ABSTRACT

In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozyme TL IM) hydrolyzed and esterified lauric, palmitic, and oleic acids. Further, the interesterification decreased the melting and crystallization temperatures by ≈2°C. Additionally, it allowed faster structuring and/or crystallization in both blends as indicated by high G’ values (3.6 × 10⁷ Pa for PS/PKO and 1.3 × 10⁷ Pa for HPS/PKO). Moreover, enzymatic interesterification promoted rapid stabilization of the number and size of HPS/PKO crystals. The results indicated that HPS/PKO is a healthier alternative to PS/PKO with regard to the proportion of unsaturated fatty acids. Finally, the rheological and microstructure analyses suggested that HPS/PKO enzymatically interesterified is a promising candidate for utilization in various fatty products.

摘要

在这项研究中，混合棕榈硬脂与棕榈仁油（HPS / PKO，70/30）的酶促酯交换反应提供了一种新的植物脂肪来源，与传统的棕榈硬脂混合物（PS / PKO）相比。三酰基甘油酯结果表明该酶（Lipozyme TL IM）水解并酯化了月桂酸，棕榈酸和油酸。此外，酯交换使熔融和结晶温度降低了约2°C。此外，它具有较高的G'值（ PS / PKO为3.6×10 ⁷ Pa和1.3×10 ⁷ Pa（HPS / PKO）。此外，酶促酯交换促进了HPS / PKO晶体的数量和大小的快速稳定。结果表明，就不饱和脂肪酸的比例而言，HPS / PKO是PS / PKO的更健康替代品。最后，流变学和微观结构分析表明，酶促酯交换的HPS / PKO是在各种脂肪产品中利用的有希望的候选者。