Ornla-Ied Pimwalan, Sonwai Sopark, Lertthirasuntorn Sawang
2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand.
Lam Soon (Thailand) PCL, 236 Bangpoo Industrial Estate, Sukhumvit Road, Samutprakarn, Thailand.
Food Sci Biotechnol. 2016 Jun 30;25(3):673-680. doi: 10.1007/s10068-016-0118-3. eCollection 2016.
-free interesterified fats were prepared from blends of hard palm stearin (hPS) and rice bran oil (RBO) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20 weight % using immobilized lipase at 60°C for 6 h with a mixing speed of 300 rpm. Physical properties and crystallization and melting behaviors of interesterified blends were investigated and compared with commercial margarine fats. Lipase-catalyzed interesterification modified triacylglycerol compositions and physical and thermal properties of hPS:RBO blends. Slip melting point and solid fat contents (SFC) of all blends decreased after interesterification. Small, mostly β' form, needle-shaped crystals, desirable for margarines were observed in interesterified fats. Interesterified blend 40:60 exhibited an SFC profile and crystallization and melting characteristics most similar to commercial margarine fats and also had small needle-like β' crystals. Interesterified blend 40:60 was suitable for use as a transfree margarine fat.
使用固定化脂肪酶，在60°C下以300 rpm的混合速度，从硬棕榈硬脂（hPS）和米糠油（RBO）按重量比20:80、30:70、40:60、50:50、60:40、70:30和80:20的混合物中制备无反式脂肪酸的酯交换脂肪，反应6小时。对酯交换混合物的物理性质、结晶和熔化行为进行了研究，并与市售人造奶油脂肪进行了比较。脂肪酶催化的酯交换反应改变了hPS:RBO混合物的三酰甘油组成以及物理和热性质。酯交换后，所有混合物的滑熔点和固体脂肪含量（SFC）均降低。在酯交换脂肪中观察到了小的、大多为β'型的针状晶体，这对人造奶油来说是理想的。酯交换混合物40:60表现出与市售人造奶油脂肪最相似的SFC曲线以及结晶和熔化特性，并且也有小的针状β'晶体。酯交换混合物40:60适合用作无反式脂肪酸的人造奶油脂肪。
