牛脂替代品的质地和挥发性概况,由试点规模的连续酶激酶兴化制成
Shuo Zou1, Jun Zhou1, Yilin Du1
1JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
Food chemistry
|August 1, 2023
概括
一种新的可食用的牛脂 (BT) 替代品是使用酶的兴趣化制造的. 这个替代品模仿BT的BT.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 可食用的牛脂 (BT) 是四川传统的火食材,因其独特的风味和质地而受到重视.
- 过度食用BT会引起健康问题,因为它含有反式脂肪酸和胆固醇.
- 开发对传统食品成分更健康的替代品对于公共卫生至关重要.
研究的目的:
- 开发和描述一种可食用的牛脂 (BT) 的酶性兴趣化替代品.
- 与天然BT相比,评估BT替代品的物理化学特性和挥发性化合物.
- 评估BT替代品在四川热中是否适合使用.
主要方法:
- 豆油和完全化棕油 (4:3,重量/重量) 在试验规模的包装式反应堆中的酶性兴趣化.
- 脂肪酸/三糖醇组合物的特征,固体脂肪含量,多态性和化/结晶行为.
- 在四川热中分析挥发性化合物,在和煮过程中用BT及其替代品制备.
主要成果:
- 确定酶性兴趣化最佳流量为120mL/分钟.
- 该BT替代品表现出与天然BT相似的脂肪酸/三糖配置文件,固体脂肪含量和热行为.
- 在过程中从BT替代品产生的挥发性化合物与天然BT产生的化合物相似.
结论:
- 酶性兴化成功生产了一种有前途的食用牛脂 (BT) 替代品.
- 这种BT替代品表现出适合于四川热应用的物理化学特性和挥发性概况.
- 这项研究扩大了四川热的潜在石油基地,提供了更健康的替代方案.
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