摘要
以棕榈硬脂和大豆油为原料,通过Lipozyme TL IM催化酯交换法制备零反式脂肪酸人造奶油基料油。对酯交换产物的甘三酯组成、固体脂肪含量、结晶速度等进行了分析,结果发现酯交换产物甘三酯组成发生了较大变化,固体脂肪含量降低,结晶速度明显提高,X-射线衍射分析表明酯交换产物为β'晶型,差示扫描量热分析表明酯交换产物具有较宽的塑性范围,适合用于制备人造奶油。
The trans - free fatty acid margarine base oil was prepared by the transesterification of palm stearin and soybean oil with Lipozyme TL IM as catalyst, and the triacylglyceride composition,solid fat content and crystallization rate of the transesterification product were analyzed. The results indicated that the triacylglyceride composition of the transesterification product changed significantly, the solid fat con-tent decreased and the crystallization rate increased markedly. The transesterification product contained most β’ crystal by X - ray diffraction analysis and had a wide plastic range by differential scanning calo-rimetry analysis,which was suitable for preparing margarine.
出处
《中国油脂》
CAS
CSCD
北大核心
2014年第8期42-46,共5页
China Oils and Fats
基金
大连理工大学基本科研业务费专项项目(DUT12JN09)
