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| 乳化剂对富含甘油二酯的人造奶油乳化体系结晶行为的影响 |
| Effect of emulsifiers on crystallization behaviors of diacylglycerol-enriched margarine emulsion |
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| DOI： |
| 中文关键词: 乳化剂 棕榈油(24 ℃)；甘油二酯 人造奶油；结晶行为 |
| 英文关键词:emulsifier palm oil (24 ℃) diacylglycerol margarine crystallization behavior |
| 基金项目: |
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| 中文摘要: |
| 以饱和单甘酯和棕榈油(24℃)为原料，采用脂肪酶 Lipozyme TL IM催化酯交换反应制备含甘油二酯(31.2%)的人造奶油基料油。利用差示扫描量热仪(DSC)、核磁共振分析仪、偏光显微镜(PLM)和X-射线衍射仪(XRD)等研究不同乳化剂(单硬脂酸甘油酯、蔗糖酯、大豆卵磷脂)对甘油二酯基料油制备的人造奶油结晶行为的影响。结果表明：单硬脂酸甘油酯、大豆卵磷脂和蔗糖酯复配质量比为1∶1∶1（乳化剂含量为1%）时，制得的人造奶油熔点较低，固体脂肪含量满足食品工业人造奶油的要求，在45℃条件下可全部熔化，且晶体细腻均匀，能较好地包裹液油。 |
| 英文摘要: |
| Lipase Lipozyme TL IM was used to catalyze transesterification between saturated monoglyceride and palm oil (24℃) to prepare margarine based oil containing 31.2% of diacylglycerol. The effects of different emulsifiers (glyceryl monostearate, sucrose ester, soybean lecithin) on crystallization behaviors of the margarine were studied by differential scanning calorimeter (DSC), pulsed nuclear magnetic resonance (pNMR), polarized light microscope (PLM) and X-ray diffractometer (XRD). The results showed that when the mass ratio of glyceryl monostearate, soybean lecithin and sucrose ester was 1∶1∶1（emulsifiers content 1%）, the melting point of margarine was low, and the solid fat content could meet the requirements of margarine in food industry, and the product completely melted at 45℃. Also, the crystal was fine, smooth and evenly distributed. Therefore, it could wrap the fluid oil well. |
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