期刊论文

Deacidification of high-acid-value rice bran oil by enzymatic esterification in solvent-free system

中文

中国油脂

1003-7969

2016

41

4

10-13

10.3969/j.issn.1003-7969.2016.04.003

本校为第一机构

研究了无溶剂体系中,两种固定化脂肪酶(Lipozyme RMIM和Lipozyme 435)对高酸值米糠油的酶法酯化脱酸效果。结果表明,脂肪酶Lipozyme 435脱酸效果较脂肪酶Lipozyme RMIM更好。在单因素实验的基础上,运用正交实验对高酸值米糠油酶法酯化脱酸工艺条件进行优化,得到最优工艺条件为:反应温度70℃,脂肪酶Lipozyme 435添加量为米糠油质量的3%,反应时间10 h,甘油添加量为理论甘油质量的250%。在最优工艺条件下,米糠油酸值(KOH)从39.81 mg/g降到2.06 mg/g,脱酸率达到94.83%,谷维素保留率为92.44%、V_E保留率为77.94%、植物甾醇保留率为82.34%。

The impacts of two kinds of immobilized lipase（ Lipozyme RMIM and Lipozyme 435） on the deacidification of high- acid- value rice bran oil by enzymatic esterification in solvent- free system were studied. The results showed that the deacidification effect of lipase Lipozyme 435 was better than that of lipase Lipozyme RMIM. Based on the single factor experiment,the process conditions of deacidification of high- acid- value rice bran oil by enzymatic esterification were optimized by orthogonal experiment as follows： reaction temperature 70 ℃,d...