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| Preparation and crystallization behaviors of diacylglycerol-contained oil by interesterification of saturated monoacylglycerols and palm olein catalyzed by lipase |
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| DOI： |
| KeyWord:saturated monoacylgcerols Lipozyme TL IM interesterification DAG-contained oil solid fat content crystal form |
| FundProject: |
| Author Name | Affiliation | | LIU Zun1,2, QIU Chaoying1,2, SONG Jia1,2, YANG Xue1,2, ZHANG Ning1,2, WANG Yong | |
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| Abstract: |
| Interesterification of saturated monoacylgcerols and palm olein (24?℃) was catalyzed by Lipozyme TL IM, then the oil containing 28.10% DAG was separated by molecular distillation. The glyceride composition, fatty acid composition, thermodynamic property and solid fat content (SFC) of the oil before and after interesterification were detected. The results showed that the contents of unsaturated fatty acid of the DAG-contained oil increased to 42.94%; the melting decreased to 45.4?℃ and SFC decreased remarkably. XRD results indicated that the main crystal forms of the DAG-contained oil mixtures were β and β′. PLM results indicated that crystal network of DAG-contianed oil was mainly composed of spherical crystals with smaller size, and the distribution of solid and liquid phase was more evenly. The crystallization and melting curve, SFC distribution and crystallization behavior indicated that the DAG-contained oil could be applied as a special base oil in food industry. |
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