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| Physical properties of soybean sterol esters and their effect on the oxidation stability of fish oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230085 |
| KeyWord:soybean sterol soybean sterol esters physical property antioxidation fish oil |
| FundProject:国家自然科学基金项目(31801501) |
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| Abstract: |
| Aiming to provide a theoretical basis for the rational and efficient use of soybean sterol esters (SSEs), soybean sterol oleate (SSO), soybean sterol linoleate (SSL) and soybean sterol conjugated linoleate (SSC) were prepared by enzymatic method, and soybean sterol palmitate (SSP) and soybean sterol stearate (SSS) were prepared by chemical method, using soybean sterol (SS) and fatty acids as raw materials. The lipid solubility, melting and crystallization properties and thermal stability of the five SSEs were analyzed and the effects of SSEs on the oxidation stability of fish oil were investigated. The results showed that the solubility of SSO, SSL and SSC in soybean oil was much higher than that of SS, while the solubility of SSP and SSS in soybean oil was not significantly improved compared with that of SS. Differential scanning calorimetry and thermogravimetric analysis showed that the esterification reaction between SS and unsaturated fatty acids was more effective than that between SS and saturated fatty acids in lowering the melting point and crystallization point of SS, and the order of their thermal stabilities were saturated fatty acid esters of soybean sterol > unsaturated fatty acid esters of soybean sterol > SS. The five SSEs showed good antioxidant properties in fish oil when the SSEs were added at 0.1% and 1%. In conclusion, unsaturated fatty acid esters of soybean sterol have good lipid solubility compared with SS, and have good application prospects in antioxidant of oils. |
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