IP Library › Granted Patent US 10,093,881
Granted Patent B2
US 10,093,881 · App. 15/269,288 · Granted Oct 9, 2018

Method for vegetable oil deacidification by enzymatic amidation

Inventors: Xingguo Wang (Wuxi, CN); Xiaosan Wang (Wuxi, CN); Qingzhe Jin (Wuxi, CN); Jiyuan Lu (Wuxi, CN)
Assignee: Jiangnan University
C11B3/003C11B3/02C11C3/00C11C3/003C12P7/6445C12P13/02
View Patent ↗
Loading inventors, assignments & file history…
Monitor This Case
Get email alerts when status or documents change.
Order Certified Copies
Most orders are placed with the USPTO same day — all within 24 business hours.
Order via The Patent Place →
Pre-filled with this patent's details
Quick Facts
Patent No.
US 10,093,881
App. No.
15/269,288
Granted
Oct 9, 2018
Kind
B2
Abstract

The present invention provides a method for vegetable oil deacidification by enzymatic amidation, which relates to the field of oil refining technology. The present invention is carried out through mixing high acid value vegetable oil with ethanolamine at a certain molar ratio in a solvent or solvent-free system, adding with a certain amount of lipase, and reacting at certain temperature for a period of time. The monoethanolamine has been used as an acyl donor for the first time to react with free fatty acid, which avoids the increasing amount of by-products and great loss of neutral oil in reaction that involved with triglycerides. The method of the present invention has the advantages of high selectivity, high catalytic efficiency, and environment friendly in the reaction. From enzymes recycling, it greatly reduces costs, which shows tremendous potential in the application.

Claims (8)

1. A method for vegetable oil deacidification by enzymatic amidation, wherein said method comprises mixing high acid value vegetable oil with monoethanolamine at a certain molar ratio in a solvent or solvent-free system, adding with a certain amount of lipase, and reacting at a certain condition; wherein said molar ratio of free fatty acids of said vegetable oil to said monoethanolamine is 1: (1 to 3); wherein the quality of said lipase is 1 to ≃10% of total quality of said vegetable oil and said monoethanolamine; and wherein said condition is at 50 to ≃100° C. for 1 to ≃35 h.

2. The method of claim 1 , wherein said solvent system comprises one or more compounds selected from a group consisting of hexane, petroleum ether, ethyl acetate, diethyl ether, acetonein and a combination thereof.

3. The method of claim 2 , the high acid value vegetable oil and organic solvent is at a ratio of 1: (0.5 to −5) (g/mL).

4. The method of claim 1 , wherein said system is solvent-free system, and the reaction is under −0.075 to ≃0.1 Mpa.

5. The method of claim 1 , wherein said lipase comprises one or more from a group consisting of Lipozyme RM IM immobilized enzyme, Lipozyme 435 immobilized enzyme, Lipozyme TL IM immobilized enzyme, Novozym 435 immobilized enzyme, and a combination thereof.

6. The method of claim 2 , wherein said lipase comprises one or more from a group consisting of Lipozyme RM IM immobilized enzyme, Lipozyme 435 immobilized enzyme, Lipozyme TL IM immobilized enzyme, Novozym 435 immobilized enzyme, and a combination thereof.

7. The method of claim 3 , wherein said lipase comprises one or more from a group consisting of Lipozyme RM IM immobilized enzyme, Lipozyme 435 immobilized enzyme, Lipozyme TL IM immobilized enzyme, Novozym 435 immobilized enzyme, and a combination thereof.

8. The method of claim 4 , wherein said lipase comprises one or more from a group consisting of Lipozyme RM IM immobilized enzyme, Lipozyme 435 immobilized enzyme, Lipozyme TL IM immobilized enzyme, Novozym 435 immobilized enzyme, and a combination thereof.

Assignments (1)
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Sep 19, 2016
From: WANG, XIAOSAN; LU, JIYUAN; JIN, QINGZHE; WANG, XINGGUO
To: JIANGNAN UNIVERSITY
Reel/Frame 039782/0037 →
Priority Claims (1)
CN 2015 1 0916172 · Dec 8, 2015 · national
Continuity (1)
Related Publication 20170158983A1 · Jun 8, 2017