Abstract: An immobilized enzyme Pickering emulsion reaction system and application thereof are provided, comprising immobilized enzymes with a mesoporous nanomaterial carrier, an oil phase and an aqueous phase for forming an emulsion, wherein the emulsion has a particle diameter of 10-80 ?m, which uses a reaction raw material as the oil phase, uses a butler solution as the aqueous phase, and uses the immobilized enzymes with the mesoporous nanomaterial carrier as both the catalyst and the emulsifier. Compared with conventional emulsions with additional organic reagents or emulsifiers, catalytic activity and stability the Pickering emulsion enzymatic reaction system of the present invention have been significantly improved. Products are easy to separate and purify, easy to reuse, and easy to scale up. The present invention has wider application scope, which is more conducive to environmental protection.

Abstract: A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding a raw material: adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:4, a molecular sieve amount is 50 g/L; heating to 50-60° C. and stirring for 30-60 min, for obtaining a pre-mixture; 2) providing non-aqueous enzymatic transesterification: adding 5-20 g/L lipase into the pre-mixture, adding 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 50-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) post-treating: after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil. The functional edible oil rich in two nutritional active components is obtained by the one-step method. Products of the present invention do not need separation and purification, and operation is simple.

Abstract: A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding a raw material: adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:4, a molecular sieve amount is 50 g/L; heating to 50-60° C. and stirring for 30-60 min, for obtaining a pre-mixture; 2) providing non-aqueous enzymatic transesterification: adding 5-20 g/L lipase into the pre-mixture, adding 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 50-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) post-treating: after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil. The functional edible oil rich in two nutritional active components is obtained by the one-step method. Products of the present invention do not need separation and purification, and operation is simple.

Abstract: A method for preparing functional edible oil rich in phytosterol esters and diglycerides includes steps of: 1) adding phytosterol, triglyceride and a molecular sieve into a reactor, wherein a ratio of the phytosterol and the triglyceride is 1:2-1:6, a molecular sieve amount is 50 g/L; heating to 45-60° C., stirring and ultrasonically treating for 30-60 min; 2) adding 5-20g/L lipase, 100-200 ppm antioxidant, stirring and reacting for 8-12 h with a temperature of 45-60° C. and an atmospheric pressure, stopping heating and naturally cooling to a room temperature; and 3) after reaction, removing the lipase and the molecular sieve by centrifugation, for obtaining the functional edible oil rich in the phytosterol esters and the diglycerides. Products of the present invention do not need separation and purification, and operation is simple.