4 种脂肪酶选择性水解改性椰子油的理化特性及抑菌活性

doi:10.7506/spkx1002-6630-20251218-146

食品科学 ›› 2026, Vol. 47 ›› Issue (13): 82-90.doi: 10.7506/spkx1002-6630-20251218-146

4 种脂肪酶选择性水解改性椰子油的理化特性及抑菌活性

邱泽华，曾惠蓝，李瑞，王江敏，王鹍鹏，唐敏敏，刘书成，夏秋瑜

（1.广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东省海洋生物制品工程实验室，广东省海洋食品工程技术研究中心，广东省水产预制食品加工与品质控制工程技术研究中心，广东湛江 524088；2.大连工业大学海洋食品精深加工关键技术省部共建协同创新中心，辽宁大连 116034；3.中国热带农业科学院椰子研究所，海南文昌 571739）

出版日期:2026-07-15 发布日期:2026-07-17
基金资助:
国家自然科学基金面上项目（32172252）；广东省普通高校重点领域专项（2022ZDZX2028）

Physicochemical Properties and Antibacterial Activity of Coconut Oil Modified by Selective Hydrolysis with Four Lipases

QIU Zehua, ZENG Huilan, LI Rui, WANG Jiangmin, WANG Kunpeng, TANG Minmin, LIU Shucheng, XIA Qiuyu

(1. Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; 3. Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571739, China)

Online:2026-07-15 Published:2026-07-17

摘要/Abstract

摘要： 椰子油因饱和脂肪酸含量、凝固点较高，在食品领域的应用受到限制；同时，不同脂肪酶的特异性差异对椰子油改性效果的影响尚未明确。采用4 种脂肪酶对椰子油进行酶解改性，测定改性后其脂质组成、理化特性及抑菌活性变化，探究脂肪酶特异性对改性效果的调控机制。结果表明，经MHA“Amano”10SD（10SD）和Lipozyme® TLIM（TLIM）脂肪酶酶解的椰子油甘油酯中，月桂酸相对含量从（50.37±0.17）%分别降至（34.69±0.04）%和（36.89±0.11）%，不饱和脂肪酸相对含量升高；经10SD酶解的椰子油甘油酯中，甘油二酯相对含量达59.81%，其滑动熔点从28.2 ℃降至22.3 ℃，实现常温下从固态到液态的转变。抑菌实验结果显示，椰子油对大肠杆菌无抑制作用，而经10SD酶解的椰子油甘油酯抑菌活性最优，对大肠杆菌的抑菌圈直径达（12.96±0.48）mm。本研究明确了不同脂肪酶的水解特异性对椰子油脂质组成与抑菌特性的调控作用，10SD对中链饱和脂肪酸具有偏好性，水解后产生了具有抑菌效果的月桂酸衍生物质。本研究结果为改性椰子油在食品、医药领域的拓展应用提供了坚实的数据支撑。

关键词: 椰子油；酶解作用；脂质组成；抑菌特性

Abstract: Coconut oil is limited in its application in the food industry due to its high saturated fatty acid content and high freezing point. Meanwhile, the impact of specificity differences among various lipases on the modification effect of coconut oil remains unclear. In this study, four lipases were employed for the hydrolytic modification of coconut oil. The changes in lipid composition, physicochemical properties, and antibacterial activity after modification were determined, and the regulatory mechanism of lipase specificity on the modification effect was investigated. The results showed that the relative content of lauric acid in coconut oil glycerides was (50.37 ± 0.17)%, which decreased to (34.69 ± 0.04)% and (36.89 ± 0.11)%, respectively after enzymatic hydrolysis with MHA “Amano” 10SD (10SD) and Lipozyme® TLIM, while that of unsaturated fatty acids increased correspondingly. The relative content of diglycerides in the 10SD-treated group reached 59.81%, and its sliding melting point was 22.3 ℃, lower than that of the untreated control (28.2 ℃), indicating transition from a solid to a liquid state at room temperature. Antibacterial assays revealed that coconut oil exhibited no inhibitory effect on Escherichia coli, whereas 10SD-hydrolyzed coconut oil showed the strongest antibacterial activity, with an inhibition zone diameter of (12.96 ± 0.48) mm against E. coli. This study clarified the regulatory effect of the hydrolytic specificity of different lipases in the lipid composition and antibacterial properties of modified coconut oil. The lipase 10SD demonstrated a substrate preference for medium-chain saturated fatty acids, and its hydrolysis produced lauric acid derivatives with antibacterial effects. These findings provide solid data support for expanded application of modified coconut oil in the food and pharmaceutical fields.

Key words: coconut oil; enzymatic hydrolysis; lipid composition; antimicrobial properties

中图分类号:

TS224.8

邱泽华，曾惠蓝，李瑞，王江敏，王鹍鹏，唐敏敏，刘书成，夏秋瑜. 4 种脂肪酶选择性水解改性椰子油的理化特性及抑菌活性[J]. 食品科学, 2026, 47(13): 82-90 https://doi.org/10.7506/spkx1002-6630-20251218-146

QIU Zehua, ZENG Huilan, LI Rui, WANG Jiangmin, WANG Kunpeng, TANG Minmin, LIU Shucheng, XIA Qiuyu. Physicochemical Properties and Antibacterial Activity of Coconut Oil Modified by Selective Hydrolysis with Four Lipases[J]. FOOD SCIENCE, 2026, 47(13): 82-90 https://doi.org/10.7506/spkx1002-6630-20251218-146

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4 种脂肪酶选择性水解改性椰子油的理化特性及抑菌活性

Physicochemical Properties and Antibacterial Activity of Coconut Oil Modified by Selective Hydrolysis with Four Lipases

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