基于甘油二酯塑性脂肪的结晶特性和相容性研究  

Crystallization behavior and compatibility of diacylglycerol-based plastic fat

作　　者：杨雪[1,2] 刘尊[1] 宋佳[1] 王晓晨[1] 张宁[1] 徐怀义 汪勇[1] 

机构地区：[1]暨南大学食品科学与工程系,暨南大学-萨斯喀切温大学“油料生物炼制与营养”联合实验室,广州510632 [2]广州市微生物研究所广州工业微生物检测中心,广州510663 [3]广州嘉德乐生化科技有限公司,广州510630

出　　处：《中国油脂》2017年第7期24-29,共6页China Oils and Fats

基　　金：国家自然科学基金项目(31371785);广东省科技计划项目(2013B090800009);教育部“新世纪优秀人才”支持计划(NCET-12-0675);广州市科技计划项目(2014Y2-00192)

摘　　要：在鼓泡式反应器中,利用Lipozyme 435催化棕榈液油甘油解合成棕榈液油甘油二酯(POLDAG),并通过分子蒸馏获得DAG含量达82.6%的POL-DAG。利用差示扫描量热仪及脉冲核磁共振仪分析由山茶油(CO)、棕榈油硬脂(PS)和POL-DAG组成的塑性脂肪的结晶特性和相容性。结果表明:混合物的熔点、结晶起始点和结晶焓随CO含量的增加而降低,随PS和POL-DAG含量的增加而升高;当CO、PS与POL-DAG以1∶1∶1混合时相容性最差,而以4∶1∶1混合时相容性最好,其次是1∶4∶1和1∶1∶4。Palm olein-based diacylglycerol （POL-DAG） was synthesized through Lipozyme 435-catalyzed glycerolysis of palm olein in a bubble column reactor, and POL-DAG with DAG content of 82.6% was obtained after being purified by molecular distillation. The crystallization behavior and compatibility of the plastic fat composed of oil-tea camellia seed oil （CO）, palm stearin （PS） and POL-DAG were analyzed by differential scanning calorimeter and pulsed nuclear magnetic resonance. The results showed that the melting point, crystallization onset and crystallization enthalpy decreased when the CO content increased, while PS and POL-DAG showed opposite results. Compatibility was the worst when CO, PS and POL-DAG were mixed in a ratio of 1∶1∶1, while it was the best when in a ratio of 4∶1∶1, followed by 1∶4∶1 and 1∶1∶4.

关 键 词：甘油二酯 脂肪酶 塑性脂肪 结晶特性 相容性 

分 类 号：TS225.6[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]