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A kind of preparation method of enzyme-catalyzed diglyceride

A technology of catalyzed esterification of diacylglycerol, which is applied in the field of food science, can solve the problems of deacidification of by-products and difficult control of hydrolysis, and achieve the effects of avoiding excessive hydrolysis, reducing production costs, and strong overall controllability

Active Publication Date: 2019-05-10
HUAZHONG UNIV OF SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Aiming at the above defects or improvement needs of the prior art, the present invention provides an enzyme-catalyzed preparation method of diglyceride, the purpose of which is to prepare diglyceride with high yield under mild conditions through lipase-catalyzed hydrolysis and re-esterification , so as to solve the technical problems that the hydrolysis of Chengdu in the existing preparation method is difficult to control or the by-product needs further deacidification treatment

Method used

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  • A kind of preparation method of enzyme-catalyzed diglyceride
  • A kind of preparation method of enzyme-catalyzed diglyceride
  • A kind of preparation method of enzyme-catalyzed diglyceride

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preparation example Construction

[0023] The method for preparing edible diglycerides provided by the present invention includes the following steps:

[0024] (1) Partial hydrolysis of fats and oils: the edible oil is partially hydrolyzed by enzyme-catalyzed hydrolysis, and a hydrolyzate is obtained after dehydration, so that the content of diglyceride in the hydrolyzate is between 30.0wt% and 35.0wt%, and the content of free fatty acids Between 26.0 wt% and 30.0 wt%; the enzyme used is a lipase with a specific activity between 1,000,000 U / g and 1,100,000 U / g, and the added amount is 0.3%-1.5% of the quality of the edible oil.

[0025] The enzymatic hydrolysis reaction conditions are as follows:

[0026] The oil-water ratio is 1:1.5-2.9g / mL, the reaction temperature is 35.0-60.0°C, and the reaction time is 3.0-10.0h.

[0027] (2) Re-esterification: add 2.5 to 4 times the mass of glycerol to the hydrolyzed product obtained in step (1), and use an enzyme-catalyzed esterification method to perform esterification to synth...

Embodiment 1

[0035] A method for preparing edible diglycerides, including the following steps:

[0036] (1) Partial hydrolysis of fats and oils: The commercially available rapeseed oil is partially hydrolyzed by enzyme-catalyzed hydrolysis, and the hydrolyzate is obtained after dehydration. The specific steps are as follows:

[0037] Add Lipozyme TL IM, its specific activity is 1,050,000 U / g, the amount of enzyme added is 0.43% of the mass of edible oil, and it is placed in a constant temperature shaker at 55.8°C for 4.2 hours.

[0038] So that the content of diglyceride in the hydrolyzate is 33.08%, and the content of free fatty acid is 28%.

[0039] The reaction product was tested by HPLC-ELSD, the results are as follows figure 1 As shown, each component and its content, triglyceride (TAG): 38.715%, free fatty acid (FFAs): 23.252%, diglyceride (DAG): 32.256%, monoglyceride (MAG): 2.770%.

[0040] (2) Re-esterification: Add 2.85 times the mass of glycerol to the hydrolysate obtained in step (1), an...

Embodiment 2

[0046] A method for preparing edible diglycerides, including the following steps:

[0047] (1) Partial hydrolysis of fats and oils: The commercially available soybean oil is partially hydrolyzed by enzyme-catalyzed hydrolysis, and the hydrolyzate is obtained after dehydration. The specific steps are as follows:

[0048] Add Lipozyme TL IM, its specific activity is 1,080,000 U / g, the amount of enzyme added is 0.3% of the mass of edible oil, and it is placed in a constant temperature shaker at 60°C for 10 hours.

[0049] The content of diglyceride in the hydrolyzate is 35.0% by weight, and the content of free fatty acid is 26.0% by weight.

[0050] (2) Re-esterification: add 4 times the mass of glycerol to the hydrolysate obtained in step (1), use an enzyme-catalyzed esterification method for esterification to synthesize diglycerides, and remove excess glycerol to obtain the food Diglycerides. The enzyme used is the lipase Novozyme 435 with a specific activity of 114,562 U / g, and the a...

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Abstract

The invention discloses a method for preparing diglyceride through enzyme catalysis. The method is characterized by including the following steps that firstly, grease parts are hydrolyzed, wherein edible oil is partially hydrolyzed through an enzyme catalysis hydrolysis method, hydrolysis products are obtained through dewatering, the content of diglyceride in the hydrolysis products ranges from 30.0wt% to 35.0wt%, and the content of free fatty acid ranges from 26.0wt% and 30.0wt%; secondly, esterification is performed, glycerin with the mass 2.5-4 times of that of the hydrolysis products is added in the hydrolysis products obtained in the first step, an esterification reaction is performed through an enzyme catalysis esterification method, diglyceride is synthesized, and the edible diglyceride is obtained after excessive glycerin is removed. According to the method, free fatty acid does not need to be independently prepared, and operation is easy; excessive hydraolysis can be avoided, and total controllability is high; besides, the method is high in diglyceride yield, the acid value is low, acid removing treatment does not need to be performed on finished products, preparation cost is substantially reduced, and the method is suitable for large-scale industrial production.

Description

Technical field [0001] The invention belongs to the field of food science, and more specifically, relates to a method for preparing diglycerides. Background technique [0002] Diacylglycerol (DAG), also known as di-fatty acid glycerides, diglycerides, and diglycerides, is a type of product synthesized by esterification of one molecule of glycerol and two molecules of free fatty acids or triglycerides (Triacylglycerol, TAG) a structural lipid in which a fatty acid is substituted by a hydroxyl group. Recent studies have shown that as a new type of functional oil, edible oil rich in DAG has a variety of physiological activities and functions. It can prevent and treat fatty liver and cardiovascular and cerebrovascular diseases. It does not accumulate in the body after consumption and can prevent obesity. Such important functions are widely used. As early as 1998, DAG oil was approved as a "special health food" by the Japanese Ministry of Health, Labor and Welfare (MHLW, Japanes Min...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/64
CPCC12P7/6454
Inventor 闫云君曹海徐莉
Owner HUAZHONG UNIV OF SCI & TECH
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