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| 猪油与棕榈硬脂酶法酯交换制备零反式脂肪酸起酥油的性质研究 |
| Characteristics of shortening with zero trans fatty acid by enzymatic interesterification of lard and palm stearin |
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| DOI： |
| 中文关键词: 猪油 棕榈硬脂 酶法酯交换 晶体形态 熔化性质 甘油三酯 脂肪酸 |
| 英文关键词:lard palm stearin enzymatic interesterification crystal morphology melting property triglyceride fatty acid |
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| 中文摘要: |
| 研究了以猪油和棕榈硬脂为原料经酶法酯交换制备的零反式脂肪酸起酥油的性质。相同质量的猪油和棕榈硬脂在反应温度60℃、固定化酶用量8%（以底物质量计）、反应时间1 h的条件下进行酯交换反应。通过对混合油酯交换前后的晶体形态、熔化性质、甘油三酯组成、脂肪酸组成分析发现：经酯交换后混合油结晶更加均匀细腻；混合油甘油三酯组成发生显著变化，不对称甘油三酯含量显著增加；混合油脂肪酸组成基本无变化，无反式脂肪酸生成；酪化性显著变好。 |
| 英文摘要: |
| Characteristics of shortening with zero trans fatty acid produced by enzymatic interesterification of lard and palm stearin were studied. The interesterification conditions were as follows: the same mass of lard and palm stearin, reaction temperature 60℃, immobilized enzyme dosage 8% (based on the mass of substrate) and reaction time 1 h. The crystal morphology, melting property, triglyceride and fatty acid compositions of the mixed oil before and after interesterification were compared, and the results showed that the crystallization of the mixed oil was well-distributed, fine and smooth, the triglyceride comopsition changed markedly and the asymmetric triglyceride increased significantly, there was no change in fatty acid composition and no trans fatty acid was formed, and the air-absorption ability improved significantly. |
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