FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (18): 123-126.

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Enzymatic Hydrolysis of Phospholipids for Preparing Lysophospholipids in Organic Phase

Qing-Rui SUN   

  • Received:2011-07-21 Revised:2012-07-24 Online:2012-09-25 Published:2012-09-07
  • Contact: Qing-Rui SUN E-mail:sqr16@163.com

Abstract: This study deals with the optimization of process conditions for the hydrolysis of phospholipids with phospholipase A1 in hexane for preparing lysophospholipids using response surface methodology. A regression model for acid value of lysophospholipids was established with respect to four hydrolysis parameters. Meanwhile, lysophospholipids were analyzed by infrared spectroscopy and high performance liquid chromatography. The optimal process parameters for preparing lysophospholipids were determined as 50 ℃ of temperature, 13 h of reaction time, 4% of phospholipase A1, 17% of water, and 0.24 g/mL of substrate concentration. The acid value and the contents of phophatidylcholine and 1-acyl-lysophophatidylcholine in the obtained lysophospholipids were 73.8 mg KOH/g, 6.79% and 4.45%, respectively.

Key words: lysophospholipids, phospholipids, phospholipase A1, response surface methodology (RSM)