首页|高油酸花生油酶促酸解制备中长链甘三酯的研究

高油酸花生油酶促酸解制备中长链甘三酯的研究

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采用复合酶催化高油酸花生油与癸酸进行酸解反应以制备中长链甘三酯(Medium-and long-chain triglycerides,MLCT).在单因素试验的基础上,通过Box-Behnken响应面试验优化反应工艺条件,并对MLCT产物的性质进行表征.结果表明:最佳酸解反应条件为底物摩尔比(癸酸/高油酸花生油)10.5∶1、复合酶用量11.0％、反应温度53.4 ℃、反应时间19.0 h.在该条件下,产物的癸酸插入率为(57.64±0.62)％,Sn-2位油酸含量为75.13％,Sn-1,3位癸酸含量达到77.65％.与原料高油酸花生油相比,MLCT产物的酸价(0.11 mg/g)、碘值(38.20 g/100 g)降低,皂化值(228.13 mg/g)和过氧化值(1.18 mmol/kg)升高,符合国家植物油安全标准的相关规定.研究结果可为高油酸花生油酶促酸解法制备中长链甘三酯提供参考.
Preparation of Medium-and Long-Chain Triglycerides from High Oleic Acid Peanut Oil by Enzymatic Acidic Hydrolysis
The enzymatic acidic hydrolysis of high oleic acid peanut oil with capric acid catalyzed by a compound enzyme was utilized to produce medium-and long-chain triglycerides(MLCT).The reaction conditions were optimized by Box-Behnken response surface methodology on the basis of single factor experiments,and the properties of MLCT products were characterized.Results showed that the optimal acidic hydrolysis reaction conditions were obtained as follows:molar ratio of capric acid to high oleic acid peanut oil of 10.5∶1,compound enzyme dosage of 11.0％,reaction temperature of 53.4 ℃ and reaction time of 19.0 h.Under these conditions,the capric acid insertion rate,the Sn-2 oleic acid content and the Sn-1,3 capric acid content of MLCT products were(57.64±0.62)％,75.13％and 77.65％,respectively.Compared with the raw material high oleic acid peanut oil,MLCT products showed lower acid value(0.11 mg/g)and iodine value(38.20 g/100 g),higher saponification value(228.13 mg/g)and peroxide value(1.18 mmol/kg),which met the national safety standards for vegetable oil.The study can provide a reference for the preparation of MLCT by enzymatic acidic hydrolysis of high oleic acid peanut oil.

high oleic acid peanut oilenzymatic acidic hydrolysismedium-and long-chain triglyceridesresponse surface optimizationcapric acid insertion rate

张丽霞、金璐、孙强、孙晓静、魏松丽、芦鑫、黄纪念、费晓伟

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河南省农业科学院农副产品加工研究中心,河南郑州 450002

山东金胜粮油食品有限公司,山东临沂 276600

高油酸花生油 酶促酸解 中长链甘三酯 响应面优化 癸酸插入率

河南省农科院自主创新项目河南省农科院科技创新团队项目河南省农科院青年国际科技交流基金国家重点研发计划(十四五)

2023ZC0762023TD232021YFD210030304

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(4)