猪油与棕榈硬脂酶法酯交换制备零反式脂肪酸起酥油的研究.pdf

20
CHINA OILS AND FATS
2011Vol.35No.12
构造脂质
猪油与棕榈硬脂酶法酯交换制备
零反式脂肪酸起酥油的研究
冀聪伟',陆健,孟宗,王兴国',金青哲',徐振波3,刘元法
(1.江南大学食品学院,江苏无214122;2.中粮營养使康研究院,北京10005
3.上海海嘉里粮油研发中心,上海200137)
摘要;研究了固定化脂肪酶 ipozyme RM IM化猪油和棕棡硬脂酯交捩制备起酥油的工艺,考察
了反应温度、酶添加量、反应时间对酯交换反应的影响。并以反应后体系在20℃下的国体脂肪含
量(SFC)为指标,确定了理想的工艺条件:反应温度60℃,酶添加量8%,反应时间1h。利用等温
岫线和X一射线衍射技术研究了混合体系酯交换前后的相容性和晶体形态,结采表明:经酯交换
后,混合体系的相容性得到显著放善,晶型由B型转变为'型,适宜用作焙烤起酥油。
关键词:猪油;棕棡硬脂;起酥油;酶法醋交换;固体脂肪含量;相容性;晶型
中图分类号:1S225.6;1Q641文献标志码:A文章编号:1003-7969(2011)12-0020-05
Enzymatic interesterification of lard and palm stearin for preparation
of zero trans fatty acid shortenings
JI Congwei, LU Jian, MENG Zong WANG Xingguo', JIN Qingzhe
XU Zhenbo'liu Yuanfa
(1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2. COFCO Nutrition Health Research Institue, Beijing 100005, China
3. Kerry Oils Grains(China )R D Center, Shanghai 200137, China)
Abstract: The process of enzymatic interesterification of lard and palm stearin using immobilized lipase
ipozyme RM IM as catalyst was studied, and the impact factors such as reaction temperature, enzyme
and reaction time were also tested In addition, the solid fat content(SFC )under 20C was
used as the index, and the optimum conditions were obtained: reaction temperature 60, enzyme amount
8%, and reaction time I h. Moreover te compatibility and crystal form of the mied sysytem of lard
and palm stearin before and after enzymatic interesterification were studied by isothermal solid diagrams
and XRD. The results showed that the compatibility of mixtures was improved and crystal form were
changed from B to B "after enzymatic interesterification. The products were suitable as baking shortenings
Key words lard; palm stearin; shortening; enzymatic interesterification; solid fat content; compatibili
i Crystal Iorm
我国是一个猪油资源十分丰富的国家,猪油营蛋白的重要来源(花生四烯酸能降低血脂,并与亚
养丰寫,是植物油中所没有的花生四烯酸和Q-脂油酸、亚麻酸合成具有多种重要生理功能的“前列
腺素”,α-脂蛋白能预防血管疾病和高血压病),同
收稿日期:2011-05-20
时猪油还具有独特的风味归。
基金项目:教育部新世纪人才计划及国家863重点项目
天然猪油通常星半固体状态,是一种塑性脂肪,
(2010AA101506)
作者简介:莫聪伟(1984),男,在读硕士,主要从事猪油方面
有类似起酥油的特性,常被用作起酥油η。但是
的研究与开发工作(E-mail)jicongweiok@163.com。
猪油主要甘三酯组成为SPO,结晶为B晶型,这种粗
通信作者:刘元法,教授,博士(Emi)anfa.liu@gmail.com。大的晶体结构,影响它在工业上的广泛应用。通过
万方数据