乳化剂对富含甘油二酯的人造奶油乳化体系结晶行为的影响  

Effect of emulsifiers on crystallization behaviors of diacylglycerol-enriched margarine emulsion

作　　者：郭雅佳 刘尊[1,2] 宋佳[1,2] 仇超颖[1,2] 汪勇[1,2] GUO Yajia LIU Zun SONG Jia QIU Chaoying WANG Yong(Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China Guangdong Saskatchewan Oilseed Joint Laboratory, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China)

机构地区：[1]暨南大学食品科学与工程系,广东高校油脂生物炼制工程技术研究中心,广州510632 [2]广东省粮油副产物生物炼制工程技术研究中心,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

出　　处：《中国油脂》2017年第9期60-65,共6页China Oils and Fats

基　　金：国家自然科学基金项目(31371785;31601503);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：以饱和单甘酯和棕榈油(24℃)为原料,采用脂肪酶Lipozyme TL IM催化酯交换反应制备含甘油二酯(31.2%)的人造奶油基料油。利用差示扫描量热仪(DSC)、核磁共振分析仪、偏光显微镜(PLM)和X-射线衍射仪(XRD)等研究不同乳化剂(单硬脂酸甘油酯、蔗糖酯、大豆卵磷脂)对甘油二酯基料油制备的人造奶油结晶行为的影响。结果表明:单硬脂酸甘油酯、大豆卵磷脂和蔗糖酯复配质量比为1∶1∶1(乳化剂含量为1%)时,制得的人造奶油熔点较低,固体脂肪含量满足食品工业人造奶油的要求,在45℃条件下可全部熔化,且晶体细腻均匀,能较好地包裹液油。Abstract： Lipase Lipozyme TL IM was used to catalyze transesterification between saturated monoglycer- ide and palm oil （24 ℃ ） to prepare margarine based oil containing 31.2% of diacylglycerol. The effects of different emulsifiers （glyceryl monostearate, sucrose ester, soybean iors of the margarine were studied by differential scanning calorimeter lecithin） on crystallization behav- （ DSC ）, pulsed nuclear magnetic resonance （pNMR）, polarized light microscope （PLM） and X- ray diffractometer （XRD）. The results showed that when the mass ratio of glyceryl monostearate, soybean lecithin and sucrose ester was 1 ： 1 ： 1 （ emulsifiers content 1% ）, the melting point of margarine was low, and the solid fat content could meet requirements of margarine in food industry, and theproduct completely melted at 45 ℃. Also, thecrystal was fine, smooth and evenly distributed. Therefore, it could wrap the fluid oil well.

关 键 词：乳化剂 棕榈油(24℃) 甘油二酯 人造奶油 结晶行为 

分 类 号：TS225.61[轻工技术与工程—粮食、油脂及植物蛋白工程]