单甘酯对棉籽油和棕榈硬脂酯交换体系结晶性质的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 46-49.

单甘酯对棉籽油和棕榈硬脂酯交换体系结晶性质的影响

王瑛瑶¹,Lingzhi-cheong²,栾霞¹,段章群¹,魏翠平¹

1. 国家粮食局科学研究院
2. Agro-Biotechnology Science, Aarhus University, Demark

收稿日期:2012-07-06 修回日期:2012-12-27 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 王瑛瑶 E-mail:wyy@chinagrain.org
基金资助:
中丹国际合作项目资助

The effect of monoglycerol on crystallization character of cottonseed oil and palm stearin interesterified product

Received:2012-07-06 Revised:2012-12-27 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 本文研究了不同油酸单甘脂添加量对棉籽油和棕榈硬脂（50:50）酶催化酯交换产物结晶性质的影响。结果表明，添加2%和5%的油酸甘油酯，酯交换产物的SFC与熔点基本不发生变化，添加量增大到10%，体系的固体脂肪含量与熔点略有下降；添加不同量的油酸甘油酯，均使酯交换产物结晶温度发生变化，其中低熔点组分对应的峰温度随添加量增加而增大，高熔点组分对应的峰温度随添加量增大而下降；2%的油酸单甘脂对酯交换产物的成核速率和结晶速率不存在影响；添加不同量的油酸单甘酯后，酯交换产物中?′晶形比例下降，下降程度与添加量成负相关。

关键词: 棉籽油, 棕榈硬酯, 酯交换产物, 油酸单甘脂, 结晶性质

Abstract: Different contents of mono- oleoylglycerol were added to the interesterified product and the effect of mono- oleoylglycerol on interesterified blends’ crystallization properties was investigated in this paper. The results showed that mono- oleoylglycerol with 2% and 5% had no effect on solid fat content (SFC) and dropping points of the blends, while 10% mono- oleoylglycerol decreased the SFC and dropping points slowly. The crystallization temperatures of the blends were changed after adding mono- oleoylglycerol. The peak temperature of the low-melting-point components was increased with the adding content increasing, and it was contrary of the high-melting-point components. 2% mono- oleoylglycerol had no effect on the nucleation and crystallization rates of the interesterified blends. The ratio of the crystal polymorphism ?′, which is interesting for several food applications, of the blends was decreased after adding mono- oleoylglycerol and the more mono- oleoylglycerol was added, the less decreased.

王瑛瑶 Lingzhi-cheong 栾霞段章群魏翠平. 单甘酯对棉籽油和棕榈硬脂酯交换体系结晶性质的影响[J]. 食品科学, 2013, 34(3): 46-49.

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