| 牟 英,杨宏黎,杨天奎，等.Lipozyme TL IM催化制备零反式脂肪酸人造奶油基料油的研究[J].中国油脂,2014,39(8):.[MU Ying,YANG Hongli,YANG Tiankui，etc.Preparation of trans-free fatty acid margarine base oil catalyzed by Lipozyme TL IM[J].China Oils and Fats,2014,39(8):.] |
| Lipozyme TL IM催化制备零反式脂肪酸人造奶油基料油的研究 |
| Preparation of trans-free fatty acid margarine base oil catalyzed by Lipozyme TL IM |
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| DOI： |
| 中文关键词: 酶催化 零反式脂肪酸 人造奶油 Lipozyme TL IM 棕榈硬脂 |
| 英文关键词:enzyme-catalysis trans-free fatty acid margarine Lipozyme TL IM palm stearin |
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| 中文摘要: |
| 以棕榈硬脂和大豆油为原料，通过Lipozyme TL IM催化酯交换法制备零反式脂肪酸人造奶油基料油。对酯交换产物的甘三酯组成、固体脂肪含量、结晶速度进行了分析，结果发现酯交换产物甘三酯组成发生了较大变化、固体脂肪含量降低、结晶速度明显提高，X-射线衍射分析表明酯交换产物为β′ 晶型，差示扫描量热分析表明酯交换产物具有较宽的塑性范围，适合用于制备人造奶油。 |
| 英文摘要: |
| The trans-free fatty acid margarine base oil was prepared by the transesterification of palm stearin and soybean oil with Lipozyme TL IM as catalyst, and the triacylglyceride composition，solid fat content and crystallization rate of the transesterification product were analyzed.The results indicated that the triacylglyceride composition of the transesterification product changed significantly, the solid fat content decreased and the crystallization rate increased markedly. The transesterification product contained most β′ crystal by X-ray diffraction analysis and had a wide plastic range by differential scanning calorimetry analysis,which was suitable for preparing margarine. |
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