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Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat

机译：棕榈硬脂和油精混合物的酶促酯交换反应产生零反人造黄油

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Background Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. Results Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a Rhizopus oryzae lipase immobilised onto CaCO3 to produce a suitable fat for margarine formulation. Slip melting points and triacylglycerols profiles were evaluated upon transesterification. Results indicated that all transesterified blends had lower slip melting points than their non transesterified counterparts. Furthermore, the triacylglycerols profile showed a decrease in the concentration of the high melting point triacylglycerols. The rheological analysis showed that margarine prepared with the transesterified blend showed a better spreadability than that of a control margarine prepared with non transesterified fat. Adding powder of dry bark orange to margarine preparation improved its colour and fairly affected its spreadability and rheological behaviour. The margarine prepared with transesterified fat displayed a rheological behaviour that was comparable to that of commercial sample. Conclusions This study is an ecofriendly approach to the utilization of relatively low value bioresources like palm stearin and palm olein for making margarine free of trans fatty acids that are now implicated as risk factor for heart diseases.
机译：背景技术食品工业旨在通过具有相同功能性和经济可行性的配方来代替其产品中的反式脂肪。酶促酯交换反应可以是生产针对商业应用的反式脂肪的技术选择。结果使用固定在CaCO 3 上的米根霉脂肪酶，在无溶剂体系中将不同比例的棕榈硬脂精和棕榈油精共混物酶促酯交换，以生产适用于人造黄油的脂肪公式。酯交换反应后评估了滑移熔点和三酰基甘油曲线。结果表明，所有酯交换混合物比非酯交换混合物具有更低的滑爽熔点。此外，三酰基甘油谱显示高熔点三酰基甘油的浓度降低。流变分析表明，与未酯交换的脂肪制得的对照人造黄油相比，用酯交换的共混物制得的人造黄油显示出更好的铺展性。在人造黄油制备中添加干树皮橙粉可改善其颜色，并相当程度地影响其铺展性和流变行为。用酯交换脂肪制备的人造黄油显示出与商业样品相当的流变行为。结论本研究是一种生态友好的方法，可利用相对低价值的生物资源（如棕榈硬脂精和棕榈油精）使人造黄油不含反式脂肪酸，而反式脂肪酸现已被认为是患心脏病的危险因素。

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