作　　者： ; ; ; (刘启东）;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品研究与开发》 2007年第4期101-104,共4页

摘　　要： 用磷脂酶A1水解大豆油脚中磷脂制备溶血磷脂产品。通过正交试验得到磷脂酶A1水解的最佳反应条件:反应温度60℃、加酶量4U/g、反应时间5h,在该条件下水解产品的酸值为60.65mgKOH/g。用高效液相色谱(HPLC)对水解前后原料和产品进行了分析,知最佳条件下磷脂酶A1水解水化油脚的水解率为90.2%。 Hydrolysis of soy hydrated gum by phospholipase A1 to prepare lysophospholipid product was studied. After the orthogonal experiment, the optimal parameters of phospholipase A1 hydrolysis were obtained at the following reaction temperature of 60 ℃, enzyme volume of 4 U/g, and reaction time of 5 h. Under this condition, the acid value of the hydrolyzed product reached 60.65 mgKOH/g. After analyzed the main components of raw material and the final by the high performance liquid chromatography （HPLC）, the hydrolysis rate of soy hydrated gum by phospholipase A1 was 90.2 % at the optimal parameters.

关 键 词： 大豆磷脂 磷脂酶 改性 高效液相色谱

领　　域： [轻工技术与工程] [轻工技术与工程]