高油酸花生油酶促酯交换合成类可可脂工艺优化

为促进高油酸花生油的高值化利用,在无溶剂体系中以高油酸花生油为原料,棕榈酸乙酯、硬脂酸乙酯为酰基供体,酶促酯交换合成类可可脂。以目标甘三酯1,3-二棕榈酸-2-油酸(POP)、1-棕榈酸-2-油酸-3-硬脂酸(POS)、1,3-二硬脂酸-2-油酸(SOS)含量,硬脂酸指数和酰基位移率为评价指标,在单因素实验的基础上采用响应面法对酶促酯交换合成类可可脂的工艺条件进行优化。结果表明：酶促酯交换合成类可可脂的最佳工艺条件为硬脂酸乙酯与棕榈酸乙酯物质的量比1.3∶1、酰基供体与高油酸花生油物质的量比12∶1、加酶量2.7%(以底物质量计)、反应温度60℃、反应时间7 h,在该条件下产物甘三酯中POP、POS、SOS的含量分别为14.55%、48.87%、25.17%,硬脂酸指数为0.56,酰基位移率为7.35%。产物的目标甘三酯组成和脂肪酸组成与可可脂相近,可作为可可脂替代品应用。     

酶法合成类可可脂研究进展

全球市场对类可可脂需求不断增长,加速对酶法合成类可可脂技术研究与应用.该文概述影响酶法合成类可可脂因素及合成技术研究进展,并对国内外酶法合成类可可脂发展方向及未来市场进行展望.     

非水相酶促酸解制备类可可脂的工艺研究

在非水相条件下,利用固定化脂肪酶催化棕榈油中熔点分提物(POMF)与硬脂酸(St)进行酸解反应制备类可可脂(CBE).考察了不同固定化酶、酶添加量、反应溶剂、酶的水分活度、底物质量比和反应温度对反应产率、速率以及产物中甘三酯组成的影响.结果表明:Lipozyme RM IM<'IM>添加量8%(以底物质量计),环己烷为溶剂,酶水分活度0.54,St与POMF质量比2:1,反应温度60℃为最佳酸解条件;在此条件下反应150 min,产物中主要甘三酯POP、POS、SOS含量分别达到19.36%、44.17%和25.54%.这与天然可可脂组成(POP 18%、POS 42%、SOS 27%)较为相似,满足CBE指标要求.     

代可可脂、类可可脂、天然可可脂的组成及性质分析

对代可可脂(月桂酸型和非月桂酸型)、类可可脂、天然可可脂的组成及性质进行比较研究,主要包括Sn-2位和总脂肪酸组成分析、熔化特性、产品成分和氧化稳定性分析。结果表明,天然可可脂和类可可脂脂肪酸组成较相似,但与代可可脂则差异较大;天然可可脂、类可可脂和月桂酸型代可可脂的DSC曲线图上出现一个陡峭而又强烈的吸收峰,表明熔化范围较窄,成分单一,而非月桂酸型代可可脂的DSC曲线图上出现两个吸收峰,表明熔化范围较宽,成分复杂;天然可可脂、类可可脂和代可可脂中甘三酯含量均大于94%;利用Rancimat测定的天然可可脂、代可可脂的氧化稳定性相对类可可脂的较好。     

制备类可可脂原料用油的研究进展

近年来,巧克力市场逐年壮大,可可脂的需求也随之不断增加。而可可脂产量有限,加之成本较高,可可脂替代品成为学者和商家研究的热点。其中,类可可脂以其特有的优势,成为可可脂替代品中独具特色的一种。对制备类可可脂的原料用油进行了归纳总结,分别从类可可脂的制备方法、原料油脂组成及其相关研究方面对原料油脂进行了概述,从而加深对类可可脂的了解。     

复配抗氧化剂对低能量类可可脂抗氧化作用的研究

采用Schaal烘箱加速氧化法,以过氧化值为评价指标,研究了二丁基羟基甲苯、植酸、维生素E三种抗氧化剂对低能量类可可脂的抗氧化效果。采用响应曲面法优化并确定了复配抗氧化剂的最优配方,结果表明：复配抗氧化剂的最优组成比例为BHT0.11‰,PA0.11‰,VE0.13‰,复配抗氧化剂各组分间具有显著的协同增效作用。通过比较最优复配抗氧化剂与单一抗氧化剂对低能量类可可脂的抗氧化效果,得出其抗氧化活性明显优于单一抗氧化剂。     

类可可脂的制备方法研究进展

类可可脂(CBE)是一类重要的糖果用脂,可以经过物理复配或者酶法酯交换获得。近年来,微生物发酵法制备CBE成为新的研究热点,各种微生物产脂策略正在被应用,以提高CBE的产量,例如化学诱变或基因工程等。旨在为CBE的生产提供参考,从原料油来源、制备方法研究现状两个方面分别综述了CBE的传统制备方法(物理复配和酶法酯交换)和新方法(微生物发酵)的研究及应用情况。微生物发酵法更符合绿色、健康、低碳的发展需求,能够为CBE的制备提供一种新思路,也有利于推进CBE的产业化应用,具有潜在发展优势。     

