首页|Study on the stability of intermediates in the process of enzymatic hydrolysis of phosphatidic acid by phospholipase A(1)
Study on the stability of intermediates in the process of enzymatic hydrolysis of phosphatidic acid by phospholipase A(1)
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NSTL
Elsevier
In the degumming process of crude soybean oil by phospholipase A(1) (PLA(1)), the content of free fatty acids (FFA) in the product increases excessively. In this study, PLA(1) was used to hydrolyse simulated crude soybean oil. It was found that the acyl group at the sn-2 position migrated to the sn-1 position, the content of FFA in the oil was as high as 1.26 +/- 0.03 g/100 g, and the acyl migration rate was up to 38.9 +/- 0.10% after 2.8 h. Under the conditions of H3BO3 addition of 2 g/100 g, pH of 5, enzymatic hydrolysis temperature of 50 degrees C and enzymatic hydrolysis time of 2 h, the acyl migration rate of sn-2-HPA was 16.8 +/- 0.50%, the content of FFA was 1.14 +/- 0.02 g/100 g, and the enzymatic hydrolysis efficiency was increased by 28.57 +/- 0.07%.
Enzymatic hydrolysis of phosphatidic acid byPLA(1)H3BO3Empty orbitFive-membered ring intermediateAcyl stability
NSTL
Elsevier
