猪油与棕榈硬脂酶法酯交换制备零反式脂肪酸起酥油的研究

Enzymatic interesteriftcation of lard and palm stearin for preparation of zero trans fatty acid shortenings

研究了固定化脂肪酶Lipozyme RM IM催化猪油和棕榈硬脂酯交换制备起酥油的工艺,考察了反应温度、酶添加量、反应时间对酯交换反应的影响。并以反应后体系在20℃下的固体脂肪含量(SFC)为指标,确定了理想的工艺条件:反应温度60℃,酶添加量8%,反应时间1 h。利用等温曲线和X-射线衍射技术研究了混合体系酯交换前后的相容性和晶体形态,结果表明:经酯交换后,混合体系的相容性得到显著改善,晶型由β型转变为β'型,适宜用作焙烤起酥油。

The process of enzymatic interesterification of lard and palm stearin using immobilized lipase Lipozyme RM IM as catalyst was studied, and the impact factors such as reaction temperature, enzyme addition and reaction time were also tested. In addition, the solid fat content （SFC） under 20 ℃ was used as the index, and the optimum conditions were obtained ： reaction temperature 60℃, enzyme amount 8%, and reaction time 1 h. Moreover, the compatibility and crystal form of the mixed sysytem of lard and palm stearin before and after enzymatic interesterification were studied by isothermal solid diagrams and XRD. The results showed that the compatibility of mixtures was improved and crystal form were changed from β to β＇ after enzymatic interesterification. The products were suitable as baking shortenings.