文献类型： 外文期刊

作者： Liu Zhidong ¹ ; Guo Benheng ² ; Liu Zhenming ² ; Wang Yinyu ² ;

作者机构： 1.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai, Peoples R China

2.Bright Dairy Co Ltd, Tech Ctr, State Key Lab Dairy Biotechnol, Shanghai, Peoples R China

关键词： Butter;enzymolysis;lipolysis rate;response surface methodology

期刊名称：2011 3RD WORLD CONGRESS IN APPLIED COMPUTING, COMPUTER SCIENCE, AND COMPUTER ENGINEERING (ACC 2011), VOL 2

ISSN： 2160-0708

年卷期： 2011 年 2 卷

页码：

收录情况： SCI

摘要： Enzymolysis of butter by five lipase were studied by evaluating its lipolysis rate and the enzymolysis conditions of butter were optimized. The results showed that Palatase 20000 L was a perfect lipase to hydrolysis butter. Effect of the concentrations of substrate, [E]/[S] ratio, temperature and time on the hydrolysis of butter with Palatase 20000 L were studied by the single factor experiment. Optimization of the lipolysis of butter was investigated on the basis of the single factor experiment using response surface methodology. With the factors such as product cost and process requirement considered, the optimum conditions to achieve the maximum lipolysis rate were as follows: the concentration of substrate 50.0 %, [E]/[S] ratio 1.1 %, temperature 45.0 degrees C and time 4.1 h. The verification experiment results indicated that the actual lipolysis rate of butter reaches 23.5 %, which coincide with actual values with the relative error of less than 1.0 % and their predictive models are feasible in practice.