Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends

被引：2

作者：

Zhang, Man ^{[1
]}

Xu, Baocheng ^{[1
,2
,3
,4
]}

Zhao, Dongkun ^{[1
]}

Shen, Mengqi ^{[1
]}

Li, Mengjie ^{[1
]}

Liu, Donghao ^{[1
]}

Liu, Lili ^{[1
,2
,3
,4
]}

机构：

[1] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471003, Peoples R China

[2] Henan Int Joint Lab Food Green Proc & Safety Contr, Luoyang 471003, Peoples R China

[3] Henan Univ Sci & Technol, Natl Expt Teaching Demonstrat Ctr Food Proc & Safe, Luoyang 471003, Peoples R China

[4] Henan Engn Res Ctr Food Mat, Luoyang 471003, Peoples R China

来源：

FOODS | 2024年 / 13卷 / 09期

基金：

中国国家自然科学基金;

关键词：

peony seed oil; interesterification; Lipozyme TL IM; margarine; coconut oil; alpha-linolenic acid; MLCTs; RICE BRAN OIL; BEEF TALLOW; SOYBEAN OIL;

D O I：

10.3390/foods13091405

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 degrees C (B1) to 33.5 degrees C. The solid fat content (SFC) of all the samples at 20 degrees C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a beta ' crystal form and could be used to prepare functional margarine.

引用

页数：12