Process for preparing hydrolytic phosphatide by ultrasonic processing enzymic hydrolysis modification

An ultrasonic and enzymatic hydrolysis technology, applied in fermentation and other directions, can solve problems such as difficult dispersion, poor quality and functionality of phospholipids, and low HLB value of natural phospholipids, and achieve the effect of accelerating the hydrolysis speed

Active Publication Date: 2006-08-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tracing it to its cause is that phospholipid quality and function are too poor, can't meet market demand, and the HLB value of natural phospholipid is little, and hydrophilicity is p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: phospholipid mass concentration 20%-45% reaction liquid in soybean hydration oil foot, add phospholipase A 2 1-1.5ml of enzyme solution / kg reaction solution, in the case of the same reaction system, use 0.05mol / L Tris / HCl buffer to adjust the pH value, respectively at pH=5.5, 6.5, 7.5, 8.5 0.05mol / L Tris / HCl buffer solution at 55°C, the reaction solution contains 0.15-0.3M calcium ions, the ultrasonic screen current is 0.3-0.44A, and the reaction time is 30-50 minutes. The relationship between the amount of fatty acid released in the hydrolysis reaction and the reaction time was determined. Enzymes generally have optimal reaction conditions such as pH, temperature, and ionic strength, and only under the optimal reaction conditions can the degree of reaction be the best. From the results of the reaction, in the buffer solution with pH=7.5-8.5, the amount of fatty acid released by the reaction is more, and the pH value that is too low or too high is not co...

Embodiment 2

[0017] Embodiment 2: the impact of ultrasonic treatment on the hydrolysis reaction rate

[0018] In the case of the same reaction system as in Example 1, parallel experiments were performed with two samples treated with ultrasonic waves and those without ultrasonic treatment. The results are shown in Table 1.

[0019] From the results of the reaction, it was shown that the hydrolysis reaction with ultrasonic treatment can significantly accelerate the phospholipase A 2 The hydrolysis rate of soybean hydration oil feet.

[0020] Phospholipase A 2 The hydrolysis reaction is an interfacial reaction, phospholipids are difficult to disperse in water, and phospholipase A 2 Dissolved in water, it does not bind to individual phospholipid molecules to hydrolyze them. A part of phospholipids is dispersed in water to form double-layer micelles, and the interface between micelles and water is the point of enzyme reaction. The phospholipase dissociates to the interface between the mice...

Embodiment 3

[0022] Embodiment 3: Determination of ultrasonic treatment reaction conditions

[0023] Optimum Power for Sonication Reaction

[0024] The ultrasonic sound power is different, and the effect on the enzyme hydrolysis reaction will be different. Table 2 shows the relationship between treatment time and the amount of fatty acid released under different ultrasonic screen electrode current treatments.

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PUM

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Abstract

The present invention relates to a method for preparing hydrolyzed phospholipids by utilizing ultrasonic treatment and enzymic hydrolysis modification, belonging to the field of phospholipids modification technology. Said invention uses soybean hydrous oil foot as raw material, uses the phosphatidase A2 as enzyme for enzymic hydrolysis and adopts ultrasonic treatment method to make the soybean hydrous oil foot be modified in water phase so as to prepare the hydrolyzed phospholipids.

Description

technical field [0001] The invention discloses a method for preparing hydrolyzed phospholipids through ultrasonic treatment and enzyme hydrolysis modification, which belongs to the technical field of phospholipid modification. Background technique [0002] Phospholipids are complex compounds composed of glycerol, fatty acids, choline, and cholamine. It is a fat-soluble substance, an important component of biological tissue, and one of the basic substances of life. The definition of phospholipids in the authoritative American Food Chemical Codex is as follows: Food-grade phospholipids are derived from soybeans and other plants. Ethanolamine (PE) and Phosphatidylinositol (PI). [0003] Phospholipids (including modified and refined phospholipids) are divided into two categories: natural phospholipids and modified phospholipids. Natural phospholipids are mainly concentrated phospholipids, which can be divided into plastic phospholipids and liquid phospholipids according to di...

Claims

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Application Information

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IPC IPC(8): C12P9/00
Inventor 王兴国刘元法金青哲
Owner JIANGNAN UNIV
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