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| Chemical interesterification modification of cottonseed oil stearin and its quality characteristics |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240248 |
| KeyWord:cottonseed oil stearin chemical interesterification cyclopropylene fatty acid |
| FundProject:国家自然科学基金项目（32302131） |
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| Abstract: |
| In order to provide a theoretical basis for the development and utilization of cottonseed oil stearin, the cottonseed oil stearin was modified by chemical interesterification with sodium methoxide as catalyst, the effects of reaction temperature, catalyst dosage and reaction time on the slip melting point (SMP) and solid fat content at 20 ℃ (20 ℃-SFC) of the product were investigated by single factor experiment. The relevant indicators of the interesterification product were investigated. The effect of deodorization on the content of cyclopropylene fatty acid (CPFA) in the interesterification product was further studied. The results showed that the optimal interesterification conditions were obtained as follows: reaction temperature 80 ℃, catalyst dosage 0.1% and reaction time 30 min. Under these conditions, the SMP and 20 ℃-SFC of the interesterification product were 40.1 ℃ and 20.57%, respectively. Compared with cottonseed oil stearin, the SMP of the interesterification product was elevated, the acid value and peroxide value were reduced, the plasticity range was broadened, and the content of SUU-type triglycerides was elevated. The deodorization was able to effectively reduce the content of CPFA in the interesterification product, which was reduced from 96.51 mg/kg to as low as 44.05 mg/kg, while the Halphen qualitative test was shown to be negative. In conclusion, interesterified cottonseed oil stearin is reliable as a raw material for the preparation of shortening. |
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