Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends-Reference-Cited by-同舟云学术

Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends

Published:2024-05-02 Issue:9 Volume:13 Page:1405
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Zhang Man¹,Xu Baocheng¹²³⁴^ORCID,Zhao Dongkun¹,Shen Mengqi¹,Li Mengjie¹,Liu Donghao¹,Liu Lili¹²³⁴^ORCID

Affiliation:

1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China

2. Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471003, China

3. National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang 471003, China

4. Henan Engineering Research Center of Food Material, Luoyang 471003, China

Abstract

This paper reports the preparation of margarine fat using Lipozyme TL IM as a catalyst and peony seed oil (PSO), palm stearin (PS) and coconut oil (CO) as raw materials. The results indicate that there were no significant changes in fatty acid composition before or after interesterification of the oil samples. However, the total amount of medium- and long-chain triglycerides (MLCTs) increased from 2.92% to 11.38% in sample E1 after interesterification, mainly including LaLaO, LaMO, LaPM, LaOO, LaPO and LaPP. Moreover, the slip melting point (SMP) of sample E1 decreased from 45.9 °C (B1) to 33.5 °C. The solid fat content (SFC) of all the samples at 20 °C was greater than 10%, indicating that they could effectively prevent oil exudation. After interesterification, the samples exhibited a β′ crystal form and could be used to prepare functional margarine.

Funder

special project of key research and promotion of Henan province of China

National Natural Science Foundation of China

Doctoral Scientific Research Foundation of Henan University of Science and Technology China

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/9/1405/pdf

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