牛油与低芥酸菜籽油酶法酯交换制备牛油基塑性脂肪的研究  

Preparation of beef tallow-based plastic fats by enzymatic interesterification of beef tallow and low erucic acid rapeseed oil

作　　者：孟宗[1] 孟祥永 阴法文 李进伟[1] 徐振波[1,3] 王兴国 刘元法[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]中储粮油脂有限公司,北京100044 [3]丰益(上海)生物技术研发有限公司,上海200137

出　　处：《中国油脂》2013年第11期46-50,共5页China Oils and Fats

基　　金：国家自然基金青年基金项目(31201382);"十二五"国家科技支撑计划项目(2011BAD02B04);教育部新世纪人才计划(NCET-10-0457)

摘　　要：在脂肪酶催化下,研究采用牛油与低芥酸菜籽油酯交换制备塑性脂肪。以牛油/低芥酸菜籽油(质量比80∶20)作为反应底物,以酯交换度为指标,在单因素实验基础上,以脂肪酶添加量、反应温度、反应时间为影响因子,响应面法优化得到牛油与低芥酸菜籽油酶法酯交换的最优条件为:脂肪酶Lipozyme RM IM添加量8.8%(以油质量计),反应温度72℃,反应时间2.8 h。在最优条件下,酯交换度为0.450。牛油/低芥酸菜籽油(质量比50∶50、60∶40、70∶30、80∶20、90∶10、100∶0)6种配比底物分别在最优条件下进行酯交换反应,经酯交换后油脂的塑性范围变宽,表现出作为烘焙型起酥油、人造奶油基料油使用的巨大潜力。With lipase as the catalyst, beef tallow- based plastic fats was prepared by enzymatic interest- erification of beef tallow and low erucic acid rapeseed oil. On the basis of single factor experiment,with lipase dosage, reaction temperature and reaction time as the influencing factors, beef tallow/low erucic acid rapeseed oil （mass ratio 80： 20） as the reaction substrates, the degree of interesterification as the in- dex,the optimal enzymatic interesterification conditions of beef tallow and low erucic acid rapeseed oil were obtained by response surface methodology as follows ：Lipozyme RM IM dosage 8.8% （on the basis of the oil mass）, reaction temperature 72℃, reaction time 2.8 h, Under these conditions, the degree of in- teresterification was 0.450. The enzymatic interesterification were conducted under the optimal conditions with six kinds of beef tallow/low erucic acid rape- seed oil （ mass ratio 50： 50,60： 40,70： 30,80： 20, 90：10 and 100：0 respectively） as substrates, and the plastic range of interesterified fats became wi- der, and the beef tallow showed the huge potential as the based -fats of baking shortenings and mar- garines after enzymatic interesterification

关 键 词：牛油 低芥酸菜籽油 酶法酯交换 塑性脂肪 

分 类 号：TQ641[化学工程—精细化工] TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]