一种来源于米根霉的低温脂肪酶催化鱼油酯交换反应及其氧化性质的研究

›› 2020, Vol. 42 ›› Issue (2): 124-131.

一种来源于米根霉的低温脂肪酶催化鱼油酯交换反应及其氧化性质的研究

许曦锃¹,倪瑞敏¹,林立敏¹,钟晓芳¹,傅红²,叶秀云¹

1. 福州大学生物科学与工程学院
2. 福州大学

收稿日期:2019-10-14 修回日期:2019-11-13 出版日期:2020-04-24 发布日期:2020-04-28
通讯作者: 傅红
基金资助:
福州市高校科技合作项目

Study on transesterification and oxidation properties of fish oil catalyzed by cold - active lipase from Rhizopus oryzae

Received:2019-10-14 Revised:2019-11-13 Online:2020-04-24 Published:2020-04-28
Contact: Hong HongFU

摘要/Abstract

摘要： 以一种来源于米根霉的低温脂肪酶为研究对象，研究其水解、酯化、酯交换特性并应用于制备高含量ω-3脂肪酸甘油三酯型（TG) 鱼油。以酯交换产物TG中EPA和DHA的总含量为指标，分析温度、时间、加酶量、底物质量比对鱼油酯交换的影响，并通过核磁共振分析鱼油产物的氧化性质。结果显示：当低温脂肪酶的添加量为0.9% ，底物质量比为1:1，于30℃反应18 h ，EPA和DHA总含量从鱼油原料的29.39%提高到44.83%。核磁共振分析表明，当酶法酯交换温度为30℃时，TG型鱼油产物氧化程度低；而使用酯交换温度为50℃的Novozyme 435反应时，TG型鱼油产物发生明显的氧化作用，氧化程度较高。因此，该低温脂肪酶的温度条件能够对鱼油品质有较好的保障。

关键词: 低温脂肪酶, 鱼油, 酯交换, 核磁共振, 氧化性质, cold - active lipase, fish oil, transesterification, NMR, oxidation properties

Abstract: A kind of lipase derived from Rhizopus oryzae was used to study its characteristics of hydrolysis,esterification and interesterification, and applied in preparation of TG fish oil with high - content omega – 3 fatty acid. Using the total contents of EPA and DHA in TG of transesterification products as index, the effects of the temperature, time, dosage of added enzyme, and substrate mass ratio on the transesterification of fish oil were analyzed. The oxidation properties of products were determined by NMR analysis. The results showed that when the additions of enzyme was 0.9%, the substrate mass ratio was 1:1, and the reaction was conducted at 30℃ for 18 h. The total contents of EPA and DHA in TG was increased from 29.39% of raw fish oil to 44. 83%. NMR analysis showed that TG fish oil has low oxidation degree when the enzymatic transesterification temperature was 30℃. Compared to this, TG fish oil products showed higher oxidation when Novozyme 435 was conducted at 50℃ of transesterification temperature. Therefore, the temperature condition of this cold - active lipase could guarantee the quality of fish oil.

中图分类号:

TS225.2+4

许曦锃倪瑞敏林立敏钟晓芳傅红叶秀云. 一种来源于米根霉的低温脂肪酶催化鱼油酯交换反应及其氧化性质的研究[J]. , 2020, 42(2): 124-131.