Relationship between the Molecular Structures of Edible Oils and their Food Processing and Cooking Properties

食用油的分子结构与其食品加工和烹饪性能的关系

• 批准号: 04680069
• 负责人: MATOBA Teruyoshi
• 金额: $ 1.28万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04680069/
• 关键词: Edible oils; Triacylglycerol; Deep frying; Emulsification; Fatty acid

In this study, the influence of triacylglycerol (TG) molecular structures on emulsifying and deep fat frying was investigated. First, in order to elucidate the relationship between the molelular structure and emulsification property of TG, the emulsification susceptibilities of various kinds of single TG molecular species and edible oils were determined. The susceptibility increased as the carbon number and double bond number of TG increased, but the effect of the double bond was predominant. Furthermore, this property was significantly affected by the carbon number and double bond member of fatty acid moeities in TGs rather tahn by the position of fatty acids in the glycerol moiety.Next, the influence of TG molecular structure on deep fat frying properties was investigated. As the carbon number of TG increased, the oil absorption rate and the dehydration rate decreased, whereas the maximal oil absorption and the maximal dehydration were almost similar. According to teh behavior of oil drainage, oils were classified into two groups, solid fats and liquid oils. In the case of solid fat, the maximal oil drainage increased as the melting point lowered. On teh other hand, the ol drainage rate increased as the viscosity decreased in the case of liquid oils. These results demonstrate that TG molecular structure affects the deep frying properties of TGs.

研究了甘油三酯（TG）分子结构对乳化和油炸的影响。首先，为了阐明TG的分子结构与乳化性能之间的关系，测定了各种单一TG分子种与食用油的乳化敏感性。随着TG碳数和双键数的增加，其敏感性也随之增加，但双键的影响占主导地位。此外，这种性质受到tg中脂肪酸分子的碳数和双键成员的显著影响，而不是脂肪酸在甘油部分的位置。其次，研究了TG分子结构对油炸性能的影响。随着TG碳数的增加，吸油率和脱水率降低，最大吸油率和最大脱水率基本一致。根据排油行为，将油脂分为固体油脂和液体油脂两类。对于固体脂肪，最大排油量随熔点的降低而增加。另一方面，在液体油的情况下，随着粘度的降低，排油速率增加。这些结果表明TG分子结构影响TG的油炸性能。

项目成果

Masami Mimura et al.: ""Relationship between Molecular Structure and Emulsification Properties of Edible Oils"" Bioscience Biotechnology and Biochemistry. (in press).

Masami Mimura 等人：“食用油的分子结构与乳化特性之间的关系”，生物科学生物技术和生物化学。

Masami Kimura 他: "Relationship between the Molecular Structure and Emulsification Properties of Edible Oils" Bioscience,Biotechnology,and Biochemistry. 58(印刷中). (1994)

Masami Kimura 等人：“食用油的分子结构和乳化特性之间的关系”生物科学、生物技术和生物化学 58（出版中）。

Masami Kimura 他: "Relationship between the Molecular Structure and Deep Fat Frying Properties of Edible Oils" Journal of Home Economics of Japan. 44. 1027-1032 (1993)

Masami Kimura 等人：“食用油的分子结构与油炸特性的关系”《日本家政学杂志》44. 1027-1032 (1993)。

Masami KIMURA et al.: ""Relationship between the Molecular Structure and Deep fat Frying Properties of Edible Oils"" Journal of Home Economicas of Japan. Vol. 44. 1027-1032 (1993)

Masami KIMURA 等：“食用油的分子结构与油炸性能的关系”，《日本家庭经济杂志》。

M.Kimura,K.Hasegawa,H.Takamura,T.Matoba: "Preparation of Triacylglycerol Molecular Species by Interesteri fication Using Endocellular Lipase in n-Hexane" Agricultural and Biological Chemistry. 55. 3039-3043 (1991)

M.Kimura、K.Hasekawa、H.Takamura、T.Matoba：“在正己烷中使用细胞内脂肪酶通过酯交换制备三酰甘油分子”农业和生物化学。