Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics.
Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics.
复制标题
DOI：
10.5851/kosfa.2017.37.6.813
复制
发表时间：
2017
影响因子：
--
通讯作者：
Zhao X
中科院分区：
文献类型：
--
作者：
Diao X;Guan H;Kong B;Zhao X
本研究以猪油为原料，采用酶解法制备二酰基甘油。考察了脂肪酶类型、反应温度、酶用量、底物摩尔比（猪油/甘油）、反应时间、磁力搅拌速度等参数对反应的影响。脂酶RMIM比Novozym 435更具有生物活性，最佳反应条件为酶与猪油底物比为14:100 (W/W)，猪油与甘油摩尔比为1:1，磁力搅拌速度为500 rpm。反应混合物先在65℃下孵育2 h，再在45℃下孵育8 h。在最佳反应条件下，反应混合物中三酰甘油（TAG）的转化率和DAG的含量分别达到76.26%和61.76%，经分子蒸馏纯化的甘油化猪油中DAG的含量为82.03%。甘油化猪油样品的脂肪酸分布和傅里叶变换红外光谱与猪油样品相似。结果表明，酶解甘油和分子蒸馏法可以从猪油中制备更高纯度的DAG。
The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic stirring speed were investigated. Lipozyme RMIM was found to be a more active biocatalyst than Novozym 435, and the optimal reaction conditions were 14:100 (W/W) of enzyme to lard substrate ratio, 1:1 of lard to glycerol molar ratio, and 500 rpm magnetic stirring speed. The reaction mixture was first incubated at 65℃ for 2 h and then transferred to 45℃ for 8 h. At the optimum reaction conditions, the conversion rate of triacylglycerol (TAG) and the content of DAG in the reaction mixture reached 76.26% and 61.76%, respectively, and the DAG content in purified glycerolized lard was 82.03% by molecular distillation. The distribution of fatty acids and Fourier transform infrared spectra in glycerolized lard samples were similar to those in lard samples. The results revealed that enzymatic glycerolysis and molecular distillation can be used to prepare more highly purified DAG from lard.
登录
查看更多内容
影响因子：
8.8
作者：
Miklos, Rikke;Zhang, Hong;Xu, Xuebing
通讯作者：
Xu, Xuebing
影响因子：
2
作者：
Noureddini, H;Harkey, DW;Gutsman, MR
通讯作者：
Gutsman, MR
影响因子：
1.9
作者：
Kondo, H;Hase, T;Tokimitsu, I
通讯作者：
Tokimitsu, I
影响因子：
8.4
作者：
Awadallak, Jamal A.;Voll, Fernando;da Silva, Edson A.
通讯作者：
da Silva, Edson A.
影响因子：
4.4
作者：
Hong, Seung In;Ma, Na;Kim, In-Hwan
通讯作者：
Kim, In-Hwan