Effect of cocoa butter structure on oil migration

Oil migration from a high oil content filling into adjacent chocolate causes changes in product quality. The objective of this study was to quantify the oil migration from a cream filling system into cocoa butter, which provided a model for the behavior of chocolate-enrobed confectionery products with a soft, creamy center. Magnetic resonance imaging (MRI) was used to monitor spatial and temporal changes of liquid lipid content. A multislice spin echo pulse sequence was used to acquire images with a 7.8 ms echo time and a 200 ms repetition time using a 1.03 T Aspect Imaging MRI spectrometer. Samples were prepared as a 2-layer model system of cocoa butter and model cream filling. Three methods were used to prepare the cocoa butter: static, seeded, and sheared. Samples were stored at 25 °C for a time frame of 56 d. The rate of oil migration was quantified by a kinetic expression based on the linear dependence of oil uptake by cocoa butter and the square root of the time. Samples showed distinctly different rates of oil migration, as evidenced by quantitative differences in the kinetic rate constant. Practical Application: This work will be helpful to elucidate the influence of crystallization process and structural properties such as crystal nanostructure and crystal habit on the migration of oil through a crystalline fat matrix.     

类可可脂原料油中低熔点甘油三酯的组成、含量调控与综合利用

为了实现类可可脂在巧克力中更为高效的应用,降低其对产品品质的影响,综述了类可可脂原料油中低熔点甘油三酯的组成与熔化性质,概括了不同种类甘油三酯对巧克力霜变行为的作用特征;进一步讨论了控制低熔点甘油三酯含量的技术方法,包括基因工程和分提;最后,总结了经分提获得的低熔点成分的再利用。类可可脂原料油中低熔点甘油三酯可能对巧克力的制造(尤其是调温)和质量控制(如软化、起霜等)产生不利影响。通过分提选择性降低低熔点甘油三酯含量是制备高品质类可可脂的优选路径。     

5种亟待开发的类可可脂木本油料脂肪

来自热带和亚热带的乳木果油(主产于西非)、婆罗双树脂(主产于东南亚)、雾冰草脂(主产于东南亚)、烛果油(主产于东南亚)和芒果仁油(全球分布)是欧盟和印度溶剂浸出协会指定的类可可脂原料,现已广泛用于生产高档巧克力,但在我国尚无相关产品及标准。综述了这5种油料的分布、产量、油脂的基本组成和性质,以及这些油脂在全球的使用情况及相关的法规标准,为在我国开发或应用这些油料油脂提供依据。     

Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid‐faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid‐fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100% POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35 °C) and saponification value (186.89) close to cocoa butter (P < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2‐diphenyl‐1‐picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50% (IC₅₀) of 43.08% and 41.1%, respectively. Therefore, the MSO: POMF blend may have use as a health‐promoting food in human diets.     

Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation

Cocoa butter equivalents (CBEs) are produced from vegetable fats by blending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat. In this regard, high oleic-high stearic (HOHS) sunflower hard stearins from solvent fractionation can be used in CBE production since their compositions and physical properties are similar to those found in the above-mentioned tropical butters. In this work, three sunflower hard stearins (SHS) ranging from 65% to 95% of disaturated triacylglycerols and a shea stearin (used as reference) were blended with PMF to evaluate their potential use in CBEs formulation. Isosolid phase diagrams of mixtures of PMF/SHS showed eutectic formation for SHS 65 and SHS 80, but monotectic behaviour with softening effect for SHS 95. Three CBEs from SHS and shea stearin were formulated according to phase behaviour diagrams and solid fat content data at 25 °C. Isosolid phase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour. Therefore, CBEs elaborated from SHS exhibited full compatibility with cocoa butter.     

Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter

The aim of this study was to assess the feasibility of shea butter stearin (SBS) as cocoa butter equivalent (CBE). In this work, the optimal ratio of SBS and cocoa butter (CB) was evaluated by the solid fat content and deviation solid fat content. Emulsifiers added to SBS and CB blends were first screened based on β polymorph level, and mixture regression experiment was designed to obtain the optimized compound emulsifiers ratio, finally the characterization of shea butter chocolate was evaluated by sensory evaluation and texture profile analysis (TPA). The best compatibility was obtained when the mixture ratio of SBS and CB was 20:80, where ΔSFC within a range of 1.5 was shown. The appropriate compound emulsifiers were soy lecithin: polyglycerol polyricinoleate: Tween 60 = 1:1:1. Both sensory evaluation and TPA test showed SBS and CB blends could improve the taste and texture of chocolate with proper emulsifiers addition.     

