WO2016176988A1 - 一种结合酶法酸解及物理混合的人乳替代脂的制备方法 - Google Patents

一种结合酶法酸解及物理混合的人乳替代脂的制备方法 Download PDF

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WO2016176988A1
WO2016176988A1 PCT/CN2015/096270 CN2015096270W WO2016176988A1 WO 2016176988 A1 WO2016176988 A1 WO 2016176988A1 CN 2015096270 W CN2015096270 W CN 2015096270W WO 2016176988 A1 WO2016176988 A1 WO 2016176988A1
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fatty acid
fat
human milk
oil
acid
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French (fr)
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邹孝强
王兴国
金青哲
黄健花
刘睿杰
常明
王小三
潘秋琴
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up

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  • the invention relates to a preparation method of human milk substitute fat combined with enzymatic acid hydrolysis and physical mixing, and belongs to the technical field of oils and fats.
  • Fat accounts for 3-5% of human milk and is the main source of energy for newborns (>50%), of which triglycerides account for over 98%.
  • Human milk fat contains about 200 kinds of fatty acids, including medium carbon chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, odd carbon chain fatty acids, branched chain fatty acids, trans fatty acids and hydroxy fatty acids.
  • fatty acids having a content of more than 1% are oleic acid (25-35%), palmitic acid (20-30%), linoleic acid (10-20%), stearic acid (5-9%), Myristic acid (4-9%), lauric acid (3-7%), and palmitic acid (1-3%).
  • the fatty acid distribution of triglyceride in human milk fat is unique. More than 60% of palmitic acid is distributed in the sn-2 position of triglyceride, and other unsaturated fatty acids are mainly distributed in sn-1, 3 position. Due to this special fatty acid distribution, although human milk fat contains more than 200 fatty acids, its TAG type is much smaller than the random distribution of 3,200 species. Among human milk fats, the most TAG content is USU, such as OPO and OPL. Triglycerides of this structure are important for the digestion, absorption and metabolism of fat in infants and young children.
  • sn-1,2-diglycerides About 10 to 30% of the fat ingested by infants and young children is hydrolyzed into sn-1,2-diglycerides, most of the glycerol by the tongue lipase and gastric lipase (the lipase selective for triglyceride sn-3).
  • the triester is hydrolyzed into a sn-2 monoglyceride in the small intestine by pancreatic lipase (a lipase selective for triglyceride sn-1,3).
  • the sn-2 monoglyceride can be absorbed in the initial form in combination with the bile salt and re-esterified into triglycerides in the intestinal epithelial cells, and finally converted into chylomicrons into the lymphatic circulation to provide energy to the body tissues.
  • 60 to 70% of the sn-2 fatty acid remains in its original position. Therefore, the presence of saturated fatty acids in the sn-2 position of triglycerides will facilitate the absorption of infants and young children, while avoiding the loss of energy and calcium ions due to the formation of soap by the combination of free saturated fatty acids with calcium and magnesium ions in the body.
  • the medium carbon chain fatty acids in human milk fat are mainly caproic acid, caprylic acid and lauric acid.
  • the long carbon chain polyunsaturated fatty acids are mainly docosahexaenoic acid (DHA, Arachidonic Acid). )Wait.
  • the medium carbon chain fatty acids are mainly distributed in the sn-3 position of human milk fat, and the duodenal prolipase has higher activity on the medium carbon chain fatty acids at this position. Hydrolyzed medium-chain fatty acids can be absorbed by the portal vein to provide immediate energy to infants, while 1,2-disaccharide facilitates digestion and absorption in the duodenum by increasing the solubility of triglycerides.
  • Palm stearin is used as a raw material, and the amount of acid hydrolyzed fatty acid used is large, and post-treatment is difficult, resulting in high cost.
  • Lard has similar fatty acid composition and distribution to human milk fat, but it is difficult to obtain universal use because lard itself is not suitable for people of some national beliefs. Therefore, it is necessary to find a fat having a higher palmitic acid content and a lower total palmitic acid content at the sn-2 position, and to develop a method for preparing a human milk substitute fat having a fat composition and a structure close to human milk.
  • the object of the present invention is to provide an economical and feasible method for preparing human milk substitute fat by enzymatic acid hydrolysis and physical mixing using salmon oil as a raw material.
  • a method for preparing a human milk substitute fat combined with enzymatic acid hydrolysis and physical mixing comprising:
  • the medium carbon chain fatty acids and long carbons of intermediate products are regulated by adding oils and fats. Chain polyunsaturated fatty acid content, thereby further improving the similarity of the product to human milk fat in fatty acid composition and distribution;
  • the oleic acid-rich vegetable oil-derived free fatty acid of step (2) and the free fatty acid of a common vegetable oil rich in linoleic acid are used as an acyl donor for preparing a human milk substitute fat product.
  • the mass ratio is 1:1 to 4.
  • the oleic acid-rich vegetable oil of the step (2) is tea seed oil, olive oil, and vegetables. Seed oil or the like; the linoleic acid-rich vegetable oil is corn oil, soybean oil, sunflower oil, and the like.
  • the catalyst of step (2) is Lipozyme RM IM and/or Lipozyme TL IM.
  • the acid hydrolysis is carried out in the step (2), and the reaction temperature is from 40 ° C to 70 ° C.
