Enzymatic interesterification of lard and high-oleic sunflower oil with Candida antarctica lipase to produce plastic fats
Enzymatic interesterification of lard and high-oleic sunflower oil with Candida antarctica lipase to produce plastic fats
复制标题
猪油和高油酸葵花籽油与南极假丝酵母脂肪酶酶促酯交换生产塑料脂肪
DOI：
--
复制
发表时间：
1998
期刊：
影响因子：
--
通讯作者：
C. Akoh
中科院分区：
文献类型：
--
作者：
V. Seriburi;C. Akoh
将猪油和高油酸向日葵油（Trisun® Extra）在55°C下与来自南极假丝酵母的SP 435脂肪酶相互酯化24小时以产生塑料脂肪。随着trisun量的增加，游离脂肪酸百分比、不饱和脂肪酸/饱和脂肪酸值、氧化性和甘油三酯产物sn-2位上发现的18：1量增加。差示扫描量热分析表明，产物中低熔点组分比高熔点组分含有更多的18：1。猪油与三聚氰胺的60：40（w/w）比例具有最宽的塑性范围（3-26°C）。生产该共混物的按比例放大的反应产生在sn-2位具有60.1% 18：1的产物，相比之下物理共混物的产物为44.9%。60：40酯交换混合物的固体脂肪含量类似于软型人造黄油。
Lard and high-oleic sunflower oil (Trisun® Extra) were interesterified at 55°C for 24 h with SP435 lipase from Candida antarctica to produce plastic fats. As the amount of trisun increased, percentage free fatty acid, unsaturated fatty acid/saturated fatty acid value, oxidizability, and the amount of 18:1 found at the sn-2 position of triglyceride products increased. Differential scanning calorimetry showed that the low-melting components in the product contained more 18:1 than the high-melting components. A 60:40 (w/w) ratio of lard to trisun had the widest plastic range (3–26°C). The scaled-up reaction to produce this blend resulted in a product that had 60.1% 18:1 at the sn-2 position compared to 44.9% for the physical blend. The solid fat content of the 60:40 interesterified mixture resembled soft-type margarine oil.