摘要
用冷榨亚麻籽油、文冠果油、牛油为原料,以脂肪酶Novozym 435为催化剂,研究酯交换产物的制备工艺,并测定评价重构脂质的理化性质、脂肪酸组成和流变特性。研究发现酯交换产物为牛顿流体,其理化性质符合食用油脂的相关规定,且脂肪酸不饱和程度增加。
Lipase Novozym 435,which has good catalytic performance,was selected as catalyst by flaxseed oil,shiny-leaved yellowhorn oil and beef tallow as raw materials.The preparation of transesterification products was studied,the physicochemical properties,fatty acid composition and rheological properties of reconstructed lipids were determined and evaluated.It was found that the transesterification products were Newtonian fluids,whose physical and chemical properties met the relevant regulations of edible oils and fats,and the degree of unsaturation of fatty acids increased.
作者
殷振雄
YIN Zhenxiong(Gansu Jinhongyuan Biotechnology Co.,Ltd.,Baiyin 730900,China)
出处
《食品安全导刊》
2023年第8期100-103,共4页
China Food Safety Magazine
关键词
亚麻籽油
文冠果油
牛油
酯交换产物
流变特性
flaxseed oil
shiny-leaved yellowhorn oil
beef tallow
esterexchangeproducts
rheologicalproperties