  • the acid hydrolysis in the step (2) is a batch reaction, and the molar ratio of the salmon oil to the free fatty acid is 1:1 to 5, and the enzyme amount is 3% to 15%, and the reaction time is
  • the stirring rate is from 300 r/min to 800 r/min for 1 h to 5 h.
  • the acid hydrolysis in the step (2) is a continuous reaction, wherein the molar ratio of the salmon oil to the free fatty acid is 1:1 to 6, and the substrate residence time is 0.5 h to 4 h, and the reaction temperature is It is 40 ° C ⁇ 70 ° C.
  • the method for removing the lipase according to the step (2) is centrifugation or filtration, and the method of removing the fatty acid is distillation, and the distillation method is molecular distillation or vacuum distillation.
  • step (3) is based on the difference between the content of the enzymatic hydrolysate and the human milk fat in the content of the medium carbon chain fatty acid and the long carbon chain polyunsaturated fatty acid, through the palm kernel oil rich in the medium carbon chain fatty acid.
  • the coconut oil, arachidonic acid-rich algae oil and docosahexaenoic acid microbial oil regulate the intermediate carbon chain fatty acid and long carbon chain polyunsaturated fatty acid content of the intermediate product, thereby further improving the fatty acid composition of the final product. And the similarity of the distribution of the same human milk fat.
  • the physical and chemical mixing model of the grease comprises the formulas (1) to (5):
  • formula (1) represents the fatty acid content of the mixed product
  • formula (2) represents the sn-2 fatty acid content of the mixed product
  • the formula (3) represents the sn-1,3 fatty acid content of the mixed product
  • the formula (4) represents the relative content of the sn-2 fatty acid in the mixed product to the total fatty acid.
  • Y 1 and Y i are the contents of the respective fatty acids of the intermediate product and the selected oil, respectively, and Y 1 (sn-2) and Y i(sn-2) are the intermediate products and the respective fatty acids at the selected fats and oils, respectively.
  • Content, X i is the molar ratio of the selected oil to the intermediate product;
  • the fatty acid composition and distribution of triglycerides in the system after adding fats and oils to intermediate products can be obtained, and the inequality can be established according to the characteristics of fatty acid composition and distribution of human milk fat, and according to the grease quality formula in the system ( 5), using Matlab R2010a to obtain the maximum amount of oil added under the condition of human milk fat substitute;
  • M is the mass of the final product;
  • X 1 is the number of moles of the intermediate product;
  • M 1 is the molecular mass of the intermediate product, and
  • M i is the molecular mass of the selected oil;
  • the human milk substitute fat evaluation model is used to evaluate the similarity of the final product to the human milk fat in the fatty acid composition and distribution according to the step (4), and the evaluation model is:
  • G FA, G sn-2FA, and G PUFA are the similarities of human milk substitute fat in terms of fatty acid composition, relative content of sn-2 fatty acid, and polyunsaturated fatty acid composition, respectively;
  • E i(FA), E i(sn-2FA), E i(PUFA) are the fatty acid composition of human milk substitute, the relative content of sn-2 fatty acid or the composition of polyunsaturated fatty acid in the corresponding index of human milk fat. The similarity deducted from the outside;
  • C i (FA/sn-2FA/PUFA) is a floating coefficient which depends on the total fatty acid content of the human milk fat substitute, the relative content of the sn-2 fatty acid or the polyunsaturated fatty acid composition;
  • B i (FA/sn-2FA/PUFA) is the total fatty acid content, the relative content of sn-2 fatty acids or the content of polyunsaturated fatty acids in human milk substitute fat;
  • a i (FA/sn-2FA/PUFA) is the corresponding total fatty acid, sn-2 relative fatty acid content or polyunsaturated fatty acid composition of human milk fat; when B is higher than A, A selects the upper limit; when B is less than A , A selects the lower limit; if B is within the range of A, C is 0.
  • the invention uses the squid oil or its extract as raw material, and according to the difference in fatty acid composition and distribution of the same human milk fat, the human milk is prepared by the two-step method, that is, the enzymatic acid hydrolysis and the model-guided oil mixing method.
  • the enzymatic acidolysis mainly regulates the fatty acid composition of the salmon oil or its extract
  • the oil and fat mix mainly regulates the trace fatty acid composition of the enzymatic hydrolysate
  • the final product is evaluated by the human milk replacement lipid evaluation model, not only in a large amount.
  • Fatty acid composition and distribution have a high similarity with human milk fat, and also a large increase in the composition of trace fatty acids.
  • the salmon oil was used as the raw material, and the 1,3-position specific lipase Lipozyme RM IM was used as the catalyst.
  • the reaction temperature was 50 degrees
  • the enzyme amount was 10% by weight
  • the stirring rate was 500 rpm.
  • the ratio of free fatty acids in rapeseed oil rich in oleic acid and sunflower oil rich in linoleic acid is 1:3, the molar ratio of salmon oil to free fatty acid is 1:3, and the stirring rate is 600 rpm.
  • the lipase in the reactant is removed by centrifugation, and at the same time, the free fatty acid is removed by distillation to obtain an enzymatic hydrolyzed product.
  • the composition of the mixed fatty acids in different ratios used for enzymatic hydrolysis is shown in Table 2, and the fatty acid composition and distribution of the obtained product (intermediate product) are shown in Table 3.
