Optimization of tea seed oil hydrolysis catalyzed by lipase TLIM under probe ultrasonic emulsify

Authors

XIANG Xiaole, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
YU Ji, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
YANG Wangeng, Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
MA Chengjin, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China

Abstract

Based on the single factor test, an Box-Benhnken design was used to optimize the parameters,Lipase TLIM dosage, bath temperature, speed of stirring, for tea seed oil enzymatic hydrolysis catalyzed by lipase TLIM under probe ultrasonic emulsify, and a mathematical regression model was established. The optimal parameters were obtained as follows: ultrasonic power 320 W, speed of stirring 840 r/min, reaction temperature 50.5 ℃, concentration of lipase TLIM 3.0%(as oil weight), initial pH value 8.5, reaction time 12 h. Under this conditions, the hydrolysis rate of tea seed oil reaches 73%, and has a good effect on tea seed oil enzymatic hydrolysis.

Publication Date

6-28-2015

First Page

167

Last Page

171

DOI

10.13652/j.issn.1003-5788.2015.03.039

Recommended Citation

Xiaole, XIANG; Ji, YU; Wangeng, YANG; and Chengjin, MA (2015) "Optimization of tea seed oil hydrolysis catalyzed by lipase TLIM under probe ultrasonic emulsify," Food and Machinery: Vol. 31: Iss. 3, Article 39.
DOI: 10.13652/j.issn.1003-5788.2015.03.039
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/39

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