کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7585011 1492032 2018 31 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil
ترجمه فارسی عنوان
بینش مکانیکی نسبت به رابطه تریاسیل گلیسرول و کریستالیزاسیون مخلوط متعارف لیپاز کاتالیز شده استایرن نخل و روغن گیاهی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
To give a deep insight into the relationship between triacylglycerol and crystallization of interesterified fat, the blends of palm stearin and various vegetable oil were catalyzed by two different immobilized lipases in this study. After interesterification, the blends had wider plastic range indicated by the SFC results and more β′ crystal. The improved physicochemical characteristics of interesterified blends were attributed to their changed TAG profiles. The statistical analysis showed that the interesterified blends were more likely to form β′ crystal with the increase of SU2-type TAG content and the decrease of SSS-type TAG content (p < 0.01). In addition, the decrease of ECN 42- and ECN 48-type TAGs and the increase of ECN 50-type TAGs also significantly enhanced the formation of β′ crystal (p < 0.05). Furthermore, the sn-1,3-specific Lipozyme TL IM-catalyzed interesterified blends were favorable for the formation of β′ crystal than the non-specific Novozym 435-catalyzed interesterified blends.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 306-316
نویسندگان
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