Synthesis of Diacylglycerol in Soy Sauce Residue Oil Catalyzed by Immobilized Lipase
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Abstract:
Soy sauce residue oil was was extracted with free fatty acids content of 61.50% by a novel continuous phase transition extraction method at low temperature, and the self-made immobilized lipase HMIM with Sn-1, 3 specificity was used to catalyze the synthesis of diacylglycerol. The enzyme dosage the content of glycerin, reaction temperature, metal ions and auxiliary acid treatment methods were optimized, and the optimal conditions were determined as follows: immobilized lipase dosage 1%, content of glycerol 1.2 times of the required, reaction temperature: 65 ℃, vacuum degree; 0.098 MPa, K+ concentration 2 mmoL, stirring speed 20 r/min and reaction time 10 h. Under these conditions, the free fatty acid esterification rate was 96.36% and the content of diglyceride was 48.65% (43.65% of 1,3-DG, 5.00% of 1,2-DG). The contents of FFA, MG and TG were 2.24%, 9.31% and 39.80%, respectively. Results showed that esterification reaction would not change the fatty acid composition of soy sauce residue oil. Process of Enzymatic esterification not only reduced the acid value of soy sauce residue oil but also increased the contents of functional diacylglycerol, which provided a new method for the development and utilization of soy sauce residue.
