The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and physical properties of obtained products. Full factorial design was constructed using blend ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed with sn-1,3-specific lipase. Interesterified lipids have higher free fatty acid content and lower oxidative stability compared to initial blends. Interesterification did not cause trans-fatty acid formation and products mostly contained β crystals. Solid fat content and slip melting point decreased up to 6 hr of interesterification; however, longer reaction times have negative effects on these parameters. Statistical analyses’ results confirmed that reaction time is highly important for enzymatic interesterification.

中文翻译：

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加工参数对酶法酯化牛脂-玉米油混合物化学和物理性质的影响

本研究的目的是通过玉米油酶促酯交换工艺改善牛脂的一些物理和化学特性，并研究工艺参数对所得产品化学和物理特性的影响。使用混合比和反应时间作为工艺参数构建全因子设计。酶促酯交换由 sn-1,3 特异性脂肪酶催化。与初始混合物相比，酯交换脂质具有更高的游离脂肪酸含量和更低的氧化稳定性。酯交换不引起反式脂肪酸的形成，产物大多含有 β 晶体。酯交换 6 小时后固体脂肪含量和滑动熔点降低；然而，较长的反应时间会对这些参数产生负面影响。