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| 酶催化酯交换制备零反式脂肪酸食品专用油脂基料的性质研究 |
| Properties of food specialty base oil with trans-free fatty acid produced by enzymatic transesterification |
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| DOI： |
| 中文关键词: 专用油脂基料 零反式脂肪酸 大豆油 极度氢化棕榈油 酶法酯交换 |
| 英文关键词:specialty base oil trans-free fatty acid soybean oil fully hydrogenated palm oil enzymatic transesterification |
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| 中文摘要: |
| 研究了以大豆油和极度氢化棕榈油为原料，采用脂肪酶Lipozyme TLIM催化酯交换反应制备的零反式脂肪酸食品专用油脂基料的性质。酶法酯交换反应条件为反应温度60?℃、反应时间3 h、酶添加量4%（占油脂总质量）、大豆油与极度氢化棕榈油质量比4∶?3。对比了酯交换反应前后混合油脂的热性质、固体脂肪含量、晶体形态和微观形态。结果表明：酶法酯交换反应后，产物熔融、结晶温度均降低；酯交换产物以β′晶型为主，晶体颗粒均匀、较小；当温度高于25?℃后固体脂肪含量减小，产物在高于45?℃时可全部融化。因此，酯交换油脂适用于制备烘焙型食品专用油脂基料。 |
| 英文摘要: |
| The characteristics of food specialty base oil with trans-free fatty acid prepared by transesterification of soybean oil and fully hydrogenated palm oil catalyzed by Lipozyme TLIM was studied. The transesterification conditions were as follows：reaction temperature 60?℃，reaction time 3 h，enzyme dosage 4%(based on the total mass of oil)，mass ratio of soybean oil to fully hydrogenated palm oil 4∶?3. The thermal property，solid fat content，crystal morphology and microstructure of blend oil before and after transesterification were compared. The results showed that after enzymatic transesterification，both the melting temperature and crystallization temperature of the product decreased; the transesterified product contained most β′ crystal with well-proportioned and small crystal; the solid fat content decreased when temperature was higher than 25?℃，and the product completely melted above 45?℃.Therefore，the transesterified product was suitable for preparation of food specialty base oil for baking food. |
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