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研究了无溶剂体系中脂肪酶催化的红花油水解反应,考察了水与油比、加酶量、反应温度、pH值、添加CaC l2等因素的最适值随反应时间变化的规律,并测试了水解率为9%及78%的2种水解产物中的脂肪酸与酯的碘值及酯中单甘酯含量,检验了脂肪酶在脂肪酸种类及甘油酯键位置上的专一性。结果表明,反应1 h时各因素的最适合值为m(水)∶m(油)=0.5∶1,m(酶)∶m(油)=5∶100,反应温度为35℃、pH=7.0、添加质量分数为0.2%CaC l2;而反应24 h时各因素的最适合值为m(水)∶m(油)=1∶1,m(酶)∶m(油)=1∶100,反应温度为26℃、pH=7.6、而且不加CaC l2。所用脂肪酶对脂肪酸的种类及甘油酯键的位置均无专一性。
The lipase-catalyzed hydrolysis of safflower oil was studied in a solvent-free system. The optimum conditions of water-oil ratio, enzyme dosage, reaction temperature, pH and CaCl 2 addition were investigated. The iodine values of fatty acids and esters and the content of monoglycerides in the two hydrolysis products with hydrolysis rates of 9% and 78% were tested. The specificity of lipase in fatty acid species and glycerol ester bond position was tested. The results showed that the optimum conditions for each factor were as follows: m (water) = 0.5:1, m (enzyme): m = 5:100, reaction temperature 35 ℃, pH = 7.0, adding mass fraction of 0.2% CaCl 2; the best fit factor of each factor was m (water): m (oil) = 1: 1, m , The reaction temperature is 26 ℃, pH = 7.6, and without CaCl2. The lipase used has no specificity for the type of fatty acid and the position of the glyceride ester.