Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products
Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products
复制标题
DOI：
10.1007/s00217-009-1188-8
复制
发表时间：
2010-01-01
影响因子：
3.3
通讯作者：
Wang, Xingguo
中科院分区：
文献类型：
--
作者：
Liu, Yuanfa;Meng, Zong;Wang, Xingguo
共混物的牛脂（BT）/菜籽油（CO）（85：15，65：35，w/w）在以下条件下进行酯交换：0.4%CH3ONa，60 A度C，30分钟。三酰甘油（TAG）的组成，多晶型，晶体形态，热性能，流变性能和氧化稳定性的原始和酯交换的共混物进行了评价。化学酯交换（CIE）引起TAG物种更平衡的重排，三饱和（S-3），三不饱和（U-3）TAG含量减少，单饱和-二不饱和（SU 2）TAG含量增加。X射线衍射（XRD）分析表明，酯交换共混物均为双链（2L）堆积β '晶体。热曲线证实了在酯交换共混物中出现的略微窄的熔融和结晶温度范围，这主要是由于CIE后S-3和U-3型TAG减少和SU 2增加。流变学分析表明，CIE使BT/CO共混物的硬度、储能模量（G '）和损耗模量（GaEuro（3））均下降。使用0.02%TBHQ时，酯交换脂肪的氧化稳定性显著提高，与底物共混物相比，酯交换脂肪的氧化稳定性降低。以BT/CO为85：15和65：35的共混物为原料，通过酯交换反应制备了低反式含量的起酥油和人造奶油，并将其进行了离心结晶和面包烘焙试验。仪器和感官分析的结果表明，这两种类型的面包相似的可接受性。本研究表明，酯交换脂肪满足市场上的面包起酥油和人造黄油的要求，分别。
Blends of beef tallow (BT)/canola oil (CO) (85:15, 65:35, w/w) were interesterified under the following conditions: 0.4% CH3ONa, 60 A degrees C, 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-3), triunsaturated (U-3) TAG content and increase in monosaturate-diunsaturated (SU2) TAG content. X-ray diffraction (XRD) revealed that all the interesterified blends were exclusively double chain (2L) stacking beta' crystal. Thermal curves confirmed slight narrow melting and crystallization temperature ranges appearing in interesterified blends, mainly due to decreased S-3 and U-3 type TAGs and increased SU2 after CIE. Rheological analysis showed that CIE led to dropping in both hardness, storage modulus (G') and loss modulus (GaEuro(3)) 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.