通过酶法酯交换反应生产不含反式脂肪的人造黄油基料，原料为米糠油、棕榈硬脂和椰子油。
Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil.
机构信息
Department of Food Science and Technology, Chungnam National University, Taejeon 305-764, South Korea.
出版信息
J Sci Food Agric. 2010 Mar 15;90(4):703-11. doi: 10.1002/jsfa.3872.
BACKGROUND
Trans-free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase-catalyzed reaction.
RESULTS
After interesterification, 137-150 g kg(-1) medium-chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 degrees C were 15.5-34.2%, and slip melting point ranged from 27.5 to 34.3 degrees C. POP and PPP (beta-tending TAG) in palm stearin decreased after interesterification. X-ray diffraction analysis demonstrated that the interesterified fats contained mostly beta' polymorphic forms, which is a desirable property for margarines.
CONCLUSIONS
The interesterified fats showed desirable physical properties and suitable crystal form (beta' polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat.
背景
为了可能作为可涂抹人造黄油的基料，生产了无反式脂肪酸的酯交换脂肪。米糠油、棕榈硬脂和椰子油被用作脂肪酶催化反应的底物。
结果
酯交换后，137-150 g kg(-1)的中链脂肪酸被结合到酯交换脂肪的三酰基甘油(TAG)中。25°C 时的固体脂肪含量为 15.5-34.2%，滑动熔点范围为 27.5 至 34.3°C。棕榈硬脂中的 POP 和 PPP（β-倾向的 TAG）在酯交换后减少。X 射线衍射分析表明，酯交换脂肪主要含有β'多晶型，这是人造黄油的理想特性。
结论
酯交换脂肪具有理想的物理性质和合适的晶体形式（β'多晶型），可作为可涂抹人造黄油的基料。因此，我们的结果表明，无反式脂肪酸的酯交换脂肪可以作为部分氢化脂肪的替代品。
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