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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products
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Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products

机译：通过化学酯交换反应从牛脂和低芥酸菜子油中制备特种脂肪：产品的理化性质和面包用途

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摘要

Blends of beef tallow (BT)/canola oil (CO) (85:15, 65:35, w/w) were interesterified under the following conditions: 0.4% CHONa, 60 pC, 30 min. Triacylglycerol (TAG) composition, polymorphic forms, crystal morphology, thermal properties, rheological properties and oxidative stability of the original and interesterified blends were evaluated. Chemical interesterification (CIE) caused a more balanced rearrangement of TAG species, reduction of trisaturated (S), triunsaturated (U) TAG content and increase in monosaturate-diunsaturated (SU) TAG content. X-ray diffraction (XRD) revealed that all the interesterified blends were exclusively double chain (2L) stacking oo crystal. Thermal curves confirmed slight narrow melting and crystallization temperature ranges appearing in interesterified blends, mainly due to decreased S and U type TAGs and increased SU after CIE. Rheological analysis showed that CIE led to dropping in both hardness, storage modulus (Go) and loss modulus (Gd) of BT/CO blends. The oxidative stability of the interesterified fats, which was reduced compared with the substrate blends, was significantly improved using 0.02% TBHQ. A shortening and a margarine, both containing low trans were prepared by interesterified BT/CO 85:15, 65:35 blends, respectively, which were crystallized in a votator and tested in bread baking. The results of instrumental and sensory analyses showed similar acceptability of the two types of breads. The present study suggests that the interesterified fats fulfill the requirements of marketable bakery shortenings and margarines, respectively.
机译：在以下条件下对牛脂（BT）/低芥酸菜子油（CO）（85:15，65:35，w / w）的混合物进行酯交换：0.4％CHONa，60 pC，30分钟。评估了原始和酯交换混合物的三酰基甘油（TAG）的组成，多晶型形式，晶体形态，热性质，流变性质和氧化稳定性。化学酯交换作用（CIE）导致TAG种类的重排更加平衡，三饱和（S），三不饱和（U）TAG含量降低以及单饱和-二不饱和（SU）TAG含量增加。 X射线衍射（XRD）显示，所有酯交换的混合物都是双链（2L）堆积的晶体。热曲线证实在酯交换的共混物中出现了略微狭窄的熔融和结晶温度范围，这主要是由于SIE和U型TAG减少以及CIE后SU升高。流变分析表明，CIE导致BT / CO共混物的硬度，储能模量（Go）和损耗模量（Gd）均下降。与0.02％的TBHQ相比，与底物共混物相比降低了酯交换脂肪的氧化稳定性。分别通过酯交换的BT / CO 85：15、65：35掺混物制备均含有低反式的起酥油和人造黄油，将其在自动搅拌器中结晶并在面包烘烤中进行测试。仪器和感官分析的结果表明两种面包的可接受性相似。本研究表明，经酯交换的脂肪分别满足可销售的烘焙起酥油和人造黄油的要求。

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