脂肪酶催化米糠油水解反应的研究

研究了Candida sp. 99-125脂肪酶催化米糠油水解反应，考察了米糠油水解反应过程中水油比、酶用量和反应温度对酶促油脂水解的影响，并且研究了添加剂Ca(OH)₂对酶促油脂水解反应的影响。结果表明，最适合水解条件为水油比1.2、酶用量0.3%和反应温度40℃，反应48 h后的水解率为90.6%。酶促油脂水解反应中添加油重2.6%的Ca(OH)₂，反应24h后的水解率为93.3%，反应产物中脂层成份单甘脂（MAG）、二甘酯(DAG)和三甘酯（TAG）的质量分数分别为0.7%、1.4%和4.6%，添加Ca(OH)₂缩短了酶促水解反应时间，提高了酶促水解反应速率和水解率。

Study of rice bran oil hydrolysis catalyzed by lipase

The enzymatic hydrolysis of rice bran oil catalyzed by Candida sp. 99.125 lipase has been investigated. The effect of the ratio of water to oil, enzyme amount (mass fraction to oil) and reaction temperature on the hydrolysis was studied. The optimal reaction conditions were found to be: ratio of water to oil of 1.2, a lipase amount of 0.3% (mass fraction to oil), and a reaction temperature of 40℃. A hydrolysis degree of 90.6% was obtained under the optimal reaction conditions after 48h. When 2.6% Ca(OH)₂ (mass fraction to oil) was added, a hydrolysis degree of 93.3% was obtained after 24h. The glyceride components were found to be monoglyceride 0.7%, diglyceride 1.4% and triglyceride 4.6%. When Ca(OH)₂ was added to the hydrolysis reaction, the reaction time was reduced and higher hydrolysis rates were obtained.