| 利用有机相酶促反应由乌桕脂生产类可可脂 |
| |
| 引用本文： | 欧阳嘉,张红辉,沈树宝,时钧. 利用有机相酶促反应由乌桕脂生产类可可脂[J]. 陶瓷科学与艺术, 1997, 0(2) |
| |
| 作者姓名： | 欧阳嘉 张红辉 沈树宝 时钧 |
| |
| 作者单位： | 南京化工大学生物工程与科学系 |
| |
| 摘 要： | 研究了利用有机相酶促反应，将我国资源丰富、价格低廉的乌桕脂改良成高附加值的类可可脂的工艺，着重探讨了乌桕脂中ＰＯＰ三甘油酯与硬脂酸间的酯交换反应，并考察了温度、有机溶剂、酶浓度及底物对该反应速度及产物组成的影响，得到了一组最佳的酯交换反应条件。
|
| 关 键 词： | 脂肪酶 类可可脂 有机溶剂 乌桕脂 酯交换 |
COCOA BUTTER EQUIVALENT FAT FROM CHINESE VEGETABLE TALLOW BY ENZYMATICALLY INTERESTERIFICATION IN ORGANIC SOLVENT |
| |
| Ouyang Jia Zhang Honghui Shen Shubao Shi Jun. COCOA BUTTER EQUIVALENT FAT FROM CHINESE VEGETABLE TALLOW BY ENZYMATICALLY INTERESTERIFICATION IN ORGANIC SOLVENT[J]. Ceramics Science & Art, 1997, 0(2) |
| |
| Authors: | Ouyang Jia Zhang Honghui Shen Shubao Shi Jun |
| |
| Affiliation: | Ouyang Jia Zhang Honghui Shen Shubao Shi Jun Department of Biotechnology and Bioengineering,Nanjing University of Chemical Technology,Nanjing,China,210009 |
| |
| Abstract: | The technology of producing cocoa butter equivalent (CBE) from inexpensive Chinese vegetable tallow by enzymatical interesterification in organic solvent fat. The effects of temperature, organic solvent, enzyme concentration on the enzymatical interesterification in organic solvent were separately studied. The optimum condition of this enzymatical interesterification was obtained. |
| |
| Keywords: | lipase organic sovlent cocoa butter equivalent fat interesterification chinese vegetable tallow |
| 本文献已被 CNKI 等数据库收录！ |