  • Table 3.1 Composition and distribution of large amounts of fatty acids in enzymatic hydrolysates at a ratio of 3 mixed fatty acids
  • composition of the medium carbon chain fatty acid and the long carbon chain polyunsaturated fatty acid of human milk fat combined with the chemical composition characteristics of the obtained enzymatic hydrolyzed product, palm kernel oil rich in medium carbon chain fatty acid and algae rich in arachidonic acid are selected.
  • the microbial oil of oil and docosahexaenoic acid is added to the enzymatic hydrolysate, and the addition ratio is determined according to the chemical composition of human milk fat, and is optimized by the physical mixing model of the oil.
  • the grease blending model is as follows:
  • the fatty acid composition and distribution of the mixed triglyceride in the system can be calculated by the following formula:
  • Y 1 and Y i are the contents of the respective fatty acids of the intermediate product and the selected oil; respectively; Y 1 (sn-2) and Y i(sn-2) are the contents of the respective fatty acids in the intermediate product and the selected oil; X i is the molar ratio of the selected fat to the intermediate.
  • the palm kernel oil added to the enzymatic hydrolysate was determined by the fat addition model.
  • the ratio of algae oil and microbial oil was 1: (0.046-0.1314): (0.005-0.011): (0.0076-0.014); the fatty acid composition of the final product obtained And the scope of the distribution is shown in the following table:
  • G FA/sn-2FA/PUFA is the similarity of human milk substitute fat in human milk fat in terms of fatty acid composition, relative content of sn-2 fatty acid or polyunsaturated fatty acid composition;
  • E i (FA/sn-2FA/PUFA) is the similarity of the fatty acid composition, the relative content of sn-2 fatty acid or the polyunsaturated fatty acid composition of human milk instead of the corresponding content of human milk fat.
  • C i (FA/sn-2FA/PUFA) is a floating coefficient which depends on the total fatty acid content of the human milk fat substitute, the relative content of the sn-2 fatty acid or the polyunsaturated fatty acid composition;
  • B i (FA/sn-2FA/PUFA) is the total fatty acid content, the relative content of sn-2 fatty acids or the content of polyunsaturated fatty acids in human milk substitute fat;
  • a i (FA/sn-2FA/PUFA) is the corresponding total fatty acid, sn-2 relative fatty acid content or polyunsaturated fatty acid composition of human milk fat; when B is higher than A, A selects the upper limit; when B is less than A , A selects the lower limit; if B is within the range of A, C is 0.
  • the data in Table 5 indicates that the obtained product has a high similarity in fatty acid composition and sn-2 fatty acid composition with human milk fat, and the final product has a certain degree of improvement in PUFA composition compared with fish oil.
  • the 30-degree solid fat extract of cod oil was used as the raw material, and the 1,3-position specific lipase Lipozyme RM IM was used as the catalyst.
  • the reaction temperature was 60 degrees and the residence time was 1 h.
  • the selected source was used.
  • the ratio of free fatty acids in oleic acid-rich tea seed oil and linoleic acid-rich corn oil is 1:2, and the molar ratio of the fat residue of the salmon oil to the free fatty acid is 1:4, and the reaction is carried out by centrifugation.
  • the lipase in the reaction is simultaneously freed of fatty acids by distillation.
  • the composition and distribution of fatty acid fatty acids obtained by extracting squid oil at 30 degrees are shown in Table 6.
  • the composition of free fatty acids and mixed fatty acids derived from tea seed oil and corn oil is shown in Table 7, and the obtained enzymatic hydrolysate (intermediate product)
  • the fatty acid composition and distribution are shown in Table 8.
  • Table 7 Composition of fatty acids derived from tea seed oil, corn oil and mixed fatty acids of 1:2 mixture
  • the coconut oil added to the enzymatic hydrolyzed product was determined by the fat addition model.
  • the ratio of algae oil and microbial oil was 1: (0.1057-0.1415): (0.0053-0.0111): (0.008-0.0143); the final product obtained (fat mixed product)
  • the range of fatty acid composition and distribution is shown in Table 9 below:
  • the data in Table 10 shows that the obtained product has a high similarity in fatty acid composition and sn-2 fatty acid composition with human milk fat, and the final product has a certain degree of improvement in PUFA composition compared with fish oil.

