食品科学 ›› 2002, Vol. 23 ›› Issue (11): 98-101.

• 工艺技术 • 上一篇    下一篇

人乳脂替代品以及酶使用寿命的研究

 何川, 杨天奎   

  1. 北京市粮食科学研究所,郑州工程学院
  • 出版日期:2002-11-15 发布日期:2011-12-31

Study on Human Milk Fat Substitute and Using Longevity of Enzyme

 HE  Chuan, YANG  Tian-Kui   

  • Online:2002-11-15 Published:2011-12-31

摘要: 人乳脂具有独特的结构,棕榈酸主要分布在sn-2位,猪油的sn-2位有与其相似的结构。采用具有sn-1,3催化专一性的LipozymeIM作催化剂,进行酯交换改性猪油来制备人乳替代品。应用响应面法设计优化实验。其最优条件为:水分含量3.7%(以酶量计);反应温度61℃;底物比脂肪酸:猪油2.4:1(mol比);酶量10%(以底物质量计),反应时间1h。该条件下酶可以重复使用39h,得到结构符合人乳脂的替代品。

关键词: 人乳脂替代品, 猪油, 响应面法, Lipozyme IM, 使用寿命

Abstract: The structure of human milk fat is unique in that most of the C16: 0 (> 70% ) is located at the sn -2position. Therefore, lard and free - fatty acid were intersterified by Lipozyme IM so as to produce human milk fat substitute. Response surface methodololgy (RSM) design was used to design and evaluate the experiment. The optimal conditions were: watercontent, 3. 7% ; reaction temperature, 61℃; substrate ratio, 2. 4: 1; enzyme load, 10%; and reaction time, 1h. The enzyme could be reused 39hours at the optimal conditions.

Key words: Human milk , Fat substitute , Lard Response surface metyodology , Lipozyme IM , Using longevity