Lipase-Catalyzed Hydrolysis of Linseed Oil

doi:10.7506/spkx1002-6630-201212025

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (12): 128-131.doi: 10.7506/spkx1002-6630-201212025

• Processing Technology • Previous Articles Next Articles

Lipase-Catalyzed Hydrolysis of Linseed Oil

LIN Fei-fan，TAN Zhu-jun

(School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China)

Online:2012-06-25 Published:2012-07-27

Abstract

Abstract: To maximize the degree of lipase-catalyzed hydrolysis of linseed oil, the reaction conditions pH, time, emulsifier amount, enzyme amount and oil-to-water ratio were investigated. A predictive model was established through data fitting with the mathematical software Matlab. A degree of hydrolysis of 62.6% was achieved after 29 h of hydrolysis at pH 5.9, 33 ℃, an oil-to-water ratio of 1:2 (V/V), and an enzyme amount of 13600 U/g.

Key words: linseed oil, degree of hydrolysis, lipase, mixed fatty acids

CLC Number:

TS201.25

LIN Fei-fan，TAN Zhu-jun. Lipase-Catalyzed Hydrolysis of Linseed Oil[J]. FOOD SCIENCE, 2012, 33(12): 128-131.

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Lipase-Catalyzed Hydrolysis of Linseed Oil

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