Effect of enzymatic interesterification on triacylalycerols composition and their physical characteristics of palm stearin- based plastic fats
-
摘要: 利用脂肪酶Lipozyme TLIM催化棕榈硬脂(PS)与大豆油(SO)(PS∶SO分别为9∶1,8∶2,7∶3,6∶4,5∶5,wt%)酯交换反应,研究酯交换反应前后混合油脂体系中甘三酯组成的变化及其与油脂物理性能的关系。结果发现,酯交换后油脂中PPP、LLL、POP、PPL、PLL、PLO六种甘三酯含量发生明显变化,其中PPP、LLL含量下降,PPL、PLL、PLO含量增加,而POP除9∶1外,其含量均下降;SSS(S代表饱和脂肪酸)和UUU(U代表饱和脂肪酸)型甘三酯含量下降,而SUU和SUS含量增大,导致油脂熔点和固体脂肪含量(SFC)均不同程度下降,从而可制备不同SFC要求的塑性脂肪。PS∶SO为7∶3、6∶4、5∶5时,酯交换后油脂β’晶型增多,可为人造奶油、速冻专用油脂等塑性脂肪提供理想晶型。Abstract: The interesterification of palm stearin( PS) and soybean oil( SO) with different mass ratios( PS∶ SO 9 ∶ 1,8∶ 2,7∶ 3,6∶ 4,5∶ 5,wt%) was catalyzed by immobilized lipase Lipozyme TL IM,and the triacylalycerols composition and their physical characteristics of corresponding fats before and after interesterification were investigated. The results showed that there is an obvious change in the triacylglycerol content of PPP,LLL,POP,PPL,PLL and PLO.The content of PPP and LLL decreased,while the content of PPL,PLL and PLO increased. For POP,its content decreased except in the case of mass ratio of 9 ∶ 1. The melting point and solid fat content( SFC) of interesterified fats decreased to a certain extent because of the declines of SSS and UUU content and the increases of SUU and SUS content,which enables these fats to be applied in producing plastic fats with different SFC requirements.When PS∶ SO were 7∶ 3,6∶ 4,5 ∶ 5,the fat content with β ' crystal increased after interesterification,which could offer ideal crystal for preparation of plastic fats,such as margarine and special fat for quick- frozen food.
-
[1] De Man J M.Functionality of palm oil in foods[J].Journal of Food Lipids,1998,5(2):159-170.
[2] Mamat H,Aini I N,Said M,et al.Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures[J].Food Chemistry,2005,91(4):731-736.
[3] Jennings B H,Akoh C C.Trans-free plastic shortenings prepared with palm stearin and rice bran oil structured lipid[J].Journal of the American Oil Chemists’Society,2010,87(4):411-417.
[4] Costales-Rodriguez R,Gibon V,Verhe R,et al.Chemical and enzymatic interesterification of a blend of palm stearin:soybean oil for low trans-margarine formulation[J].Journal of the American Oil Chemists’Society,2009,86(7):681-697.
[5] Zhao S Q,Hu J N,Zhu X M,et al.Characteristics and feasibility of trans-free plastic fats through lipozyme TL IMcatalyzed interesterification of palm stearin and akebia trifoliata variety australis seed oil[J].Journal of Agricultural and Food Chemistry,2014,62(14):3293-3300.
[6] 翼聪伟,陆健,孟宗,等.猪油与棕榈硬脂酶法酯交换制备零反式脂肪酸起酥油的研究[J].中国油脂,2011,36(12):20-24. [7] 王炎.酶促酯交换制备速冻食品专用油脂的研究[D].广州:华南理工大学,2013. [8] Hernández-Martín E,Otero C.Different enzyme requirements for the synthesis of biodiesel:Novozym 435 and Lipozyme TL IM[J].Bioresour Technol,2008,99(2):277-286.
[9] Reyes-Duarte D,Lopez-Cortes N,Torres P,et al.Synthesis and properties of ascorbyl esters catalyzed by lipozyme TL IM using triglycerides as acyl donors[J].Journal of the American Oil Chemists’Society,2010,88(1):57-64.
[10] 谢贺.棕榈基人造奶油结晶行为与宏观物理性质的研究[D].广州:华南理工大学,2012. [11] Dos Santos M T,Gerbaud V,Le Roux G A C.Solid fat content of vegetable oils and simulation of interesterification reaction:predictions from thermodynamic approach[J].Journal of Food Engineering,2014,126:198-205.
[12] 崔秀秀,王炎,赵亚丽,等.基于酶促酯交换的速冻专用油脂制备及应用研究[J].现代食品科技,2014,30(10):187-193. [13] Masuchi M H,Gandra K M,Marangoni A L,et al.Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil[J].Journal of the American Oil Chemists’Society,2014,91(5):859-866.
[14] Sato K,Bayes-Garcia L,Calvet T,et al.External factors affecting polymorphic crystallization of lipids[J].European Journal of Lipid Science and Technology,2013,115(11):1224-1238.
计量
- 文章访问数: 157
- HTML全文浏览量: 13
- PDF下载量: 143
下载:
