transesterification
glyceryl acyl receptor
in-situ introduction
acid value reduction and control
shortening