蔗糖形态对氢化棕榈仁油/可可脂混合体系结晶性质的影响

以氢化棕榈仁油/可可脂(质量比9∶1)混合体系为基料油,采用差示扫描量热仪(DSC)考察不同形态蔗糖(结晶糖、糖粉)和卵磷脂对熔化结晶性质的影响。结果表明:未添加卵磷脂时,蔗糖形态对基料油的熔化结晶性质影响不大;添加卵磷脂后,蔗糖颗粒越细,熔化和结晶温度越高;两种形态的蔗糖体系,添加卵磷脂均使结晶温度显著降低。     

基于响应面的酶法酯交换制备乌桕脂油类可可脂

在无溶剂状态下,研究Lipozyme TLIM催化乌桕脂油酯交换反应制取类可可脂.采用三因素五水平响应面法优化工艺参数,获得最优工艺条件为:酶用量9 wt.%,反应温度52.5℃,反应时间3 h.在最优条件下,类可可脂得率为(85.111±0.475)%.高温气相色谱和红外光谱分析表明类可可脂中甘油三酯组成和结构与天然可可脂类似.     

酶催化大豆油酸解制备质构脂质反应条件的优化

探讨了正己烷体系中各因素对酶催化大豆油酸解制备质构脂质反应的影响,在单因素实验基础上,采用响应面设计实验,以辛酸插入率为考察指标,确定了最佳反应条件。结果表明,最优反应条件为:反应温度35.8℃,加酶量11.9%(底物的质量分数),底物摩尔比5.7∶1(辛酸/大豆油),加水量15.4%(酶的质量分数),反应时间20.4 h。在此条件下,实验测得辛酸插入率高达44.903 7%,与模型预测值45.689 8%非常吻合。     

酶促酸解合成结构脂反应中酰基迁移的研究进展

酶促酸解合成结构脂具有显著的优越性,其中酰基迁移副反应是结构脂合成中亟需研究和控制的关键。对酶催化酸解反应中酰基迁移的理论和实践研究进行综述,归纳总结温度、时间、酶、载体、水分活度、溶剂、底物比、甘油酯结构等因素对酰基迁移的影响。目前,对酰基迁移的研究主要在酶促反应水平上,机理尚不深入,且优化酶促酸解条件提高接入率、产率与减少酰基迁移是不可兼得的矛盾关系。今后需要进行酰基迁移在复杂体系下的影响机制和评测方法的深入研究,以期更高效地开发特殊用途的结构脂产品。     

Optimisation of kojic acid monolaurate synthesis with lipase PS from Pseudomonas cepacia

To improve the instability of kojic acid in food and cosmetic use, the esterification of kojic acid catalysed by lipase from Pseudomonas cepacia (Amano PS) to synthesise kojic acid monolaurate (KAML) was investigated in this study. Response surface methodology (RSM) with a five‐level/five‐factor central composite rotatable design (CCRD) was employed to evaluate the effects of synthesis parameters such as reaction time (8–24 h), temperature (35 55 °C), enzyme amount (10–50%), substrate molar ratio of lauric acid to kojic acid (1:1–3:1) and added water content (0–20%) on the percentage molar conversion to KAML by direct esterification. Reaction time and added water content were the most important variables, while substrate molar ratio had less effect on percentage molar conversion. Based on canonical analysis and ridge maximum analysis, optimal synthesis conditions were reaction time 19 h, temperature 44 °C, enzyme amount 38%, substrate molar ratio 2:1 and added water content 10%. The predicted value was 85% and the actual experimental value 82% molar conversion. © 2002 Society of Chemical Industry     

Lipozyme TL IM脂肪酶催化茶油酯交换制备类可可脂的研究

研究了无溶剂体系中利用Lipozyme,IL IM脂肪酶催化茶油与硬脂酸和棕榈酸进行酯交换反应制备类可可脂.利用酯交换程度和酰基位移程度来评价各反应影响因素对反应工艺的影响.反应条件为:茶油3 g,反应时间14 h,底物物质的量比为6.0(脂肪酸/茶油),加酶量20%(以茶油质量计),反应温度60℃,硬脂酸与棕榈酸的物质的量比为2/1,水活度0.43(20℃)时所制备的类可可脂产品的β-POP+β-POSt+B-StOSt的总量为27.24%,与天然可可脂的符合度达到37.3%;熔点范围为21～24℃,这与产品中油酸含量偏高有关.     

高油酸花生油酶促酯交换制备1,3-二棕榈酸-2-油酸甘油三酯

旨在为可可脂生产提供新的基料油,同时为高油酸花生油的高值化利用提供研究基础,以高油酸花生油和棕榈酸乙酯为原料,脂肪酶NS40086为催化剂,在无溶剂体系下酶法合成1,3-二棕榈酸-2-油酸甘油三酯(POP)。采用单因素实验研究反应条件对POP含量、酰基位移、sn-2位油酸相对含量的影响,并采用响应面法进行优化。结果表明：高油酸花生油酶促酯交换制备POP的最佳反应条件为反应时间3 h、底物(棕榈酸乙酯与高油酸花生油)物质的量比11∶1、酶添加量(以底物总质量计)3%、反应温度50℃,在此条件下POP含量为86.48%,酰基位移为3.25%,sn-2位油酸相对含量为72.88%。