蔗糖酯对分提棕榈油混合物等温结晶及热熔性的影响  

Effects of sucrose esters on isothermal crystallization behavior and thermal melting of fractionated palm oil blend

作　　者：陈寸红[1,2] 张虹 毕艳兰[1] 张露 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《中国油脂》2013年第11期37-42,共6页China Oils and Fats

基　　金：现代农业产业技术体系建设专项资金资助(nycytx-20-1-08)

摘　　要：研究不同脂肪酸组成的蔗糖酯对分提棕榈油混合物25℃等温结晶及热熔性的影响和作用机理。结果表明:与分提棕榈油混合物主要脂肪酸组成相近的棕榈酸蔗糖酯(P-170)和硬脂酸蔗糖酯(S-170)能促进其结晶,增加其等温结晶速率和黏度,形成大量小而密的晶体,热熔性好,升温易熔化;而与分提棕榈油混合物脂肪酸组成差异较大的月桂酸蔗糖酯(L-195),则延缓其结晶,降低结晶速率和黏度,形成大而稀的球晶;油酸蔗糖酯(O-170)虽与分提棕榈油混合物主要脂肪酸组成相近,但熔点低,对其结晶的影响不显著。The effects and mechanism of sucrose esters with different fatty acid compositions on the isothermal crystallization behavior and thermal melting of fraetionated palm oil blend were studied. The results showed that the crystallization was promoted by palmitate sucrose esters （P- 170） and stearate sucrose esters （S- 170） with similar fatty acid composition to fractionated palm oil blend, and the iso- thermal crystallization rate and viscosity of fractionated palm oil blend were increased and large amount of small and dense crystals formed. Fractionated palm oil blend had good thermal melting and easily melted at high temperature when added with P - 170 and S - 170. The crystallization was delayed by lauric acid sucrose esters （ L - 195 ）, whose fatty acid composition was different from fractionated palm oil blends, and the isothermal crystallization rate and viscosity of fractionated palm oil blend were decreased and large and sparse spherical crystals formed. Though the fatty acid composition of oletate sucrose esters （0 - 170） was similar to fractionated palm oil blends,but it had no remarkable effect on the crystallization of fractionated plam oil blend because of its low melting point.

关 键 词：分提棕榈油混合物 蔗糖酯 固体脂肪含量 流变性质 微观结构 热力学性质 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ641[轻工技术与工程—食品科学与工程]