Ke Wanting, Lee Yee-Ying, Cheng Jianqiang, Tan Chin-Ping, Lai Oi-Ming, Li Aijun, Wang Yong, Zhang Zhen
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia.
Food Chem. 2024 Feb 1;433:137374. doi: 10.1016/j.foodchem.2023.137374. Epub 2023 Sep 4.
Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89% (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61%) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the "liquid" DAG as margarine base oils. Subsequent evaluations of palm oil-DAG-based fats (PO-GNO DAG) as a margarine replacement in a W/O model system showed that the material was an ideal functional base oil with improved aeration properties and plasticity during application. The binary system physical, textural and crystallization property were determined, and the compatibility of the binary mixed system was analyzed by constructing a phase diagrams. The PO-GNO DAG showed decent compatibility between the two phases and had better texture and rheological properties. In addition, PO-GNO DAG40 showed better apparent viscosity and aeration characteristics than PO-GNO DAG80, with potential application in the food specialty fats industry.
酶法甘油解制备出了纯度为43.28±0.89%的花生油基二酰甘油（GNO-DAG40）。经分子蒸馏纯化后得到了GNO-DAG80（二酰甘油纯度为87.33±0.61%）。将传统棕榈油与“液态”二酰甘油混合作为人造奶油基础油。随后在水包油模型体系中对基于棕榈油-二酰甘油的油脂（PO-GNO DAG）作为人造奶油替代品进行评估，结果表明该材料是一种理想的功能性基础油，在应用过程中具有改善的充气性能和可塑性。测定了二元体系的物理、质地和结晶性能，并通过构建相图分析了二元混合体系的相容性。PO-GNO DAG在两相之间表现出良好的相容性，并且具有更好的质地和流变性能。此外，PO-GNO DAG40比PO-GNO DAG80表现出更好的表观粘度和充气特性，在食用特种油脂行业具有潜在应用价值。
