Enzymatic and chemical interesterification was used in preparation of structured fats without trans fatty acids. Structured fats were based on fatty acids which are not cholesterol-raising (stearic, behenic, arachidic and oleic acid). Blends of high oleic sunflower oil and fully hydrogenated erucic rapeseed oil, with molar ratio of long unsaturated fatty acids (LUFA, mainly oleic acid) to long saturated fatty acid (LSFA, mainlystearic, arachidic and behenic acid) 1.5:1; 1:1 and 1:1.5, were interesterified by alkaline and sn-1,3 enzymatic interesterification. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerols content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering the melting point, solidification point, changing in SFC profile and DSC thermograms. Greater changes in physical properties were noted after sn-1, 3 enzymatic interesterification. It has been found that it is still possible to use the enzyme Lipozyme TL IM for the interesterification of fully hydrogenated fats with high melting point. Prepared structured fat was used for the model fat blends preparation where as a liquid part was used low erucic rapeseed oil. The strength of the three-dimensional crystal network of model fat blends was monitored by means of a penetrometric test at 10 °C. Physical properties of fat blends such as melting point, solidification point, solid fat content, penetrometry increased with increasing concentration of structured fats. The increase was caused also with increasing ratio of saturated fatty acid in structured fats. Mixture of polymorphic modifications β and β´ was observed in most fat blends.

中文翻译：

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基于长链脂肪酸的结构化脂肪和脂肪混合物的物理性质

酶和化学酯交换反应用于制备不含反式脂肪酸的结构化脂肪。结构脂肪基于不增加胆固醇的脂肪酸（硬脂酸，山hen酸，花生酸和油酸）。高油酸葵花籽油和完全氢化的芥酸菜籽油的混合物，长不饱和脂肪酸（LUFA，主要为油酸）与长饱和脂肪酸（LSFA，主要为硬脂酸，花生酸和山hen酸）的摩尔比为1.5：1；1：1和1：1.5被碱和Sn-酯化1,3酶促酯交换。酯交换引起三酰基甘油种类的显着重排，三不饱和三酰基甘油含量的减少以及单不饱和和二不饱和三酰基甘油的增加，从而降低了熔点，凝固点，SFC曲线和DSC热谱图的变化。锡后发现物理性能发生较大变化-1、3酶促酯交换。已经发现，仍然可以使用脂酶（Lipozyme TL IM）酶对具有高熔点的完全氢化的脂肪进行酯交换。制备的结构化脂肪用于模型脂肪共混物的制备，其中液体成分使用低芥酸菜籽油。通过在10°C下进行的渗透测试来监测模型脂肪混合物的三维晶体网络的强度。脂肪混合物的物理特性（例如熔点，凝固点，固体脂肪含量，渗透率）随结构化脂肪浓度的增加而增加。增加也是由于结构性脂肪中饱和脂肪酸比例的增加。在大多数脂肪混合物中都观察到了多晶型修饰物β和β´的混合物。