高载量微胶囊化棕榈仁油粉末油脂的制备

采用喷雾干燥法制备高载量(60%)微胶囊化棕榈仁油粉末油脂,对其制备工艺条件进行优化,并对获得的微胶囊化棕榈仁油粉末油脂的性质进行分析。研究结果表明:高载量微胶囊化棕榈仁油粉末油脂的最佳工艺条件为:辛烯基琥珀酸酯化(OSA)变性淀粉与麦芽糊精质量比为2∶1,黄原胶添加量为0.15%;乳化剪切速率为9 500 r/min,乳化时间为3 min,均质压力为40 MPa,均质次数为2次;进风温度为190℃,出风温度为85～95℃。用该法制备获得的高载量微胶囊化棕榈仁油粉末油脂为白色均匀粉末,理化性质良好。     

Crystallisation kinetics of palm stearin,palm kernel olein and their blends

The kinetics of isothermal crystallisation of palm stearin, palm kernel olein and their blends (20–80 g/100 g palm stearin with 20 g/100 g increment) were determined using differential scanning calorimetry (DSC). The mechanism of crystallisation (n) was calculated by applying the Avrami equation using the crystallisation curves obtained at 10, 15 and 20 °C. The DSC isothermal crystallisation data at 10, 15 and 20 °C fitted well into the Avrami equation over the entire fractional crystallisation with correlation coefficient always greater than 0.98. Based on the Avrami exponent obtained, the palm stearin and palm kernel olein have different nucleation and growth mechanisms. The suggested mechanism for palm kernel olein was high nucleation rate at the beginning of crystallisation, which decreased with time, and plate-like growth (n = 2). On the other hand, the mechanism for palm stearin was instantaneous heterogeneous nucleation followed by spherulitic growth (n = 3). For blends of palm stearin and palm kernel olein, the mechanisms of crystallisation were 2 and 3 depending on the composition of the blends and crystallisation temperatures.     

气相色谱-质谱法分析棕榈果脂肪酸组成

采用索氏抽提法分别提取棕榈果肉和棕榈果仁中的油脂,以氢氧化钾—甲醇溶液对油脂进行甲酯化处理,用气相色谱-质谱(GC-MS)法分析。从棕榈果肉和棕榈仁的油脂中均分离并鉴定了9种脂肪酸,其中棕榈果肉中饱和脂肪酸质量分数为49.5%,主要有棕榈酸和硬脂酸,不饱和脂肪酸主要有油酸、亚油酸以及少量的亚麻酸和13,16-二十二碳二烯酸。棕榈仁中饱和脂肪酸80%以上,其中月桂酸质量分数达到41.5%,肉豆蔻酸和棕榈酸含量也较高,此外还含有少量的己酸、辛酸、癸酸和硬脂酸,不饱和脂肪酸有油酸和亚油酸。     

Non-starch polysaccharides from sunflower (Helianthus annuus) meal and palm kernel (Elaeis guineenis) meal—preparation of cell wall material and extraction of polysaccharide fractions

Two different chemical methods, sequential extraction with alkali and sodium chlorite and treatment with 4-methylmorpholine N-oxide (MMNO), were applied to the extraction of non-starch polysaccharides (NSP) from the enzymically deproteinated, water-insoluble cell wall materials of sunflower (Helianthus annuus L) meal and palm kernel (Elaeis guineensis Jacq) meal. The NSP content accounted for 550 g kg^?1 (sunflower meal) and 750 g kg^?1 (palm kernel meal) of the cell wall materials. Neither of the treatments alone was capable of solubilising more than about half of the original NSP. Combined treatment using alkali/chlorite followed by MMNO completely dissolved cell wall material from palm kernel meal, whereas a small residue (40 g kg^?1 of original NSP) was left in sunflower meal. Loss of NSP occurred with both methods (total NSP recovery ranging from 88% for alkali/chlorite extraction of sunflower to 64% for MMNO extraction of palm kernel). Due to differences in solubility revealed upon acidification and/or dialysis, extracts became subdivided into precipitates and soulble fractions. The sugar composition of the resulting fractions enabled a tentative identification of teh major non-starch polysaccharides; sunflower meal was found to contain cellulose, (acidic) xylans, polyuronide-containing fractions and xyloglucan; palm kernel meal was found to contain mannans, cellulose and xylans, with the major part of the mannans originating from the endosperm and the xylans being almost exclusively located in the endocarp.     

