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題名 | Interesterification of Palm Midfraction and Stearic Acid with Rhizopus Arrhizus Lipase Immobilized on Polypropylene=固定化脂解酵素用於棕櫚油分餾物與硬脂酸酯交換反應的研究 |
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作者 | 黃芳正; 朱義旭; | 書刊名 | Journal of the Chinese Institute of Chemical Engineers |
卷期 | 28:2 1997.03[民86.03] |
頁次 | 頁73-78 |
分類號 | 460.02 |
關鍵詞 | 固定化; 脂解酵素; 棕櫚油; 分餾物; 硬脂酸; 酯交換反應; Rhizopus arrhizus lipase; Operation stability; Storage stability; Immobilization; Interesterification; Cocoa butter equivalent; |
語文 | 英文(English) |
中文摘要 | 本研究將產自Rhizopus arrhizus的脂解酵素以物理吸附的方式,將之固定於具有 微孔的聚丙烯擔體上,以此固定化酵素,在正己烷及低水量下,做棕櫚油分餾物與硬脂酸的 酯交換反應,期能獲得可可奶油替代品。本研究探討各種反應參數對此反應的影響,包括水 含量、酵素量、溫度,基質濃度及硬脂酸與棕櫚油分餾物莫耳比的影響。另外,對固定化酵 素的儲存與操作穩定性亦予以試驗。 結果顯示,酵素置於 4 ℃冰箱 68 天後,其酯交換活 性並沒有下降,而操作的半衰期近乎 7 天。 |
英文摘要 | Abstract - Lipase from Rhizopus arrhizus was immobilized by physical adsorption on hydrophobic microporous polypropylene supports with a specific activity of 0.15U/mg-support. The immobilized enzyme catalyst was employed for the interesterification of palm midfraction and stearic acid in the presence of nhexane and low water content. The effects of reaction parameters which include water content, enzyme loading, temperature, the molar ratio of stearic acid to palm midfraction and substrate concentration were examined. Immobilized lipase retains nearly the same sigma value as that of fresh immobilized lipase after 68 days of storage at 4℃. The half-life of the immobilized lipase with 2%w/v water content is ca. 7 days. ys. |
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