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．

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.