1-棕榈酸-2-油酸-3-硬脂酸甘油三酯对巧克力霜变行为的影响机制及其酶法制备研究进展  

Progress in mechanism of 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol triglyceride on bloom behavior of chocolates and its enzymatic preparation

作　　者：史宸宇 陈其刚 彭楚翘 李玲[1] 林鹏 金俊[1] SHI Chenyu;CHEN Qigang;PENG Chuqiao;LI Ling;LIN Peng;JIN Jun(National Engineering Research Center for Functional Food,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院江苏省食品安全与质量控制协同创新中心国家功能食品工程技术研究中心,江苏无锡214122

出　　处：《中国油脂》2021年第12期44-49,78,共7页China Oils and Fats

基　　金：国家自然科学基金(32001653);中央高校基本科研业务费专项资金资助(JUSRP12004);中国博士后科学基金面上资助(2021M691291);江南大学大学生创新训练计划项目(2020534X)。

摘　　要：类可可脂具备与可可脂一致的甘油三酯类型,以单不饱和对称型甘油三酯为主要组成,合理开发类可可脂资源可解决可可脂供不应求的困境,然而目前关于类可可脂的理解、制备和应用还存在诸多问题。介绍了具备工业化开发前景的类可可脂资源,论述了在单不饱和对称型甘油三酯体系中缺乏1-棕榈酸-2-油酸-3-硬脂酸甘油三酯(POSt)易引发巧克力起霜的机制,指出该问题已成为类可可脂应用的一大瓶颈;进而基于不同的脂质底物,提出酶法酯交换制备富含POSt类可可脂的技术路径。Cocoa butter equivalents(CBEs) have the same type of triglycerides as cocoa butter, symmetrical monounsaturated triacylglycerols, which solves the dilemma of increasing demands for cocoa butter. However, there are still many problems in the understanding, preparation, and application of these equivalents. The CBE-resources with industrial development prospects were systematically introduced, and it was pointed out that lack of 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol(POSt) in the symmetrical monounsaturated triacylglycerol-system was the bottleneck problem in the application of CBEs. Lack of POSt in CBEs was highly connected with chocolate bloom. To solve this defect, POSt-rich CBEs were suggested to be produced by enzymatic transesterification, which were also discussed in detail based on the different lipid substrates.

关 键 词：类可可脂 起霜 POST 晶型 酶法酯交换 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]