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首页> 外文期刊>Grasas y Aceites: International Journal of Fats and Oils >Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil
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Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

机译：酶法酯交换对辣木种子油与棕榈油精和初榨椰子油混合的理化性质的影响

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摘要

The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC). The enzymatic IE of MoO/VCO increased U2S and S2U (up to 20% medium and long chain, MLCT) while it decreased U3 (triunsaturated) and S3 (trisaturated) TAGs. The IE of the MoO/PO blends increased U2S and S3 (MMP, myristic, myristic, palmitic) and decreased S2U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 degrees C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils.
机译：棕榈油精（PO）和初榨椰子油（VCO）与高油酸（86％）辣木籽油（MoO）的酶促酯交换（IE）可以产生良好的油酸脂肪储备来源，其中可能含有理想的营养成分和物理性质。 Lipozyme RMIM由于三酰基甘油（TAG）成分的固有变化而导致MoO / PO和MoO / VCO共混物的功能不同，进而导致DSC热分析图和固体脂肪含量（SFC）的变化趋势。 MoO / VCO的酶促IE增加了U2S和S2U（中链和长链，高达20％，MLCT），同时降低了U3（三不饱和）和S3（三饱和）TAG。 MoO / PO混合物的IE增加U2S和S3（MMP，肉豆蔻，肉豆蔻，棕榈酸）并降低S2U，导致MoO / VCO的熔点和SFC降低，而MoO / PO的熔点增加。 MoO / PO 30:70 IE 24小时后，S3增加2.55％，表明在10摄氏度下硬油的含量为6.5％，与原始液态油相比，这可能意味着更广泛的应用。 IE后，由于掺入了油酸和中链脂肪酸，MoO / VCO共混物中产生了具有改善的营养和物理特性的新型MLCT。 12小时后，MoO / PO 50:50和70:30 w / w IE和MoO / VCO 30:70适用于冰淇淋配方中的脂肪相掺入，而MoO / VCO 70:30的铺展性和可塑性在低温下改善。两种酯交换的共混物均可用作高油酸煎炸油。

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