The Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Southern Yangtze University, 1800 Lihudadao Road, Wuxi, Jiangsu Province 214122, PR China.
Ultrason Sonochem. 2010 Mar;17(3):521-5. doi: 10.1016/j.ultsonch.2009.10.021. Epub 2009 Oct 31.
Comparative studies of lipase-catalyzed hydrolysis of soy oil takes place at the interface between the oil and the aqueous solution in solvent-free system were carried out in shaking bath and in ultrasonic bath. The interfacial area between the oil phase and the aqueous phase influences the rate of hydrolysis. Compared to shaking bath, ultrasonic shaking was found to be a more effective procedure to disperse the oil in water. Larger interfacial area and smaller drop size could be obtained in ultrasonic bath. The initial rate of hydrolysis was increased with the increasing of interfacial area. In ultrasonic bath, the highest initial rate of reaction was obtained with the oil volume fraction of 0.7, which was in accord to the highest interfacial area obtained with the oil volume fraction of 0.7, when the ultrasonic power was 1.64W/cm(2). The higher initial rate of hydrolysis was 161mol/m(3)min. The ultrasonic bath was a useful way to disperse soy oil in water to obtain a larger interfacial area, which caused the higher initial rate of soy oil hydrolysis in the solvent-free system.
在无溶剂体系中，通过摇床和超声浴两种方式，对脂肪酶催化的大豆油水解反应在油相与水相的界面处进行了对比研究。油相与水相之间的界面面积影响水解反应的速率。与摇床相比，超声浴更有利于将油相分散于水相中。在超声浴中，可以获得更大的界面面积和更小的液滴尺寸。随着界面面积的增加，水解的初始速率也随之增加。在超声浴中，当超声功率为 1.64W/cm(2)、油体积分数为 0.7 时，初始反应速率最高，此时的界面面积也最大。水解的初始速率最高可达 161mol/m(3)min。超声浴是一种将大豆油分散于水中以获得更大界面面积的有效方法，这使得在无溶剂体系中大豆油的水解初始速率更高。
