李闯.月桂酸酸解棕榈硬脂合成中长链脂肪酸甘油三酯的工艺优化及其理化性质分析[J].中国油脂,2020,45(11):88~93.[LI Chuang.Process optimization and physicochemical properties of medium-and long-chain triacylglycerols synthesized by reaction of palm stearin and lauric acid[J].China Oils and Fats,2020,45(11):88~93.]
月桂酸酸解棕榈硬脂合成中长链脂肪酸甘油三酯的工艺优化及其理化性质分析
Process optimization and physicochemical properties of medium-and long-chain triacylglycerols synthesized by reaction of palm stearin and lauric acid
  
DOI:10.12166/j.zgyz.1003-7969/2020.11.018
中文关键词:  中长链脂肪酸甘油三酯;月桂酸;棕榈硬脂;1,3-二月桂酸-2-棕榈酸甘油三酯;理化性质
英文关键词:medium-and long-chain triacylglycerols; lauric acid; palm stearin; 1,3-lauric acid-2-palmitoylglycerol; physicochemical property
基金项目:国家重点研发计划项目(2017YFD0400600)
作者单位
李闯 河北科技大学 生物科学与工程学院,石家庄050000; 
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中文摘要:
      为制得富含月桂酸的MLM型中长链脂肪酸甘油三酯(MLCT),以月桂酸酸解棕榈硬脂合成富含1,3-二月桂酸-2-棕榈酸甘油三酯(LaPLa)的MLCT。以LaPLa含量为指标,比较了固定化脂肪酶AO IM、RM IM、TL IM的催化性能,同时对反应温度、酶载量、底物摩尔比、反应时间进行优化,对合成的MLCT的理化性质进行了测定。结果表明,固定化脂肪酶AO IM具有良好的催化性能,在反应温度65 ℃、底物(棕榈硬脂与月桂酸)摩尔比1∶ 10、酶载量10%、反应时间2.5 h的条件下,LaPLa含量可达到40.59%。与棕榈硬脂相比,纯化后的MLCT酸价(KOH)(0.19 mg/g)降低,过氧化值(4.85 mmol/kg)升高,碘值(I)(37.35 g/100 g)降低,结晶起始温度(17.58 ℃)和熔融起始温度(23.97 ℃)都有所降低。该MLCT具有潜在的结构和功能优势,为开发新型MLCT提供了研究思路。
英文摘要:
      In order to prepare a MLM (Medium-long-medium, MLM) type medium-and long-chain triacylglycerols (MLCT) rich in lauric acid, the MLCT rich in 1,3-lauric-2-palmitoylglycerol (LaPLa) were synthesized by lauric acid hydrolyzing palm stearin. Using LaPLa content as an index, the performance of AO IM(lipase) was compared with the commercial enzymes RM IM and TL IM. At the same time, the reaction temperature, enzyme loading, substrate molar ratio and reaction time were optimized. The physicochemical properties of the MLCT were determined. The results showed that AO IM had good catalytic performance, and under the conditions of reaction temperature 65 ℃, substrate molar ratio (molar ratio of palm stearin to lauric acid)1∶ 10, enzyme loading 10% and reaction time 2.5 h, the LaPLa content reached 40.59%. The physicochemical properties analysis showed that compared with palm stearin, the acid value (0.19 mgKOH/g) and iodine value (37.35 gI/100 g) of purified MLCT decreased and its peroxide value(4.85 mmol/kg) increased. Both the initial crystallization temperature (17.58 ℃) and the initial melting temperature (23.97 ℃) decreased. This kind of MLCT with specific structure had potential structural and functional advantages, and provided research ideas for developing new MLCT.
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