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| 葵花籽油甘油二酯的制备及其在发酵乳应用中的特性研究 |
| Preparation of diglyceride from sunflower seed oil and its application properties in yogurt |
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| DOI：10.12166/j.zgyz.1003-7969/2020.07.019 |
| 中文关键词: 葵花籽油甘油二酯 亚油酸 酸奶 流变 质构 |
| 英文关键词:diglyceride from sunflower seed oil linoleic acid yogurt rheology texture |
| 基金项目:安徽省重大科技专项（18030701156）；省级大学生创新创业项目（201810364006） |
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| 中文摘要: |
| 以葵花籽油为原料，通过酶法甘油解反应制备富含亚油酸的甘油二酯（DAG）。以乳脂DAG作对比，分析了葵花籽油DAG的主要脂肪酸组成，并作为脂肪替代物制备酸奶，测定了富含亚油酸DAG酸奶的流变特性和质构特性。结果表明，葵花籽油DAG最佳制备工艺条件为：甘油与葵花籽油质量比1∶ 10，脂肪酶添加量7.13%，反应时间12.35 h。在最佳条件下，葵花籽油DAG中DAG含量可达49.21%，亚油酸含量为60.17%。与乳脂DAG酸奶及乳脂酸奶相比，葵花籽油DAG酸奶体系的表观黏度较高、凝胶体系凝聚性更好，酸奶结构更稳定。 |
| 英文摘要: |
| Diglyceride (DAG) rich in linoleic acid was prepared from sunflower seed oil by enzymatic glycerolysis. Compared with milk fat DAG, the main fatty acid composition of sunflower seed oil DAG were analyzed by gas chromatography,and as a fat substitute, yogurt was prepared, and the rheological and texture properties of DAG yoghurt rich in linoleic acid were determined. The results showed that the optimal process conditions of sunflower seed oil DAG were obtained as follows: mass ratio of glycerol to sunflower seed oil 1∶ 10, amount of lipase 7.13%, and reaction time 12.35 h. Under these conditions, the contents of DAG and linoleic acid in sunflower seed oil DAG were 49.21% and 60.17%, respectively. The structure of sunflower seed oil DAG yogurt was more stable with higher apparent viscosity and better cohesion of gel system compared with milk fat DAG yogurt and milk fat yogurt. |
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