大豆磷脂改性技术综述

简要介绍大豆磷脂功能特性和大豆磷脂的改性现状,介绍了大豆磷脂酰化、羟基化和氢化等化学改性的原理、工艺和不同改性磷脂产品的制备及应用.通过化学改性改善磷脂的乳化性,提高其亲水性,但化学改性破坏了磷脂的天然结构,所以只有部分化学改性的磷脂产品得到了应用.酶改性具有反应物不需纯化、反应条件温和、速度快、进行完全、副产物少、酶制剂作用部位准确等优点.应用最多的是磷脂酶,包括磷脂酶A1、A2、C、D.磷脂的酶改性中最有意义的酶是磷脂酶A2和磷脂酶D.

Modification of soybean phospholipids:a review

This article gives a brief introduction to functional performance and current modified situation of soybean phospholipid,and mainly introduces the principle and the craft of soybean phospholipid acylation,hydroxylation,hydrogenation chemical modification,Acylation,hydroxylation and other methods of chemical modification can improve the emulsibility of phosphatide,enhance its water-solubility.But chemical modification destroys phosphatide's natural structure.Only parts of phosphatide products that have been chemically modificated can be applied.The enzymatic modification has some characteristics: the reactants do not need to be purified,the condition of reaction is temperate,the speed is quick,the reaction carries on completely,the by-products are few,the enzyme preparation's site of action is accurate and so on.We often use the phospholipase,including phos-pholipase A1,A2,C,D.In the enzymatic modifications,the most meaningful enzymes are phospholipase A2 and phospholipase D.The article also introduces the application and preparation of different modified phosphatide products.