Arroyo R, Sánchez-Muniz F J, Cuesta C, Burguillo F J, Sánchez-Montero J M
Departamento de Nutrición y Bromatologí I (Nutrición), Universidad Compultense, Madrid, Spain.
Lipids. 1996 Nov;31(11):1133-9. doi: 10.1007/BF02524287.
The enzymatic hydrolysis of frying used vegetable oils with different degrees of alteration were measured using porcine pancreatic lipase (acylglycerol acylhydrolase EC 3.1.1.3). Successive frying of potatoes significantly increased the level of total polar lipid content in the palm olein from 9.3 +/- 0.1 mg/100 mg oil to 26.4 +/- 0.3 mg/100 mg oil after 90 fryings, and from 4.0 +/- 0.1 mg/100 mg oil to 27.7 +/- 0.3 mg/100 mg oil in sunflower oil after 60 fryings. Triacylglycerol polymers, triacylglycerol dimers, and oxidized triacylglycerols also increased 37-, 7.9-, and 7.5-times in palm olein, respectively, and 56-, 22-, and 4.7-times in sunflower oil, respectively. However, diacylglycerols and free fatty acid levels related to hydrolytic alteration did not increase with the number of fryings in both oils. The substrate concentration in the reactor was determined by calculating the molecular weight of each oil showing a different degree of alteration. We compared the methodology used by us and that used by other authors. The results show that the methods are reproducible and that the values obtained are in concordance with theoretical values. The kinetic parameters apparent Michaelis-Menten constant (KMapp) and apparent maximum velocity of hydrolysis (Vmaxapp) were different in unused palm olein (5.1 +/- 0.7 and 166 +/- 7.6, respectively) than in sunflower oil (2.2 +/- 0.3 and 62 +/- 2.2, respectively). However, changes in KMapp and Vmaxapp were not related to the degree of alteration of the oils.
使用猪胰脂肪酶（酰基甘油酰基水解酶，EC 3.1.1.3）测定了不同变质程度的煎炸用植物油的酶促水解情况。连续煎炸土豆显著提高了棕榈油精中总极性脂质含量，在90次煎炸后从9.3±0.1毫克/100毫克油增加到26.4±0.3毫克/100毫克油，在葵花籽油中，60次煎炸后从4.0±0.1毫克/100毫克油增加到27.7±0.3毫克/100毫克油。三酰甘油聚合物、三酰甘油二聚体和氧化三酰甘油在棕榈油精中也分别增加了37倍、7.9倍和7.5倍，在葵花籽油中分别增加了56倍、22倍和4.7倍。然而，与水解变质相关的二酰甘油和游离脂肪酸水平在两种油中均未随煎炸次数增加。通过计算显示不同变质程度的每种油的分子量来确定反应器中的底物浓度。我们比较了我们使用的方法和其他作者使用的方法。结果表明这些方法具有可重复性，并且获得的值与理论值一致。未使用的棕榈油精中的表观米氏常数（KMapp）和表观最大水解速度（Vmaxapp）的动力学参数（分别为5.1±0.7和166±7.6）与葵花籽油中的不同（分别为2.2±0.3和62±2.2）。然而，KMapp和Vmaxapp的变化与油的变质程度无关。
