School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Department of Applied Mathematics, Northwestern Polytechnical University, Xian 710129, China.
Food Chem. 2018 Sep 15;260:306-316. doi: 10.1016/j.foodchem.2018.03.147. Epub 2018 Apr 6.
To give a deep insight into the relationship between triacylglycerol and crystallization of interesterified fat, the blends of palm stearin and various vegetable oil were catalyzed by two different immobilized lipases in this study. After interesterification, the blends had wider plastic range indicated by the SFC results and more β' crystal. The improved physicochemical characteristics of interesterified blends were attributed to their changed TAG profiles. The statistical analysis showed that the interesterified blends were more likely to form β' crystal with the increase of SU-type TAG content and the decrease of SSS-type TAG content (p < 0.01). In addition, the decrease of ECN 42- and ECN 48-type TAGs and the increase of ECN 50-type TAGs also significantly enhanced the formation of β' crystal (p < 0.05). Furthermore, the sn-1,3-specific Lipozyme TL IM-catalyzed interesterified blends were favorable for the formation of β' crystal than the non-specific Novozym 435-catalyzed interesterified blends.
为深入了解三酰基甘油与酯交换脂肪结晶之间的关系，本研究用两种不同固定化脂肪酶对棕榈硬脂和各种植物油的混合物进行催化。酯交换后，SFC 结果表明混合物具有更宽的塑性范围和更多的β'晶体。酯交换混合物具有改善的物理化学特性归因于它们的 TAG 分布发生了变化。统计分析表明，随着 SU 型 TAG 含量的增加和 SSS 型 TAG 含量的减少（p<0.01），酯交换混合物更有可能形成β'晶体。此外，ECN42-和 ECN48 型 TAG 的减少以及 ECN50 型 TAG 的增加也显著增强了β'晶体的形成（p<0.05）。此外，Lipozyme TL IM 催化的 sn-1,3 特异性酯交换混合物比非特异性 Novozym 435 催化的酯交换混合物更有利于β'晶体的形成。
