Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C8

文献类型： 外文期刊

第一作者： Liu, Zhonghui

作者： Liu, Zhonghui;Zhou, Yandaizi;Liu, Tieliang;Liu, Run;Zhou, Qi;Zhang, Yi;Zheng, Mingming

作者机构：

关键词： rapeseed oil; immobilized lipase; enzymatic deacidification; diacylglycerols; antioxidant stability; aroma characteristics

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 16 期

页码：

收录情况： SCI

摘要： Rapeseed oil is a widely consumed edible oil that contains varieties of beneficial micronutrients such as tocopherols and phytosterols; however, the high acid value due to increased free fatty acid can imperil the oil quality and safety. This paper proposed the enzymatic deacidification for high-acid rapeseed oil and simultaneous production of functional diacylglycerols (DAGs) catalyzed by self-made immobilized lipase CALB@MCM-41-C-8. The results indicate that the carrier of molecular sieve MCM-41 exhibited a sufficient surface area of 1439.9 m(2)/g and a proper pore size of 3.5 nm, promoting the immobilization of lipase CLAB. Under the optimal reaction conditions, the acid value of rapeseed oil was largely decreased from 15.3 mg KOH/g to 1.7 mg KOH/g within 3 h, while DAG content was increased from 1.2% to 40.2%. The antioxidant stability of rapeseed oil was also increased from 4.3 h to 7.6 h after enzymatic deacidification. Besides, the deacidified rapeseed oil exhibited fatty, bitter almond aromas, compared to the picked-vegetable, spicy, and pungent aromas for high-acid oil. Finally, the catalytic stability and applicability of CALB@MCM-41-C-8 was validated, thus demonstrating the great potential of CALB@MCM-41-C-8 in green refining of edible oils and sustainable synthesis of functional lipids.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序