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Abstract

一种结合酶法酸解及物理混合的人乳替代脂的制备方法，该方法主要包括两步，第一步为通过酸解调节鲶鱼油或其分提物的大量脂肪酸组成，第二步为通过物理混合调节酶解产物的微量脂肪酸组成。该方法所用原料鲶鱼油及其分提物来源广泛，价格低廉，自身含有较高的sn-2棕榈酸和较低的总棕榈酸含量，酸解反应中所用游离脂肪酸比例小，工艺中同时强调大量脂肪酸组成及分布以及包括中碳链及长碳链多不饱和脂肪酸的微量脂肪酸组成，所得产品同人乳脂肪具有极高的相似度，具有较大的市场应用前景。

Description

一种结合酶法酸解及物理混合的人乳替代脂的制备方法 技术领域
本发明涉及一种结合酶法酸解及物理混合的人乳替代脂的制备方法，属于油脂技术领域。
背景技术
脂肪在人乳中占3-5％，是新生儿主要的能量来源(>50％)，其中，甘油三酯占98％以上。人乳脂肪中含有大约200多种脂肪酸，包括中碳链脂肪酸，饱和脂肪酸，单不饱和脂肪酸，多不饱和脂肪酸，奇数碳链脂肪酸，支链脂肪酸，反式脂肪酸以及羟基脂肪酸等。在这些脂肪酸中，含量大于1％的脂肪酸有油酸(25-35％)、棕榈酸(20-30％)、亚油酸(10-20％)、硬脂酸(5-9％)、肉豆蔻酸(4-9％)、月桂酸(3-7％)以及棕榈油酸(1-3％)。人乳脂肪中甘油三酯的脂肪酸分布比较独特，60％以上的棕榈酸分布在甘油三酯的sn-2位，其他的不饱和脂肪酸主要分布在sn-1,3位。由于这种特殊的脂肪酸分布，人乳脂肪虽然含有200多种脂肪酸，但是其TAG的种类却远远小于随机分布的3200种。人乳脂肪中，TAG含量最多的是USU，如OPO和OPL等。这种结构的甘油三酯同婴幼儿对脂肪的消化、吸收和代谢有重要关系。婴幼儿摄取的脂肪大约有10～30％被舌脂肪酶和胃脂肪酶(对甘油三酯sn-3位有选择性的脂肪酶)水解成为sn-1,2-甘油二酯，大多数甘油三酯被胰脂肪酶(对甘油三酯sn-1,3有选择性的脂肪酶)在小肠中水解成为sn-2单甘酯。sn-2单甘脂可以同胆盐结合以初始形式被吸收，并在小肠上皮细胞中再次酯化为甘油三酯，最后转化为乳糜微粒进入淋巴循环，为机体组织提供能量。在此过程中，60～70％的sn-2位脂肪酸保留在原来的位置。因此，饱和脂肪酸位于甘油三酯的sn-2位将有利于婴幼儿对其吸收，同时避免由于游离饱和脂肪酸同体内钙镁离子的结合生成皂造成能量及钙离子的损失。此外，有人研究了OPO和POO两种同分异构体对于婴儿淋巴乳糜微粒的影响，由OPO形成的乳糜微粒的平均粒径要大于由OOP形成的乳糜微粒的平均粒径。这说明OPO的运输效率比OOP更高。因此，越来越多的婴幼儿奶粉企业除了关注奶粉中脂肪的脂肪组成外，更加关注脂肪结构。
人乳脂肪中的中碳链脂肪酸主要有己酸，辛酸及月桂酸，长碳链多不饱和脂肪酸主要为二十二碳六烯酸(DHA，Docosahexaenoic Acid)，花生四烯酸(AA，Arachidonic Acid)等。中碳链脂肪酸主要分布在人乳脂肪的sn-3位置，十二指肠前脂酶对在这个位置的中碳链脂肪酸有较高活力。水解的中碳链脂肪酸可以被门静脉吸收，为婴幼儿提供即时能量，而1,2位甘二酯通过增加甘油三酯的可溶性从而有利于其在十二指肠中的消化吸收。长碳链多不饱和脂 肪酸在人乳脂肪中含量较少，但是其对于婴幼儿的发育很重要，特别是DHA和AA。DHA和AA在人的视网膜和大脑高度集中，对人的视觉系统和中枢神经的发育具有重要作用。但是，对于一些婴儿来说，由于较低的脱氢酶活力，合成DHA和AA具有一定的困难。因此，基于中碳链脂肪酸以及长碳链多不饱和脂肪酸的特殊功能，在人乳替代脂中适当补充这些脂肪酸将有利于婴幼儿的健康发育。
目前文献报道的关于人乳替代脂的合成主要原料为棕榈硬脂和猪油。以棕榈硬脂为原料，所用的酸解脂肪酸用量大，同时后处理比较困难，造成较高的成本。猪油同人乳脂肪具有相似的脂肪酸组成及分布，但是由于猪油本身不适用于一些民族信仰的人，所以难以得到通用。因此，有必要找到一种在sn-2位有较高棕榈酸含量又具有较低总棕榈酸含量的油脂，并开发出制备脂肪组成和结构接近人乳的人乳替代脂的方法。
发明内容
本发明的目的是提供一种经济可行的以鲶鱼油为原料结合酶法酸解及物理混合的人乳替代脂的制备方法。
为解决上述技术问题，本发明提供了如下技术方案：一种结合酶法酸解及物理混合的人乳替代脂的制备方法，其包括：
(1)将鲶鱼油在50～60℃熔化，保持30～60min，并以1～5℃/min的降温速率降温至15～30℃，将鲶鱼油在此温度下保持5～48h后，采用过滤的方式除去液态油，得到在sn-2位富含棕榈酸的鲶鱼油固脂成分；
(2)以sn-1,3位特异性脂肪酶为催化剂，以富含油酸的植物油来源的游离脂肪酸同富含亚油酸的植物油来源的游离脂肪酸作为制备人乳替代脂产品的酰基供体，酸解所述鲶鱼油固脂成分，除去脂肪酶和游离脂肪酸，得到中间产品；
(3)根据中间产品同人乳脂肪在中碳链脂肪酸及长碳链多不饱和脂肪酸含量上的差异，在油脂物理混合模型的指导下，通过添加油脂调节中间产品的中碳链脂肪酸及长碳链多不饱和脂肪酸含量，从而进一步提高产品在脂肪酸组成及分布上同人乳脂肪的相似性；
