Trans-free shortenings through the interesterification of rice bran stearin, fully hydrogenated soybean oil and coconut oil.
Trans-free shortenings through the interesterification of rice bran stearin, fully hydrogenated soybean oil and coconut oil.
复制标题
通过米糠硬脂、完全氢化大豆油和椰子油的酯交换制备无反式起酥油
DOI：
10.1515/ijfe-2014-0279
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发表时间：
2015-01-01
影响因子：
1.6
通讯作者：
Xingguo Wang
中科院分区：
文献类型：
--
作者：
Can Shi;Ming Chang;Xingguo Wang
摘要以米糠硬脂（RBS）和全氢化大豆油（FHSBO）为原料，以RBS/FHSBO质量比为50：50、60：40和70：30的比例进行二元共混，制备了无反式酯交换脂肪。使用商业脂酶RM IM（总底物的10重量%）催化反应。还添加椰子油（CO，20重量%的RBS/FHSBO）以增加中链脂肪酸含量。评价酶相互酯化脂肪EIEF的物理性质（即，固体脂肪含量（SFC）、多晶型和晶体形态）和生物活性植物化学成分含量。酯交换后的SFC曲线变平，表明塑性范围宽。在25 °C下，具有不同比例（RBS/FHSBO=50：50、60：40和70：30）的EIEF的SFC分别为34.2、25.7和17.8%，而相同比例的物理共混物显示41.4、35.7和27.7%。 X射线衍射（XRD）分析表明，在物理共混物中观察到β晶型，而在EIEF中仅发现β'晶型，这是制备起酥油和人造奶油最需要的晶型。EIEF含有416.7-602.4 mg/100 g谷维素、25.4-36.5 mg/100 g总生育酚和319.3-431.8 mg/100 g总植物甾醇，具有保健作用。结果表明，EIEF在起酥油和人造黄油制备中可能有潜在的应用。
Abstract Trans-free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD), β polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.