学术论文

      脂肪酶催化稻米油酯交换制备低热量结构脂及其动力学研究

      Research on Lipase Catalysis Rice Bran Oil for Exchange and Preparation of Low Calorie Structure Lipid and Dynamics

      摘要:
      以三丁酸甘油酯和稻米油为原料采用固定化脂肪酶Lipozyme RM IM酯交换合成低热量结构脂,研究了底物质量比、酶添加量、反应温度、反应时间对结构脂转化率的影响,并以乒乓机制为动力学模型,建立脂肪酶催化制备结构脂的动力学方程.通过单因素试验确定最佳结构脂制备条件为底物质量比4∶1,酶添加量10%,反应温度50℃,反应时间24 h.三丁酸甘油酯与稻米油在无溶剂体系中的进行酯交换反应的初速度的动力学反应模型为V =5.413×10-3CACB/0.1692CB+0.148 6CA+CACB,经验证表明计算值与实验值较吻合,反应符合乒乓机制.
      Abstract:
      Taking the tributyrin and rice bran oil as raw materials,immobilized lipase and RM IM ester were used to exchange and compound low calories structure lipid,Effect of mass ratio of substrates,enzyme concentration,reaction temperature and reaction time on conversion rate of structure lipid,was researched.The kinetic equation of preparation of structure lipid was established based on taking Ping Pong mechanism as kinetic model.The optimal preparation conditions for structure lipid based on signal-factor experiment were mass ratio of substrates of 4∶1,enzyme dosage of 10%,reaction temperature of 50 ℃,reaction time of 24 h.The kinetic response model of initial velocity of interesterification between tributyrin and rice bran oil in the system without solvent was V =5.413 × 10-3CACB/0.169 2CB + 0.148 6CA + CACB The investigation indicated that calculated value was consistent with actual value and reaction accorded with Ping Pong mechanism.
      作者: 赵妍 [1] 肖志刚 [2] 任海斌 [1] 杨宏黎 [3] 杨庆余 [1] 白俊堃 [1] 许岩 [1] 刘春景 [1]
      Author: Zhao Yan [1] Xiao Zhigang [2] Ren Haibin [1] Yang Hongli [3] Yang Qingyu [1] Bai Junkun [1] Xu Yan [1] Liu Chunjing [1]
      作者单位: 东北农业大学食品学院,哈尔滨,150030 东北农业大学食品学院,哈尔滨150030;沈阳师范大学粮食学院,沈阳 110034 沈阳师范大学粮食学院,沈阳,110034
      刊 名: 中国粮油学报 ISTICPKU
      年,卷(期): 2017, 32(3)
      分类号: TS2
      在线出版日期: 2017年4月18日
      基金项目: “十二五”国家科技支撑计划,黑龙江省教育厅科学技术研究重点项目,哈尔滨市优秀学科带头人基金,辽宁省级公关项目,沈阳市农业科技攻关