(4)通过人乳替代脂评价模型评价最终产品在脂肪酸组成及分布上同人乳脂肪的相似度。
在本发明的一种实施方式中，步骤(2)所述富含油酸的植物油来源的游离脂肪酸同富含亚油酸来源的普通植物油的游离脂肪酸作为制备人乳替代脂产品的酰基供体，其质量比为1:1～4。
在本发明的一种实施方式中，步骤(2)所述富含油酸的植物油为茶叶籽油、橄榄油、菜 籽油等；所述富含亚油酸的植物油为玉米油、大豆油、葵花籽油等。
在本发明的一种实施方式中，步骤(2)所述催化剂为Lipozyme RM IM和/或Lipozyme TL IM。
在本发明的一种实施方式中，步骤(2)所述酸解，其反应温度为40℃～70℃。
在本发明的一种实施方式中，步骤(2)所述酸解为间歇反应，其鲶鱼油与游离脂肪酸的摩尔比为1：1～5，加酶量为3％～15％，反应时间为1h～5h，搅拌速率为300r/min～800r/min。
在本发明的一种实施方式中，步骤(2)所述酸解为连续反应，其鲶鱼油与游离脂肪酸的摩尔比为1：1～6，底物停留时间在0.5h～4h，反应温度为40℃～70℃。
在本发明的一种实施方式中，步骤(2)所述的除去脂肪酶的方式为离心分离或者过滤，出去脂肪酸的方式为蒸馏，蒸馏方式为分子蒸馏或减压蒸馏。
在本发明的一种实施方式中，步骤(3)根据酶解产物同人乳脂肪在中碳链脂肪酸及长碳链多不饱和脂肪酸含量上的差异，通过富含中碳链脂肪酸的棕榈仁油和椰子油、富含花生四烯酸的藻油及二十二碳六烯酸的微生物油脂调节中间产品的中碳链脂肪酸及长碳链多不饱和脂肪酸含量，从而进一步提高终产品在脂肪酸组成及分布上同人乳脂肪的相似性。
在本发明的一种实施方式中，所述油脂物理混合模型包括公式(1)～(5)：
Figure PCTCN2015096270-appb-000001
Figure PCTCN2015096270-appb-000002
Figure PCTCN2015096270-appb-000003
Figure PCTCN2015096270-appb-000004
其中，公式(1)表示混合产品的脂肪酸含量，公式(2)表示混合产品的sn-2脂肪酸含 量，公式(3)表示混合产品的sn-1,3脂肪酸含量，公式(4)表示混合产品中sn-2脂肪酸占总脂肪酸的相对含量，
式中，Y1和Yi分别为中间产品和所选择油脂的各脂肪酸的含量，Y1(sn-2)和Yi(sn-2)分别为中间产品和所选择油脂二位上各脂肪酸的含量，Xi为所选择的油脂同中间产物的摩尔比；
根据以上公式(1)～(4)可得到中间产品添加油脂后的体系中甘油三酯的脂肪酸组成及分布，根据人乳脂的脂肪酸组成及分布的特点建立不等式，同时根据体系中油脂质量公式(5)，采用Matlab R2010a得到满足人乳脂替代品条件下的最大油脂添加量；
Figure PCTCN2015096270-appb-000005
M为最终产品的质量；X1是中间产品的摩尔数；M1是中间产品的分子质，Mi是所选择油脂的分子质量；
在本发明的一种实施方式中，步骤(4)所述通过人乳替代脂评价模型评价最终产品在脂肪酸组成及分布上同人乳脂肪的相似度，评价模型为：
Figure PCTCN2015096270-appb-000006
Figure PCTCN2015096270-appb-000007
Figure PCTCN2015096270-appb-000008
其中，GFA、Gsn-2FA、GPUFA分别为人乳替代脂在脂肪酸组成、sn-2脂肪酸相对含量、多不饱和脂肪酸组成方面同人乳脂肪的相似度；
Ei(FA)、Ei(sn-2FA)、Ei(PUFA)是分别为人乳替代脂中脂肪酸组成、sn-2脂肪酸相对含量或多不饱和脂肪酸组成在人乳脂肪相应指标含量范围之外所被扣除的相似度；
Figure PCTCN2015096270-appb-000009
为人乳脂肪的脂肪酸、sn-2脂肪酸或多不饱和脂肪酸组成同其总含量的相对值；
Ci(FA/sn-2FA/PUFA)是浮动系数，其取决于人乳脂代品的总脂肪酸含量、sn-2脂肪酸相对含量或 多不饱和脂肪酸组成；
Bi(FA/sn-2FA/PUFA)是人乳替代脂中的总脂肪酸含量、sn-2脂肪酸相对含量或多不饱和脂肪酸含量；
Ai(FA/sn-2FA/PUFA)是相应的人乳脂肪的总脂肪酸、sn-2相对脂肪酸含量或多不饱和脂肪酸组成；当B高于A时，A选择上限；当B小于A时，A选择下限；如果B在A的范围之内，C为0。
本发明以鲶鱼油或其分提物为原料，根据其同人乳脂肪在脂肪酸组成及分布上的差异，首次采用两步法即酶法酸解和模型指导下的油脂混合的方法制备得到人乳替代脂产品，其中酶法酸解主要调节鲶鱼油或其分提物的大量脂肪酸组成，油脂混合主要调节酶解产物的微量脂肪酸组成，最终所得产品经过人乳替代脂评价模型评价，不仅在大量脂肪酸组成及分布上同人乳脂肪有较高的相似度，同时在微量脂肪酸组成上也有较大程度提高。
具体实施方式
为使本发明的上述目的、特征和优点能够更加明显易懂，下面结合具体实施方式对本发明的具体实施方式做详细的说明。
在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是本发明还可以采用其他不同于在此描述的其它方式来实施，本领域技术人员可以在不违背本发明内涵的情况下做类似推广，因此本发明不受下面公开的具体实施例的限制。
