摘要
利用固定化脂肪酶催化棕榈油硬脂和葵花籽油进行酯交换反应,制备零反式脂肪酸涂抹脂基料油。考察了不同搅拌速度、反应温度、酶加量和反应时间对酯交换反应的影响,并对反应前后油脂的熔点、晶型和结晶速率等结晶行为进行了分析和比较。结果表明:搅拌速度200 r/min,酶加量6%,在70℃下反应3 h为最优的酯交换条件。酯交换产物的熔点大幅下降,晶型主要以β'晶型为主,结晶速率变慢。
Enzymatic interesterification of palm stearin and sunflower seed oil to preparate acid spreads was studied. Factors such as speed of stirring, temperature, enzyme zero trans fatty time were investigated to evaluate their influence on the interesterification. At the same time, the melting point, crystallization behavior like the crystal form and crystallization rate of the sample before and after the reaction were conducted. The optimal reaction conditions were determined as follows： stirring speed 200 r/min, lipase load 6%, temperature 70 ℃, time 3 h. The melting point of the product of the interesterification decreased significantly, and its crystal form was β＇, and the crystallization rate of the product was slow compared with the mixture of substrate.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第1期18-22,共5页
China Oils and Fats
基金
教育部新世纪人才计划及国家863重点项目(2010AA101506)
关键词
酶法酯交换
零反式脂肪酸
涂抹脂
结晶行为
enzymatic interesterification
zero trans fatty acid
spreads
crystallization behavior
