Lipase-catalyzed acidolysis of lard for the production of human milk fat substitute

被引：0
作者：
Yong Hua Wang
Xiao Li Qin
Qi Si Zhu
Rong Zhou
Bo Yang
Lin Li
机构：
[1] South China University of Technology,College of Light Industry and Food Sciences
[2] South China University of Technology,School of Bioscience and Biotechnology
来源：
European Food Research and Technology | 2010年 / 230卷
关键词：
Human milk fat substitute; Enzymatic acidolysis; Orthogonal design; Deducting score principle;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Human milk fat substitute (HMFS) was prepared by Lipozyme RM IM-catalyzed acidolysis of lard and fatty acids obtained from palm kernel oil, tea seed oil and soybean oil, in a solvent-free system. The effects of substrate mass ratio, Lipozyme RM IM load and reaction time on the total fatty acids composition and sn-2 fatty acids composition were investigated. To optimize the reaction conditions, an orthogonal design was selected with three levels and three factors. Substrate mass ratio, Lipozyme RM IM load and reaction time were the factors employed. Under the given reaction temperature of 60 °C, the optimal reaction conditions were, 1/2 mass ratio of lard/fatty acids blend, 7% Lipozyme RM IM load and 1-h reaction time. By the “deducting score” principle, the produced HMFS in comparison with the reported HMFS possessed highest degree of similarity with local HMF from Guangzhou mothers. The results showed that it was possible to produce HMFS through the scale-up enzymatic acidolysis.
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页码：769 / 777
页数：8
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