Journal of South China University of Technology (Natural Science Edition) ›› 2017, Vol. 45 ›› Issue (3): 132-137,152.doi: 10.3969/j.issn.1000-565X.2017.03.019

• Food Science & Technology • Previous Articles     Next Articles

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

ZHU Ting-wei1 LIU Qin1 ZONG Min-hua1 LI Bing1,2 WU Hong1,2   

  1. 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)

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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