酶促酯交换对速冻专用油脂理化性质的影响

doi:10.3969/j.issn.1000-565X.2017.03.019

华南理工大学学报（自然科学版） ›› 2017, Vol. 45 ›› Issue (3): 132-137,152.doi: 10.3969/j.issn.1000-565X.2017.03.019

酶促酯交换对速冻专用油脂理化性质的影响

朱婷伟¹刘琴¹宗敏华¹李冰^1,2 吴虹^1,2†

1．华南理工大学食品科学与工程学院，广东广州 510640;2．华南理工大学广东省天然产物绿色加工与产品安全重点实验室，广东广州 510640

收稿日期:2016-09-12 修回日期:2016-10-27 出版日期:2017-03-25 发布日期:2017-02-02
通信作者: 吴虹( 1971-) ，女，教授，主要从事食品化工、生物化工研究． E-mail:bbhwu@scut.edu.cn
作者简介:朱婷伟( 1990-) ，女，博士生，主要从事油脂加工研究． E-mail: zhutingwei1990@163. com
基金资助:
广东省科技计划项目( 2013B010404005)

Effect of Enzymatic Interesterification on Physicochemical Properties of Fast-Frozen Special Oil

ZHU Ting-wei¹LIU Qin¹ ZONG Min-hua¹ LI Bing^1,2WU Hong^1,2

1.School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China; 2.Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,South China University of Technology,Guangzhou 510640,Guangdong,China

Received:2016-09-12 Revised:2016-10-27 Online:2017-03-25 Published:2017-02-02
Contact: 吴虹( 1971-) ，女，教授，主要从事食品化工、生物化工研究． E-mail:bbhwu@scut.edu.cn
About author:朱婷伟( 1990-) ，女，博士生，主要从事油脂加工研究． E-mail: zhutingwei1990@163. com
Supported by:
Supported by the Science and Technology Planning Project of Guangdong Province ( 2013B010404005)

摘要/Abstract

摘要： 以棕榈硬脂和大豆油( 质量比为7∶ 3) 复配物为原料，通过固定化脂肪酶催化进行酶促酯交换反应制备速冻专用油脂基料油; 将产物与物理混合制备的速冻专用油脂进行对比，研究酶促酯交换速冻专用油脂的分子结构和物理性质变化．结果表明: 酶促酯交换反应对速冻专用油脂的脂肪酸组成无显著影响，但油脂中高熔点和低熔点甘三酯的含量减少; 酶促酯交换速冻专用油脂的固体脂肪含量( SFC) 在0 ～ 45 ℃时较物理混合速冻专用油脂低; 酶促酯交换速冻专用油脂的硬度小于物理混合速冻专用油脂( 30 ℃ 时除外) ; 酶促酯交换速冻专用油脂中β' 晶型含量更高，晶体更细小，结晶网络结构更致密．

关键词: 酶促酯交换, 物理混合, 速冻专用油脂, 理化性质

Abstract:

Firstly,an enzymatic interesterified blend was made with palm stearin ( PS) and soybean oil ( SO) ( with a PS-to-SO mass ratio of 7∶ 3) by the catalysis of immobilized lipase.Then,the fast-frozen special oil-based enzymatic interesterified blend ( EIFSO) and the fast-frozen special oil-based physical blend ( PBFSO) were prepared in laboratory scale,respectively.Finally,the molecular structure and physical properties of EIFSO and PBFSO were comparatively investigated.The results show that ( 1) enzymatic interesterification has no significant influence on fatty acid content,but may result in the decrease of high-melting and low-melting triacylglycerol content of fast-frozen special oil; ( 2) the solid fat content ( SFC) of EIFSO is lower than that of PBFSO at 0 ～ 45℃ and the hardness of EIFSO is smaller than that of PBFSO except at 30℃; and ( 3) in comparison with PBFSO,EIFSO is of higher β' crystal content,smaller crystals and denser crystal network structure.

Key words: enzymatic interesterification, physical blend, fast-frozen special oil, physicochemical property

朱婷伟刘琴宗敏华李冰吴虹. 酶促酯交换对速冻专用油脂理化性质的影响[J]. 华南理工大学学报（自然科学版）, 2017, 45(3): 132-137,152.

ZHU Ting-wei LIU Qin ZONG Min-hua LI Bing WU Hong. Effect of Enzymatic Interesterification on Physicochemical Properties of Fast-Frozen Special Oil[J]. Journal of South China University of Technology (Natural Science Edition), 2017, 45(3): 132-137,152.

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酶促酯交换对速冻专用油脂理化性质的影响

Effect of Enzymatic Interesterification on Physicochemical Properties of Fast-Frozen Special Oil

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