Lipozyme TL IM脂肪酶催化茶油酯交换制备类可可脂的研究

研究了无溶剂体系中利用Lipozyme,IL IM脂肪酶催化茶油与硬脂酸和棕榈酸进行酯交换反应制备类可可脂.利用酯交换程度和酰基位移程度来评价各反应影响因素对反应工艺的影响.反应条件为:茶油3 g,反应时间14 h,底物物质的量比为6.0(脂肪酸/茶油),加酶量20%(以茶油质量计),反应温度60℃,硬脂酸与棕榈酸的物质的量比为2/1,水活度0.43(20℃)时所制备的类可可脂产品的β-POP+β-POSt+B-StOSt的总量为27.24%,与天然可可脂的符合度达到37.3%;熔点范围为21～24℃,这与产品中油酸含量偏高有关.

Production of Cocoa Butter Equivalent through Enzymatic Interesterification of Tea Seed Oil

The production of cocoa butter equivalent through enzymatic interesterification of tea seed oil with stearie acid and palmitic acid in a solvent free system catalyzed by Lipozyme TL IM was analyzed. The ester exchange degree and degree of acyl migration were proposed to evaluate the effects on the reaction process. Results: The reaction conditions are reaction time 14 h , enzyme dose 20%, substrate mole ratio (fatty acid / tea seed oil) 6/1, reaction temperature 60℃, water activity 0.43 and stearic acid / palmitic acid mole ratio 2/1. At the conditions the total content of β - POP, β - POSt and β - StOSt in the product is 27.24%, and the conformity degree with natural cocoa butter is 37.3%. The melting range of the product is 21～24℃, and this is due to the higher content of oleic acid distributed in the product.