Wang Jinying, Zhang Kaibo, Chen Hongpeng, Lun Jingjing, Sun Cong, Zhang Linshang, Sun Shangde
College of Food Science and Engineering, Henan University of Technology, 100# Lianhua road, High-Tech District, Zhengzhou 450001, Henan, China.
Food Chem X. 2025 Aug 25;30:102959. doi: 10.1016/j.fochx.2025.102959. eCollection 2025 Aug.
This study developed medium-chain fatty acid (MCFA)-enriched specialty fats for hand-grasp pancakes through enzymatic interesterification (EIE) using a soybean oil/fully hydrogenated coconut oil/fully hydrogenated palm oil blend (6:1:3 w/w/w) as the substrate. Orthogonal optimization achieved 99.85 % randomization efficiency under mild conditions (70 °C, 12 % lipase load, 4 h). Fatty acid composition analysis confirmed 6 % MCFA incorporation with trans-fatty acid levels below 0.1 %. EIE significantly modified triglyceride profiles by reducing trisaturated species while increasing mixed-acid glycerides. The resulting fat exhibited superior functional properties: exclusive β' crystal polymorphism, compact spherical crystal clusters, and ideal solid fat content. Compared to chemically interesterified fat, the EIE fat demonstrated lower hardness, higher spreadability, and enhanced oxidative stability. In baking trials, pancakes made with EIE fats displayed distinct layering, uniform golden browning, and crisp texture. This work establishes EIE as an eco-friendly strategy for producing nutritionally enhanced, functionally optimized shortenings suitable for frozen dough applications.
本研究以大豆油/全氢化椰子油/全氢化棕榈油混合物（6:1:3，w/w/w）为底物，通过酶促酯交换反应（EIE）开发了富含中链脂肪酸（MCFA）的手抓饼专用油脂。在温和条件下（70°C、12%脂肪酶负载量、4小时），正交优化实现了99.85%的随机化效率。脂肪酸组成分析证实，中链脂肪酸的掺入量为6%，反式脂肪酸含量低于0.1%。酶促酯交换反应通过减少三饱和甘油酯种类同时增加混合酸甘油酯，显著改变了甘油三酯谱。所得油脂具有优异的功能特性：独特的β'晶型多态性、紧密的球形晶体簇以及理想的固体脂肪含量。与化学酯交换脂肪相比，酶促酯交换脂肪表现出更低的硬度、更高的延展性以及更强的氧化稳定性。在烘焙试验中，用酶促酯交换脂肪制作的手抓饼呈现出明显的分层、均匀的金黄色以及酥脆的口感。这项工作确立了酶促酯交换反应作为一种环保策略，用于生产营养强化、功能优化的起酥油，适用于冷冻面团应用。
