| 丁赛燕1,2，王小三1，常桂芳3，孙秀兰1,2.酶法制备非棕榈油基起酥油基料油工艺研究[J].中国油脂,2026,51(6):.[DING Saiyan1,2, WANG Xiaosan1, CHANG Guifang3, SUN Xiulan1,2.Enzymatic preparation process of non-palm oil-based shortening base oil[J].China Oils and Fats,2026,51(6):.] |
| 酶法制备非棕榈油基起酥油基料油工艺研究 |
| Enzymatic preparation process of non-palm oil-based shortening base oil |
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投稿时间：2025-12-09 修订日期：2026-04-03 录用日期：2026-02-04
出版日期：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250518 |
| 中文关键词: 起酥油 酯交换 酶法 高油酸菜籽油 |
| 英文关键词:shortening interesterification enzymatic method high-oleic rapeseed oil |
| 基金项目:国家重点研发计划项目（2022YFF1100705） |
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| Author Name | Affiliation | | DING Saiyan1,2, WANG Xiaosan1, CHANG Guifang3, SUN Xiulan1,2 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Key Laboratory of
Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Wuxi
214122, Jiangsu, China
3.Shanghai Hiron Foods Technology Co., Ltd., Shanghai 201404, China |
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| 中文摘要: |
| 旨在以非棕榈油基油脂为原料，开发一种兼具高安全性和高营养价值的新型起酥油基料油，采用脂肪酶催化高油酸菜籽油与全氢化葵花籽油合成起酥油基料油。首先，对酶法酯交换和化学法酯交换产物的污染物（缩水甘油酯和二烷基酮）水平、甘油三酯组成、固体脂肪含量、热性质和微观结构进行对比。然后，对脂肪酶进行了筛选，并采用单因素实验和响应面实验对酶法酯交换制备非棕榈油基起酥油基料油的工艺条件进行优化。最后，以最佳条件下得到的基料油制备起酥油，并与市售起酥油进行对比。结果表明：酶法酯交换产物的缩水甘油酯含量、甘油三酯组成、固体脂肪含量、热性质及微观结构与化学法酯交换产物相似，且制备的起酥油基料油未检出二烷基酮；酶法酯交换制备非棕榈油基起酥油基料油的最佳工艺条件为采用国产脂肪酶Lipozyme TL IM、反应温度65 ℃、反应时间2 h、酶添加量6%（以油脂总质量计）、高油酸菜籽油占比65%（以油脂总质量计），在此条件下其固体脂肪含量（20 ℃）为22.48%，且以其为基料油制备的起酥油产品与市售起酥油产品具有相似的滑动熔点、硬度、结晶特性、热力学行为和微观结构，并且具有塑性特性。综上，采用酶法制备的非棕榈油基起酥油基料油不含二烷基酮，且可得到具有良好理化特性的起酥油。 |
| 英文摘要: |
| In order to develop a novel shortening base oil with both high safety and nutritional value using non-palm oil-based oils as raw materials, lipase was employed to catalyze the synthesis of the shortening base oil from high-oleic rapeseed oil and fully hydrogenated sunflower seed oil. First, the levels of contaminants (glycidyl esters and dialkyl ketones), triacylglycerol composition, solid fat content, thermal properties, and microstructure of enzymatic and chemical interesterification products were compared. Subsequently, the lipases were screened, and the process conditions for the enzymatic preparation of the non-palm oil-based shortening base oil were optimized using single-factor experiments and response surface methodology. Finally, shortening was formulated using the base oil obtained under optimal conditions and compared with commercial shortening products. The results indicated that the glycidyl esters content, triacylglycerol composition, solid fat content, thermal properties, and microstructure of the enzymatic interesterification products were similar to those of the chemical interesterification products, and no dialkyl ketones were detected in the enzymatically prepared base oil. The optimal conditions for the enzymatic preparation of the non-palm oil-based shortening base oil were determined as follows: using domestic Lipozyme TL IM, reaction temperature 65 ℃, reaction time 2 h, enzyme dosage 6%(base on total oil mass), and high-oleic rapeseed oil proportion 65%(base on total oil mass). Under these conditions, the solid fat content (at 20 ℃) of the base oil was 22.48%. Compared to commercial products, the shortening formulated from this base oil exhibited a similar slip melting point, hardness, crystallization profile, thermal behavior, and microstructure, while demonstrating desirable plasticity. In conclusion, the enzymatically prepared non-palm oil-based shortening base oil is free of dialkyl ketones and can be used to produce shortening with excellent physicochemical properties. |
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