Subroto Edy, Utami Tyas, Hidayat Chusnul
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta, 55281 Indonesia.
Food Sci Biotechnol. 2018 Sep 14;28(2):511-517. doi: 10.1007/s10068-018-0462-6. eCollection 2019 Apr.
The objective of this research was to evaluate enzymatic glycerolysis-interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin-olein blend (PS-PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis-interesterification of a PS-PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.
本研究的目的是评估酶促甘油解-酯交换反应，以从棕榈硬脂-油精混合物（PS-PO混合物）合成含有高单酰甘油（MAG）和二酰甘油（DAG）的结构化脂质（SLs）。结果表明，溶剂与脂肪的比例、甘油与脂肪的比例以及酶浓度的最佳条件分别为2:1（v/w）、1.5:1和15%（w/w）。由于粘度增加和搅拌效果不佳，在高甘油与脂肪比例、低溶剂与脂肪比例和高酶浓度下，MAG和DAG的转化率降低。SLs的乳化能力和稳定性分别为60.19%和96.80%。SLs的硬度增加了约3.1倍。MAG、DAG和三酰甘油的转化率分别为0.45、0.48和1.02%/小时。因此，PS-PO混合物的甘油解-酯交换反应提高了DAG和MAG的浓度，并进一步改善了SLs的硬度、乳化能力和乳化稳定性。
