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Citation: ZHAO Hai-Zhen, LU Zhao-Xin, BIE Xiao-Mei, LÜ Feng-Xia, LIU Zhan-Min. Acidolysis of Lard by Lipase to Produce Reduced-calorie Functional Lipids[J]. Chinese Journal of Applied Chemistry, ;2006, 23(2): 203-206. shu

Acidolysis of Lard by Lipase to Produce Reduced-calorie Functional Lipids

1.
College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095

Corresponding author: LU Zhao-Xin,
Received Date: 26 March 2005
Available Online: 16 June 2005

Rich and inexpensive fats and oils from animals and plants,which are readily available in China,have not found effective utilization.In order to make better use of these resources,lipase-catalyzed acidolysis of lard with caprylic acid to produce functional lipids was investigated.It was found that among the five lipases that were tested in the initial screening,immobilized lipase TL IM from T.languginosa was the best catalyst for the incorporation of caprylic acid into lard.The effects of enzyme loading,organic solvent,substrate ratio, reaction time,and temperature on the acidolysis reaction were further studied by HPLC analysis of the products.The results showed that the highest caprylic acid incorporation ratio,(34.9±1.7)%,was obtained in hexane at 15% of enzyme loading,1:2 molar ratio of lard to caprylic acid and 55℃ for 24 h,and a caprylic acid incorpration ratio of (32.4±2.6)% at 20% of enzyme loading,1:2 molar ratio of lard to caprylic acid and 50℃ for 24 h in no solvent system was obtained.
- lard,
- acidolysis,
- immobilized lipase,
- caprylic acid,
- functional lipid
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