脂肪酶
水解
化学
橄榄油
酸值
色谱法
南极洲假丝酵母
甘油三酯酶
食品科学
有机化学
酶
生物化学
出处
期刊:Tenside Surfactants Detergents
[De Gruyter]
日期:2020-05-15
卷期号:57 (3): 211-221
被引量:1
摘要
Abstract Olive oil was selected as the oil substrate and hydrolyzed by Candida sp. 99–125 lipase. The hydrolysis rate of olive oil was used as an indicator. Based on the single factor experiment, the effects of dosage of Candida sp. 99–125 lipase, reacting temperature, pH value and water-oil ratio were investigated. Box-Behnken center combination and response surface methodology were utilized to optimize the hydrolysis rate. The results showed that the significant differences of each single factor on lipase hydrolysis of olive oil on the oil-water interface were different. pH value is the first significance factor, and the significance of water oil ratio on lipase hydrolysis of olive oil is second only to pH value. Finally, the mechanism of Candida sp. 99–125 lipase hydrolyzing olive oil at the oil-water interface was discussed.
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