实施例1
鲶鱼油及典型人乳脂肪的脂肪酸组成及分布如表1所示：
表1.鲶鱼油及人乳脂肪的脂肪酸组成及分布
Figure PCTCN2015096270-appb-000010
Figure PCTCN2015096270-appb-000011
实施例2：
在间歇反应器中，以鲶鱼油为原料，以1,3位特异性脂肪酶Lipozyme RM IM为催化剂，反应温度为50度，加酶量为10wt％，搅拌速率为500转/min，选择的来源于富含油酸的菜籽油及富含亚油酸的葵花籽油的游离脂肪酸质量比例为1:3，鲶鱼油与游离脂肪酸的摩尔比为1:3，搅拌速率为600转/min，反应后通过离心除去反应物中的脂肪酶，同时通过蒸馏除去游离脂肪酸，得到酶解产物。酶解所用不同比例混合脂肪酸的组成如表2所示，所得产物(中间产品)的脂肪酸组成及分布如表3所示。
表2.源于菜籽油、葵花籽油的脂肪酸及1：3混合物的脂肪酸组成
FA种类 RSO SFO 1:3
C12:0 0.90 1.30 1.20
C14:0 1.00 1.70 1.53
C16:0 6.70 6.80 6.78
C18:0 2.70 5.20 4.58
C18:1 58.10 25.40 33.58
C18:2 22.50 59.00 49.88
C18:3 7.80 0.60 2.40
表3.1：3混合脂肪酸比例下酶解产物的大量脂肪酸组成及分布
  FA sn-2FA ％sn-2 sn-1,3
C12:0 0.6 0.4 22.2 0.7
C14:0 3.8 3.0 26.3 4.2
C16:0 23.8 48.1 67.4 11.7
C18:0 7.8 5.3 22.6 9.1
C18:1 40.5 33.1 27.2 44.2
C18:2 21.2 9.0 14.2 27.3
C18:3 0.5 0.3 20.0 0.6
根据人乳脂肪的中碳链脂肪酸及长碳链多不饱和脂肪酸的组成，结合所得酶解产物的化学组成特征，选择富含中碳链脂肪酸的棕榈仁油，富含花生四烯酸的藻油及二十二碳六烯酸的微生物油脂添加至酶解产物中，添加比例根据人乳脂肪的化学组成，由油脂物理混合模型优化确定。油脂混合模型如下所示：
酶解产物添加油脂后，体系中混和甘三酯的脂肪酸组成及分布可由以下公式计算得到：
Figure PCTCN2015096270-appb-000012
Figure PCTCN2015096270-appb-000013
Figure PCTCN2015096270-appb-000014
Figure PCTCN2015096270-appb-000015
Y1和Yi分别为中间产品和所选择油脂的各脂肪酸的含量；Y1(sn-2)和Yi(sn-2)分别为中间产品和所选择油脂二位上各脂肪酸的含量；Xi为所选择的油脂同中间产物的摩尔比。根据以上公式可得到添加油脂后的体系中甘油三酯的脂肪酸组成及分布。根据人乳脂的脂肪酸组成及分布的特点建立不等式，同时根据体系中油脂重量公式(5)，采用Matlab R2010a(MathWorks,Natick,Massachusetts)得到满足人乳脂替代品条件下的最大油脂添加量。
Figure PCTCN2015096270-appb-000016
M为最终产品的重量；X1是中间产品的摩尔数；M1是中间产品的分子质，Mi是所选择油脂的分子质量。
由油脂添加模型确定添加入酶解产物的棕榈仁油，藻油及微生物油脂的比例为：1：(0.046-0.1314)：(0.005-0.011)：(0.0076-0.014)；所得最终产品的脂肪酸组成及分布的范围如下表所示：
表4.最终产品的脂肪酸组成及分布范围
Fattyacid total sn-2
C8:0 0.2-0.5  
C10:0 0.2-0.5 0.0-0.1
C12:0 3.0-6.8 2.2-5.2
C14:0 4.3-5.1 3.6-4.5
C16:0 21.7-23.0 42.8-46.2
C18:0 7.0-7.5 4.8-5.2
C18:1n-9 36.6-39.1 31.7-33.4
C18:2n-6 16.9-18.3 8.6-9.7
C18:3n-3 0.5-0.6 0.3-0.7
C20:0 0.0-0.1 0.0-0.1
C20:3n-6 0.0-0.1 0.1-0.7
C20:4n-6 0.4-0.6 0.6-3.3
C22:0 0.0-0.1 0.0-0.1
C22:5n-3 0.0-0.1 0-0.1
C22:6n-3 0.2-0.4 0.2-0.5
将表4中的数据带入人乳替代脂的评价模型得到酶解产物的脂肪酸组成及分布得分，模型如下所示：
Figure PCTCN2015096270-appb-000017
Figure PCTCN2015096270-appb-000018
Figure PCTCN2015096270-appb-000019
其中，GFA/sn-2FA/PUFA分别为人乳替代脂在脂肪酸组成、sn-2脂肪酸相对含量或多不饱和脂肪酸组成方面同人乳脂肪的相似度；
Ei(FA/sn-2FA/PUFA)是分别为人乳替代脂中脂肪酸组成、sn-2脂肪酸相对含量或多不饱和脂肪酸组成在人乳脂肪相应指标含量范围之外所被扣除的相似度；
