School of Food Science and Engineering, South China University of Technology.
School of Chemical Sciences, The University of Auckland.
J Oleo Sci. 2023 Aug 1;72(8):799-810. doi: 10.5650/jos.ess23034. Epub 2023 Jul 20.
This study aimed to produce stable plastic fat with desired physicochemical characteristics and ω-6/ω-3 fatty acid ratio (1:1-4:1) from palm stearin (PS), flaxseed oil (FSO) and cottonseed stearin (CS) via enzymatic interesterification (EIE). For the first time, the EIE variables of the blends containing PS, FSO and CS were investigated and optimized through single-factor experiments and response surface design to achieve a high interesterification degree. The optimized enzymatic interesterification conditions were: 60°C, 6 wt% Lipase UM1, and 6 h. Lipase UM1 had a similar effect on ID values with commercial lipases. The EIE improved the compatibility of the lipid blends, with the interesterified product EIE-721 (7:2:1, PS: FSO:CS) being the best candidate base stock for shortening considering its solid fat content, desired ω-6/ω-3 fatty acid ratio, wide melting range, abundant β' form crystal, and compact microstructure. This study provides a strategy to produce balanced ω-6/ω-3 fatty acid plastic fat through enzymatic interesterification and validates the application of Lipase UM1 in the preparation of plastic fat.
本研究旨在通过酶法酯交换（EIE）从棕榈硬脂（PS）、亚麻籽油（FSO）和棉籽油硬脂（CS）中生产具有所需理化特性和 ω-6/ω-3 脂肪酸比例（1:1-4:1）的稳定塑性脂肪。首次通过单因素实验和响应面设计研究和优化了含有 PS、FSO 和 CS 的混合物的 EIE 变量，以达到高的酯交换程度。优化的酶法酯交换条件为：60°C、6wt%脂肪酶 UM1 和 6 小时。脂肪酶 UM1 对 ID 值的影响与商业脂肪酶相似。EIE 改善了脂质混合物的相容性，酯交换产物 EIE-721（7:2:1，PS:FSO:CS）是考虑到其固体脂肪含量、所需 ω-6/ω-3 脂肪酸比例、较宽的熔融范围、丰富的 β'型晶体和紧凑的微观结构的最佳短油基候选原料。本研究提供了一种通过酶法酯交换生产平衡 ω-6/ω-3 脂肪酸塑性脂肪的策略，并验证了脂肪酶 UM1 在制备塑性脂肪中的应用。
