通过酶性糖溶解对植物油进行结构化,以制造油中的水乳液
Ecaterina Savchina1, Antonella L Grosso1, Petra Massoner2
1Free University of Bozen-Bolzano, 39100 Bolzano, Italy.
Food chemistry
|February 1, 2024
概括
花生油的酶性糖解产生结构性油,增强油中的水乳液的物理稳定性. 这种生物技术过程提供了改善的功能性质和减少和脂肪酸.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 植物油通过酶性糖解来结构化,以提高功能.
- 了解这个过程的动力学对于优化至关重要.
- 结构油可以提高乳液的稳定性.
研究的目的:
- 研究花生油糖解的动力学.
- 评估由此产生的结构油在油中的水乳液中的潜力.
- 描述乙糖分数和脂肪晶体形成的变化.
主要方法:
- 使用Candida antarctica的脂酶B进行酶体糖解.
- 反应条件:糖与油的摩尔比为1:1,4%的催化剂,65°C,400rpm.
- 通过NMR,DSC,扫描电子显微镜和光散射技术进行分析.
主要成果:
- 甘油分解遵循第一阶段的动力学,在16小时内将甘油三转化为单和二甘油三.
- 结构油显著提高了油中的水乳液的物理稳定性.
- 在用糖化油配制的乳液中,相分离被有效地延迟.
结论:
- 酶性糖解是一种有效的结构化花生油的方法.
- 结构油增强了油中的水乳液的稳定性.
- 这个过程有潜力开发功能性食品成分,降低和脂肪含量.
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