Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat.
Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat.
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DOI：
10.1111/j.1750-3841.2012.02637.x
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发表时间：
2012-04
影响因子：
3.9
通讯作者：
L. Tang;Jiang-Ning Hu;Xue-mei Zhu;Li-ping Luo;Lin Lei;Z. Deng;Ki-Teak Lee
中科院分区：
文献类型：
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作者：
L. Tang;Jiang-Ning Hu;Xue-mei Zhu;Li-ping Luo;Lin Lei;Z. Deng;Ki-Teak Lee
已知肉桂籽油（CCSO）富含中链脂肪酸（MCFA）或中链三酰甘油（MCT）。本研究的目的是通过使用脂肪酶（Lipozyme TL IM，总底物的10%）作为催化剂，在65 °C下8小时，由棕榈硬脂（PS）和CCSO以3个重量比（PS：CCSO 60：40、70：30、80：20，wt/wt）的脂质混合物（500 g）生产零反式MCT富集的塑性脂肪。产物中主要脂肪酸为棕榈酸（C16：0，42.68%~ 53.42%）、油酸（C18：1，22.41%~ 23.46%）和MCFA（8.67%~ 18.73%）。在酯交换产物中检测到α-生育酚（0.48 - 2.51 mg/100 g）、γ-生育酚（1.70 - 3.88 mg/100 g）和δ-生育酚（2.08 - 3.95 mg/100 g）。对产品的固体脂肪含量（SFC）、滑熔点（SMP）和晶体多晶型等物理性质进行了评价，以确定其在起酥油或人造奶油中的应用前景。结果表明，在25 °C下，酯交换产物的SFC分别为9%（60：40，PS：CCSO）、18.50%（70：30，PS：CCSO）和29.2%（80：20，PS：CCSO）。酯交换产物中大多数为β'晶型。此外，在产品中未检测到反式脂肪酸。这种富含零反式MCT的脂肪可能具有起酥油和人造黄油的潜在功能，可能成为日常饮食中新型的营养塑料脂肪。
It is known that Cinnamomum camphora seed oil (CCSO) is rich in medium-chain fatty acids (MCFAs) or medium-chain triacylglycerols (MCTs). The purpose of the present study was to produce zero-trans MCTs-enriched plastic fat from a lipid mixture (500 g) of palm stearin (PS) and CCSO at 3 weight ratios (PS:CCSO 60:40, 70:30, 80:20, wt/wt) by using lipase (Lipozyme TL IM, 10% of total substrate) as a catalyst at 65 °C for 8 h. The major fatty acids of the products were palmitic acid (C16:0, 42.68% to 53.42%), oleic acid (C18:1, 22.41% to 23.46%), and MCFAs (8.67% to 18.73%). Alpha-tocopherol (0.48 to 2.51 mg/100 g), γ-tocopherol (1.70 to 3.88 mg/100 g), and δ-tocopherol (2.08 to 3.95 mg/100 g) were detected in the interesterified products. The physical properties including solid fat content (SFC), slip melting point (SMP), and crystal polymorphism of the products were evaluated for possible application in shortening or margarine. Results showed that the SFCs of interesterified products at 25 °C were 9% (60:40, PS:CCSO), 18.50% (70:30, PS:CCSO), and 29.2% (80:20, PS:CCSO), respectively. The β' crystal form was found in most of the interesterified products. Furthermore, no trans fatty acids were detected in the products. Such zero-trans MCT-enriched fats may have a potential functionality for shortenings and margarines which may become a new type of nutritional plastic fat for daily diet.