Enzymatic production of trans-free shortening from coix seed oil, fully hydrogenated palm oil and Cinnamomum camphora seed oil
Enzymatic production of trans-free shortening from coix seed oil, fully hydrogenated palm oil and Cinnamomum camphora seed oil
复制标题
薏苡仁油、全氢化棕榈油和樟树籽油酶法生产无反式起酥油
DOI：
10.1016/j.fbio.2017.12.010
复制
发表时间：
2018-04
期刊：
影响因子：
5.2
通讯作者：
Hu Jiangning
中科院分区：
文献类型：
--
作者：
Xu Yuxi;Zhu Xuemei;Ma Xiaoyu;Xiong Hua;Zeng Zheling;Peng Hailong;Hu Jiangning
过度食用传统油脂可能会因其不健康或不平衡的脂肪酸而导致许多慢性疾病，例如肥胖和心血管疾病。本研究以质量比为45:45:10、50:40:10和55:35:10的薏苡仁油(CO)、全氢化棕榈油(FHPO)和樟树籽油(CCSO)为原料，在Lipozyme RM IM催化下合成了一种新型低热量功能性非反式脂质。反应后，对结构化脂质进行了脂肪酸组成、三酰甘油（TAG）组成、熔化和结晶曲线、固体脂肪含量（SFC）、微观结构和多晶型的表征。结果显示，酯交换脂肪的总脂肪酸由棕榈酸（28.74-32.02%）、油酸（21.72-29.80%）、硬脂酸（14.17-16.47%）、亚油酸（12.92-18.13%）和中链脂肪酸（MCFAs， 6.24–10.84%）。至于酯交换脂肪中的 TAG 组成，TAG 种类显示出理想量的 OOL/OLO (17.36–20.29%)、LLO/LOL/LaPO/LaOP/OLaP (8.22–10.81%)、PLO/OPL/POL/PPL/PLP (14.84–15.98%) 和 POS/PSO/OPS/PPS/PSP (12.81–22.81%)，其中POS/PSO/OPS/PPS/PSP、OOL/OLO和LLO/LOL/LaPO/LaOP/OLaP的含量远高于物理共混物。此外，酯交换后还观察到了新的TAG种类（PLO/OPL/POL/PPL/PLP）。同时，实验研究还表明，与物理混合物相比，酯交换脂肪的晶体形态小且离散，其 SMP (31.50–42.75 °C) 降低。此外，应该提到的是，酯交换脂肪的 SFC 在 25 °C 时为 22.98% 至 34.62%，大多数为 β' 晶型，有利于提高起酥油的涂抹性。这种由 CO、FHPO 和 CCSO 合成的塑性脂肪可能对食品有益。
Overconsumption of traditional fats and oils may cause many chronic diseases such as obesity and cardiovascular diseases due to their unhealthy or imbalanced fatty acids. In the present study, a new functional trans-free lipid with low calories was synthesized through coix seed oil (CO), fully hydrogenated palm oil (FHPO) and Cinnamomum camphora seed oil (CCSO) in mass ratios of 45:45:10, 50:40:10 and 55:35:10 which catalyzed by Lipozyme RM IM. After reaction, the structured lipids were characterized by fatty acid composition, triacylglycerol (TAG) composition, melting and crystallization profiles, solid fat content (SFC), microstructure and polymorphic form. Results revealed that the total fatty acids of interesterified fats consisted of palmitic acid (28.74–32.02%) and oleic acid (21.72–29.80%), stearic acid (14.17–16.47%), linoleic acid (12.92–18.13%), and medium-chain fatty acids (MCFAs, 6.24–10.84%). As for TAG composition in interesterified fats, TAG species showed desirable amounts of OOL/OLO (17.36–20.29%), LLO/LOL/LaPO/LaOP/OLaP (8.22–10.81%), PLO/OPL/POL/PPL/PLP (14.84–15.98%) and POS/PSO/OPS/PPS/PSP (12.81–22.81%), where the content of POS/PSO/OPS/PPS/PSP, OOL/OLO and LLO/LOL/LaPO/LaOP/OLaP were much higher than that of physical blends. Besides, new TAGs species (PLO/OPL/POL/PPL/PLP) were observed after interesterification. Meanwhile, experimental studies also demonstrate that the crystal morphology of interesterified fats was small and discrete compared to those of the physical blends and its SMP (31.50–42.75 °C) decreased. Moreover, it should mention that SFC of the interesterified fat, ranging from 22.98% to 34.62% at 25 °C with most β’ crystal forms, was beneficial to improve the spreadability in term of shortening. Such a plastic fat synthesized by CO, FHPO and CCSO might be beneficial for food product.
登录
查看更多内容
DOI：
10.1007/s11746-004-0914-7
发表时间：
2004-04
期刊：
Journal of the American Oil Chemists' Society
影响因子：
--
作者：
P. Mayamol;T. Samuel;C. Balachandran;A. Sundaresan;C. Arumughan
通讯作者：
P. Mayamol;T. Samuel;C. Balachandran;A. Sundaresan;C. Arumughan
淀粉粒分析揭示了浙江省跨湖桥遗址的古代饮食
DOI：
10.1007/s11434-009-0545-0
发表时间：
2010-04
期刊：
科学通报(英文版)
影响因子：
--
作者：
Jiang LePing;Yang XiaoYan
通讯作者：
Yang XiaoYan
影响因子：
3.9
作者：
L. Tang;Jiang-Ning Hu;Xue-mei Zhu;Li-ping Luo;Lin Lei;Z. Deng;Ki-Teak Lee
通讯作者：
L. Tang;Jiang-Ning Hu;Xue-mei Zhu;Li-ping Luo;Lin Lei;Z. Deng;Ki-Teak Lee
影响因子：
3.8
作者：
Fei Yu;Jun Zhang;Ya-zhuo Li;Zhenliang Zhao;Changxiao Liu
通讯作者：
Fei Yu;Jun Zhang;Ya-zhuo Li;Zhenliang Zhao;Changxiao Liu
影响因子：
2.7
作者：
NUMATA, M;YAMAMOTO, A;YAMADA, H
通讯作者：
YAMADA, H