Oxidative stability of a lipase-catalyzed transesterified palm stearin and palm kernel olein blend

被引：0
|
作者：
Chu, BS
Ghazali, HM
Lai, OM [1 ]
Man, YBC
Yusof, S
Yusoff, MSA
机构：
[1] Univ Pertanian Malaysia, Fac Food Sci & Biotechnol, Serdang 43400, Malaysia
[2] Palm Oil Res Inst Malaysia, Persiaran Inst, Selangor DE, Malaysia
来源：
JOURNAL OF FOOD LIPIDS | 2000年 / 7卷 / 03期
关键词：
D O I：
10.1111/j.1745-4522.2000.tb00172.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A palm stearin (PS) and palm kernel olein (PKO) blend at ratio 1:1 (by weight) was enzymatically transesterified. The oxidative stability of the blend, its control (without transesterification) as well as the PS and PKO were evaluated in a conventional oven at 60C for two weeks. Samples were withdrawn at 2 day intervals and analyzed for their peroxide value, iodine value, content of conjugated diene and fatty acid (FA) composition. The transesterified blend was found to be more susceptible than the control to oxidation during storage. PS exhibited the largest change in oxidative parameters employed, mainly due to its high level of unsaturated FA.
引用
收藏
页码：207 / 215
页数：9
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