不同来源脂肪酶催化餐厨废油水解实验研究

发布时间：2018-06-21 23:07

  本文选题：脂肪酶 + 餐厨废油　； 参考：《中国油脂》2017年11期

【摘要】：研究不同来源的脂肪酶催化餐厨废油水解反应制备脂肪酸,通过单因素实验考察了酶用量对酶解率的影响,在此基础上采用正交实验对水解工艺参数酶用量、水解温度、油水比和水解时间进行优化。结果表明:猪胰脂肪酶L3621和假丝酵母脂肪酶LS20在适宜条件下均可实现餐厨废油的高效酶催化水解;L3621最佳水解条件为酶用量700 U/g、水解温度45℃、油水比1∶1.2、水解时间36 h,在此条件下酶解率达94.30%;LS20最佳水解条件为酶用量600 U/g、水解温度40℃、油水比1∶1、水解时间36 h,在此条件下酶解率达96.84%。
[Abstract]:The effects of enzyme dosage on enzymatic hydrolysis rate were investigated by single factor experiment. On the basis of this, orthogonal experiment was used to determine the amount of enzyme and hydrolysis temperature. Oil-water ratio and hydrolysis time were optimized. The results showed that the optimal hydrolysis conditions of porcine pancreatic lipase L3621 and Candida cerevisiae lipase LS20 were as follows: enzyme dosage 700 U / g, hydrolysis temperature 45 鈩，

本文编号：2050423