Study on hydrolysis of soybean powder phosphatide by lipase Bakezyme LPF
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摘要: 以酸值为指标,通过单因素实验和正交实验确定了脂肪酶Bakezyme LFP在水相中水解大豆粉末磷脂的最佳工艺条件为:反应温度为50℃,反应时间为8h,p H为5.0,加酶量为8%,底物质量浓度为25mg/m L。在该工艺条件下,大豆磷脂水解产物酸值为65.2mg KOH/g。利用气相色谱-质谱联用仪分析了水解前后大豆磷脂的脂肪酸组成,结果表明水解后饱和脂肪酸含量明显下降,不饱和脂肪酸含量明显增加,说明脂肪酶Bakezyme LFP主要水解大豆磷脂1位上脂肪酸,具有磷脂酶A1的特性。利用高效液相色谱分析水解前后大豆磷脂的磷脂酰乙醇胺（PE）和磷脂酰胆碱（PC）含量,结果表明大豆磷脂中PE、PC发生水解,生成溶血磷脂。Abstract: The optimum hydrolysis conditions of lipase Bakezyme LPF on soyabean powder phophatide in aqueous phase were investigated by the single factor experiment and orthogonal experiment using acid value as index as follows:reaction temperature 50℃, reaction time 8h, enzyme concentration 8%, p H value 5.0, and concentration of soybean phosphatide solution 25mg/m L. Under above conditions, the acid value of soybean phosphatide hydrolysis product was 65.2mg KOH/g. The fatty acid composition and content of soybean phosphatide before and after hydrolysis were analysed by gas chromatography-mass spectrometry and the result showed that the content of saturated fatty acids decreased significantly while unsaturated fatty acids increased significantly, and illustrated that lipase Bakezyme LPF mainly hydrolized fatty acids of soybean phosphatide in sn- 1 and had the property of phospholipase A1. Phosphatidylcholine ( PC) and phosphatidylethanolamine (PE) contents of soybean phosphatide before and after hydrolysis were analysed by high performance liquid chromatography and result showed that PE and PC were hydrolized into lysophospholipids.
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Keywords:
- soyabean powder phophatide /
- lipase /
- lysophospholipid /
- acid value
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