Study on the enzymatic preparing of low calorie functional oil

GAO Xiang-yang; SUN Shu-kun; LI Bo-qun; FU Xiao-yi

doi:10.13386/j.issn1002-0306.2013.22.039

GAO Xiang-yang, SUN Shu-kun, LI Bo-qun, FU Xiao-yi. Study on the enzymatic preparing of low calorie functional oil[J]. Science and Technology of Food Industry, 2013, (22): 174-178. DOI: 10.13386/j.issn1002-0306.2013.22.039

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Study on the enzymatic preparing of low calorie functional oil

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Production of low calorie functional oil from soybean oil and propionic acid by enzymatic method in a solvent-free system was studied in this paper. It was found that immobilized 1-3 directional lipase enzyme LipozymeRM IM was better than Li-pozyme TL IM. The optimum reaction conditions for preparing of low-calorie functional oil was determined based on the principle of Box-Behnken design:temperature of 64.4℃, time of 8.8h, enzyme dosage of 8.4%, substrates/acid ratio of 3.3 ∶1 (mol/mol) , under the best conditions, propionic acid insertion rate was 14.85%.

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Study on the enzymatic preparing of low calorie functional oil

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