Effect of enzymatic interesterification on triacylalycerols composition and their physical characteristics of palm stearin- based plastic fats
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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.
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