不同基质制备的酯交换油的特性及其作为人造黄油基础油的潜力

IF 1.6 4区 农林科学 International Journal of Food Engineering Pub Date : 2023-05-09 DOI:10.1515/ijfe-2023-0004
Xinyue Xu, Huaitian Cui, Shengnan Wang, Lina Yang, Danshi Zhu, Jun Li, He Liu
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引用次数: 0

摘要

摘要从脂肪酸组成、热性能(熔融结晶行为)、流变性能、硬度、晶体和微观结构等方面分析了不同配比的大豆油(SO)、花生油(PO)和菜籽油(CO)共混牛油(BT)的酶催化酯化反应(EIE),以实现其充分利用。随着基础油中植物油含量的增加,各酯化油中饱和脂肪酸含量逐渐降低。基础油中植物油的比例越高,油脂的焓值越低。所有IOs均为固态,所有IOs的硬度均满足传统塑料油的要求。主要以α和β′晶型存在,可作为特种油的基础原料。
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Characteristics of interesterified oils prepared from different substrates and their potential as margarine base stock
Abstract Enzymatic interesterification (EIE) of beef tallow (BT) blended with soybean oil (SO), peanut oil (PO) and canola oil (CO) in different proportions were analyzed in terms of the fatty acid compositions, thermal properties (melting and crystallization behaviors), rheological properties, hardness, crystal, and microstructure to achieve their sufficient utilization. The content of saturated fatty acids in all interesterified oils (IOs) decreased gradually with the increase of plant oil content in base stock. The higher the proportion of plant oil in the base stock, the lower the enthalpy of IOs. All IOs were in the solid-like state, and the hardness of all IOs met the requirements of traditional plastic oil. All IOs were mainly in α and β′ crystal forms and can be used as basic stock for special oils.
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来源期刊
International Journal of Food Engineering
International Journal of Food Engineering 农林科学-食品科技
CiteScore
3.20
自引率
0.00%
发文量
52
审稿时长
3.8 months
期刊介绍: International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
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