Method for preparing structural grease by adopting enzyme method
A technology of enzymatic preparation and structured lipids, which is applied in the field of deep processing of oils and fats, can solve the problems of unsuitability for industrial production, many by-products, and difficult reactions, etc., and achieve the effects of low raw material cost, avoiding difficult control, and high yield
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Embodiment 1
[0046] (1) Accurately weigh 20.0g of soybean oil sample, 20.0g of distilled water, and 0.047g of lipase AY "Amano" 400SD derived from Candidacylindracea and add them to the beaker, seal it, control the reaction temperature to 35°C, and react under magnetic stirring 4h. After the reaction, lipase AY "Amano" 400SD and distilled water are recovered to obtain a fat mixture rich in free fatty acids. As detected by HPLC-ELSD, the content of free fatty acids is shown in Table 1.
[0047] (2) Take 24.0g of oil mixture, add 1.0g of glycerin, and add 1.21g of lipase Lipozyme RM IM derived from Rhizomucor miehei to catalyze the reaction, control the reaction temperature at 65°C, and react for 8h under magnetic stirring to control the temperature of the reaction system The pressure is 100Pa. After the reaction, the lipase Lipozyme RM IM is recovered. The product is washed with water, centrifuged to remove glycerin, and molecularly distilled at 0.5Pa and 180°C to obtain a product rich in ...
Embodiment 2
[0049] Same as Example 1, but the mass ratio of soybean oil and distilled water in step (1) is modified to 10:1 (distilled water 2.0g), and all the other parameters remain unchanged.
[0050] Detected by HPLC-ELSD, the content of free fatty acid in step (1) and the yield of diglyceride in step (2) are shown in Table 1.
Embodiment 3
[0052] Same as Example 1, but the mass ratio of soybean oil and distilled water in step (1) is modified to 20:1 (distilled water 1.0g), and all other parameters remain unchanged.
[0053] Detected by HPLC-ELSD, the content of free fatty acid in step (1) and the yield of diglyceride in step (2) are shown in Table 1.
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