| 张 阳,杨 博,王永华.富含中长链甘三酯起酥油基料油的理化性质研究[J].中国油脂,2014,39(6):.[ZHANG Yang,YANG Bo,WANG Yonghua.Physicochemical properties of shortening base oil rich in medium-and long-chain triacylglycerols[J].China Oils and Fats,2014,39(6):.] |
| 富含中长链甘三酯起酥油基料油的理化性质研究 |
| Physicochemical properties of shortening base oil rich in medium-and long-chain triacylglycerols |
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| DOI： |
| 中文关键词: 中长链甘三酯 棕榈硬脂 起酥油 固体脂肪含量 晶型 量热曲线 |
| 英文关键词:medium-and long-chain triacylglycerols palm stearin shortening solid fat content crystal form calorimetry curve |
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| 中文摘要: |
| 将棕榈硬脂（PS）和中长碳链甘三酯（MLCT）以6种不同体积比（2∶8、3∶7、4∶6、5∶5、6∶4、7∶3）混合来制备低热量、零反式脂肪酸的营养功能性起酥油基料油,并对6种起酥油基料油的理化性质进行研究。结果表明：6种起酥油基料油中不含反式脂肪酸，亚油酸含量在18％～36％；随着PS含量增加，起酥油基料油的固体脂肪含量增加，含有30%PS的起酥油基料油的固体脂肪含量符合理想蛋糕用起酥油要求；随着PS含量的增加，起酥油基料油的β′晶型含量增加；起酥油基料油吸热熔化的过程中存在β晶型向β′晶型转变的过程，其量热曲线与脂肪酸组成和甘三酯组成密切相关。 |
| 英文摘要: |
| The?nutritional?and?functional?shortening?base?oils?with?low?calorie,?zero-trans?fatty?acid?were?prepared?by?palm?stearin(PS)?and?medium-?and?long-chain?triacylglycerols(MLCT)?blended?with?different?volume?ratios?(2∶8,?3∶7,?4∶6,?5∶5,?6∶4,?7∶3),and?the?physicochemical?properties?of?the?six?kinds?of?shortening?base?oils?were?studied.?The?results?showed?that?there?were?no?trans?fatty?acid?detected?in?the?shortening?base?oils,?and?the?linoleic?acid?contents?were?18%-36%;the?solid?fat?content?(SFC)?of?the?shortening?base?oil?increased?with?PS?content?increasing,?and?the?solid?fat?content?of?the?shortening?base?oil?with?30%?of?PS?met?the?requirement?of?ideal?cake?shortening;the?content?of?β′?crystal?in?the?shortening?base?oil?increased?with?PS?content?increasing;?the?β?crystal?converted?to?β′?crystal?when?the?shortening?base?oil?was?endothermic?melted,?and?the?calorimetry?curve?was?closely?related?to?the?compositions?of?fatty?acids?and?triglycerides. |
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