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| 酶促酯化制备DAG过程中的酰基转移研究 |
| Acyl migration during preparation of diacylglyceride by enzymatic esterification |
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| DOI： |
| 中文关键词: 甘二酯 制备 酶促酯化 酰基转移 |
| 英文关键词:diacylglyceride preparation enzymatic esterification acyl migration |
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| 中文摘要: |
| 采用Sn-1,3特异性脂肪酶Lipozyme RM IM，以油酸和甘油的酶促酯化制备甘二酯（DAG）为模型，探讨酯化时间、酯化温度、底物（油酸与甘油）摩尔比和酶添加量对体系酰基转移的影响。结果表明：底物摩尔比对反应体系的酰基转移影响不大；酯化时间和酯化温度是影响酰基转移的最主要因素，酯化时间越长、酯化温度越高，酰基转移越严重，65?℃酯化10 h时的酰基转移率达261%，75?℃酯化2 h时的酰基转移率达15.1%；酶添加量在油-水反应界面达到饱和（界面饱和的酶添加量为6%）之前，酶添加量的变化对酰基转移的影响不大，达到饱和之后，进一步增加酶添加量，明显加剧体系的酰基转移。 |
| 英文摘要: |
| The diacylglyceride(DAG) was produced by esterification of glycerol with oleic acid catalyzed with a Sn-1,3-specific lipase of Lipozyme RM IM. The effects of esterification time, esterification temperature, molar ratio of oleic acid to glycerol and enzyme dosage on acyl migration in system were studied. The results showed that the molar ratio of oleic acid to glycerol had little effect on the acyl migration in the reaction system. Esterification time and esterification temperature were the main factors to determine the degree of acyl migration. The degree of acyl migration increased with the increasing of esterification time and esterification temperature. The acyl migration rates were 26.1% and 15.1% for the 10 h reaction at 65?℃ and for the 2 h reaction at 75?℃, respectively. The enzyme dosage had little effect on the acyl migration before the Lipozyme RM IM reached the equilibrium at the oil-water interface(enzyme dosage 6%). The acyl migration was obviously aggravated with the increasing of enzyme dosage after the Lipozyme RM IM reached the equilibrium at the oil-water interface. |
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