Figure PCTCN2015096270-appb-000020
为人乳脂肪的脂肪酸、sn-2脂肪酸或多不饱和脂肪酸组成同其总含量的相对值；
Ci(FA/sn-2FA/PUFA)是浮动系数，其取决于人乳脂代品的总脂肪酸含量、sn-2脂肪酸相对含量或多不饱和脂肪酸组成；
Bi(FA/sn-2FA/PUFA)是人乳替代脂中的总脂肪酸含量、sn-2脂肪酸相对含量或多不饱和脂肪酸含 量；
Ai(FA/sn-2FA/PUFA)是相应的人乳脂肪的总脂肪酸、sn-2相对脂肪酸含量或多不饱和脂肪酸组成；当B高于A时，A选择上限；当B小于A时，A选择下限；如果B在A的范围之内，C为0。
表5 模型评价得分范围
得分种类 鱼油 最终产品
GFA 86.5 96.2-97.6
Gsn-2FA 83.3 94.9-97.0
GPUFA 45.8 55.7-61.5
表5中的数据表明所得产品在脂肪酸组成及sn-2脂肪酸组成同人乳脂肪具有较高的相似性，同时，最终产品在PUFA组成上同鱼油相比，也有一定程度的提高。
实施例3：
在填充床连续反应器中，以鲶鱼油30度固脂分提物为原料，以1,3位特异性脂肪酶Lipozyme RM IM为催化剂，反应温度为60度，停留时间为1h，选择的来源于富含油酸的茶叶籽油及富含亚油酸的玉米油的游离脂肪酸比例为1:2，鲶鱼油固脂分提物与游离脂肪酸的摩尔比为1:4，反应后通过离心除去反应物中的脂肪酶，同时通过蒸馏除去游离脂肪酸。鲶鱼油在30度下分提所得固脂脂肪酸组成及分布如表6，源于茶叶籽油及玉米油的游离脂肪酸、混合脂肪酸的组成如表7所示，所得酶解产物(中间产品)的脂肪酸组成及分布如表8所示。
表6 鲶鱼油30度下分提固脂的脂肪酸组成及分布
Figure PCTCN2015096270-appb-000021
Figure PCTCN2015096270-appb-000022
表7 源于茶叶籽油、玉米油的脂肪酸及1：2混合的混合脂肪酸的组成
FA种类 茶叶籽油 玉米油 1:2
C16:0 14.72 12.2 13.04
C18:0 3.68 1.6 2.29
C18:1 58.31 26.51 37.11
C18:2 19.9 56.51 44.31
C18:3 0.97 0.32 0.54
表8 酶解产物的大量脂肪酸组成及分布
FA种类 total sn-2 ％sn-2 sn-1,3
C12:0 0.11 0.2 60.6 0.1
C14:0 2.78 3.9 46.8 2.2
C16:0 27.5 58.5 70.9 12.0
C18:0 8.13 4.22 17.3 10.1
C18:1 38.6 19.1 16.5 48.4
C18:2 18.5 12.3 22.2 21.6
C18:3 0.43 0.3 23.3 0.5
由油脂添加模型确定添加入酶解产物的椰子油，藻油及微生物油脂的比例为：1：(0.1057-0.1415)：(0.0053-0.0111)：(0.008-0.0143)；所得最终产品(油脂混合产物)的脂肪酸组成及分布的范围如下表9所示：
表9 最终产品的脂肪酸组成及分布范围
FA种类 total sn-2
C8:0 0.4-0.5  
C10:0 0.5-0.6 0.0-0.1
C12:0 5.4-6.8 4.2-5.3
C14:0 4.0-4.3 5.1-5.4
C16:0 24.7-25.4 51.4-53.5
C18:0 7.2-7.4 3.8-4.1
C18:1n-9 34.4-35.5 19.6-20.4
C18:2n-6 16.2-16.8 11.4-12.4
C18:3n-3 0.3-0.4 0.3-0.7
C20:0 0.0-0.1 0.0-0.1
C20:3n-6 0.0-0.1 0.1-0.7
C20:4n-6 0.4-0.6 0.6-3.3
C22:0 0.0-0.1 0.0-0.1
C22:5n-3 00-0.1 0.0-0.1
C22:6n-3 0.2-0.4 0.2-0.5
将表9中的数据带入人乳替代脂的评价模型得到酶解产物的脂肪酸组成及分布得分如下表10所示：
表10 模型评价得分
得分种类 鱼油 最终产品
GFA 86.5 97.2-97.8
Gsn-2FA 83.3 96.7-97.2
GPUFA 45.8 54.3-60.3
表10数据表明：所得产品在脂肪酸组成及sn-2脂肪酸组成同人乳脂肪具有较高的相似性，同时，最终产品在PUFA组成上同鱼油相比，也有一定程度的提高。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准

Claims (9)

  1. 一种结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，包括：
    (1)将鲶鱼油在50～60℃熔化，保持30～60min，并以1～5℃/min的降温速率降温至15～30℃，将鲶鱼油在此温度下保持5～48h后，采用过滤的方式除去液态油，得到在sn-2位富含棕榈酸的鲶鱼油固脂成分；
    (2)以sn-1,3位特异性脂肪酶为催化剂，以富含油酸的植物油来源的游离脂肪酸同富含亚油酸的植物油来源的游离脂肪酸作为制备人乳替代脂的酰基供体，酸解所述鲶鱼油固脂成分，除去脂肪酶和游离脂肪酸，得到中间产品；
