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首页> 外文期刊>Journal of the Science of Food and Agriculture >Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil
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Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil

机译：通过米糠油，棕榈硬脂精和椰子油的酶促酯交换反应生产反式人造黄油原料

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BACKGROUND: Trans-free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase-catalyzed reaction.RESULTS: After interesterification, 137-150 g kgp# medium-chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 pC were 15.5-34.2%, and slip melting point ranged from 27.5 to 34.3 pC. POP and PPP (o-tending TAG) in palm stearin decreased after interesterification. X-ray diffraction analysis demonstrated that the interesterified fats contained mostly oo polymorphic forms, which is a desirable property for margarines.CONCLUSIONS: The interesterified fats showed desirable physical properties and suitable crystal form (oo polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat. Copyright
机译：背景：生产了无反式酯交换脂肪，可作为可传播的人造黄油库存。结果以米糠油，棕榈硬脂精和椰子油为脂肪酶催化反应的底物。结果：酯交换后，将137-150 g kgp＃中链脂肪酸掺入了酯交换脂肪的三酰基甘油（TAG）中。 25 pC时的固体脂肪含量为15.5-34.2％，滑爽熔点为27.5至34.3 pC。酯化后棕榈硬脂中的POP和PPP（o趋向TAG）降低。 X射线衍射分析表明，酯交换的脂肪主要含有oo多晶型形式，这是人造黄油的理想性能。结论：酯交换的脂肪显示出理想的物理性能和合适的晶型（oo多晶型），可以用作可涂抹的人造黄油原料。因此，我们的结果表明不含反式脂肪酸的酯交换脂肪可以用作部分氢化脂肪的替代品。版权

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