    (3)根据中间产品同人乳脂肪在中碳链脂肪酸及长碳链多不饱和脂肪酸含量上的差异，在油脂物理混合模型的指导下，通过添加油脂调节中间产品的中碳链脂肪酸及长碳链多不饱和脂肪酸含量，从而进一步提高产品在脂肪酸组成及分布上同人乳脂肪的相似性；
    (4)通过人乳替代脂评价模型评价最终产品在脂肪酸组成及分布上同人乳脂肪的相似度。
  2. 根据权利要求1所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述富含油酸的植物油来源的脂肪酸同富含亚油酸来源的普通植物油脂肪酸作为制备人乳替代脂的酰基供体，其质量比为1:1～5。
  3. 根据权利要求1所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述催化剂为对甘油三酯的1,位和3位具有选择性的脂肪酶。
  4. 根据权利要求1所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述酸解，其反应温度为40℃～70℃。
  5. 根据权利要求1或4所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述酸解为间歇反应，其鲶鱼油与游离脂肪酸的摩尔比为1：1～5，加酶量为3％～15％，反应时间为1h～5h，搅拌速率为300r/min～800r/min。
  6. 根据权利要求1或4所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述酸解为连续反应，其鲶鱼油与游离脂肪酸的摩尔比为1：1～6，底物停留时间在0.5h～4h。
  7. 根据权利要求1所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述油脂混合是根据酶解产物同人乳脂肪在中碳链脂肪酸及长碳链多不饱和脂肪酸含量上的差异决定的，包括富含中碳链脂肪酸棕榈仁油和椰子油、富含花生四烯酸的藻油及二十二碳六烯酸的微生物油脂。
  8. 根据权利要求1或7所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述通过油脂物理混合模型指导下的油脂混合，油脂物理混合模型如下所示：
    Figure PCTCN2015096270-appb-100001
    Figure PCTCN2015096270-appb-100002
    Figure PCTCN2015096270-appb-100003
    Figure PCTCN2015096270-appb-100004
    其中，Y1和Yi分别为中间产品和所选择油脂的各脂肪酸的含量，Y1(sn-2)和Yi(sn-2)分别为中间产品和所选择油脂二位上各脂肪酸的含量，Xi为所选择的油脂同中间产物的摩尔比；
    根据以上公式可得到添加油脂后的体系中甘油三酯的脂肪酸组成及分布，根据人乳脂的脂肪酸组成及分布的特点建立不等式，同时根据体系中油脂重量公式(5)，采用Matlab R2010a得到满足人乳脂替代品条件下的最大油脂添加量；
    Figure PCTCN2015096270-appb-100005
    M为最终产品的重量；X1是中间产品的摩尔数；M1是中间产品的分子质，Mi是所选择油脂的分子质量；
  9. 根据权利要求1或7所述的结合酶法酸解及物理混合的人乳替代脂的制备方法，其特征在于，所述通过人乳替代脂评价模型评价最终产品在脂肪酸组成及分布上同人乳脂肪的相似度，评价模型为：
    Figure PCTCN2015096270-appb-100006
    Figure PCTCN2015096270-appb-100007
    Figure PCTCN2015096270-appb-100008
    其中，GFA/sn-2FA/PUFA分别为人乳替代脂在脂肪酸组成、sn-2脂肪酸相对含量或多不饱和脂肪酸组成方面同人乳脂肪的相似度；
    Ei(FA/sn-2FA/PUFA)是分别为人乳替代脂中脂肪酸组成、sn-2脂肪酸相对含量或多不饱和脂肪酸组成在人乳脂肪相应指标含量范围之外所被扣除的相似度；
    Figure PCTCN2015096270-appb-100009
    为人乳脂肪的脂肪酸、sn-2脂肪酸或多不饱和脂肪酸组成同其总含量的相对值；
    Ci(FA/sn-2FA/PUFA)是浮动系数，其取决于人乳脂代品的总脂肪酸含量、sn-2脂肪酸相对含量或多不饱和脂肪酸组成；
    Bi(FA/sn-2FA/PUFA)是人乳替代脂中的总脂肪酸含量、sn-2脂肪酸相对含量或多不饱和脂肪酸含量；
    Ai(FA/sn-2FA/PUFA)是相应的人乳脂肪的总脂肪酸、sn-2相对脂肪酸含量或多不饱和脂肪酸组成；当B高于A时，A选择上限；当B小于A时，A选择下限；如果B在A的范围之内，C为0。
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