Modifications to the neutral detergent cellulase digestibility method for the prediction of the metabolisable energy of compound feedstuffs containing palm kernel meal

Abstract : Practical use of the prediction equation for metabolisable energy (ME) of ruminant feeds, which resulted from a study commissioned by the UK Agriculture Industry in 1986 (MAFF 1990), has produced low predictions for feeding stuffs containing palm kernel meal. This was found to be due to the presence of galactomannans which are not readily hydrolysed by the enzymes in the cellulase preparation used in the second stage of the neutral-detergent cellulase digestibility method. An additional commercially available enzyme, Gamanase, was identified as capable of hydrolysing these compounds. Whilst Gamanase was active at the same temperature and pH range as cellulase it was found necessary to extend the incubation period from 24h to 40h to achieve adequate agreement with in-vivo digestibility. Experiments showed that the modifications to the method had no significant effect on the predicted ME for feeding-stuffs not containing palm kernel meal.     

Effect of Diglycerides on the Crystallisation of Palm Oleins

The crystallisation time of palm olein was found to be rapidly reduced with the addition of palm diglycerides. Of the palm diglycerides, the dipalmitoylglycerol in particular the 1,3-isomer was more effective in causing rapid crystallisation of palm olein. On the other hand, the palmitoyloleoylglycerol appeared to have a retardation effect on the crystallisation time, while the effect from dioleoylglycerol was not very significant. The effects of diglycerides were also discussed in relation to the unsaturation of the olein.     

Comparison of nutrient composition in kernel of tenera and clonal materials of oil palm (Elaeis guineensis Jacq.)

Nutritive information about oil palm kernel is scarce, especially on the composition of sugars and water-soluble vitamins. This study aims to evaluate both tenera and clonal materials for their proximate composition, fatty acid profile, amino acid composition, sugar, mineral and water-soluble vitamin contents. The tenera material had a higher moisture, fat and fibre content as compared to the clonal material, whereas protein, carbohydrate and ash content were higher in the clonal material. The major fatty acid constituents in palm kernel oil were lauric acid, myristic acid and oleic acid. The palm kernel proteins were deficient in lysine and tryptophan but rich in glutamic acid, arginine and aspartic acid. Sucrose was the most abundant sugar in palm kernel. The mineral analysis of the samples showed high levels of potassium, phosphorus, magnesium, calcium and manganese, while niacin was the water-soluble vitamin present at the highest concentrations in palm kernel.     

Separation/fractionation of triglycerides in terms of fatty acid constituents in palm kernel oil using supercritical CO2

Separation of triglycerides in terms of fatty acid constituents in palm kernel oil (PKO) from dehulled ground palm kernel using supercritical carbon dioxide (SC‐CO₂) as a solvent at 40 and 80 °C and pressures of 20.7, 27.6, 34.5, 41.4 and 48.3 MPa was studied. The extraction was continuous and PKO was fractionated into four fractions. Triglycerides with differing fatty acid contents of caprylic (C8), capric (C10), lauric (C12), myristic (C14), palmitic (C16), stearic (C18:0), oleic (C18:1) and linoleic (C18:2) acid were separated in different percentages in different fractions. About 70% of PKO comprises triglycerides with C8–C12 fatty acids and these fatty acids were mostly extracted in fractions 1and 2. As a result, higher yields were observed in these fractions, especially at pressures higher than 27.6 MPa. The C16 and C18:2 components were extracted in fractions 3 and 4. These triglycerides form only a part of the remaining 30% of the fatty acid composition of PKO, hence the evidently diminishing yield in the later fractions. However, the compositions were found to be statistically significant for higher pressures and fraction times according to the type of fatty acid constituents. Copyright © 2006 Society of Chemical Industry     

Application of hydrogenated palm kernel oil and palm stearin in whipping cream

Non-dairy creams made from hydrogenated palm kernel oil (HPKO) are generally more stable than dairy creams. However, in summer the emulsion tends to separate. This paper outlines some steps that were taken to modify the HPKO with the intention of increasing the stability without affecting whipping performance. This was achieved by blending HPKO with palm stearin (POs). Interesterification was employed to eliminate the increase in solid fat content at 37°C and 40°C. Results of the experiment showed that an interesterified HPKO: POs 66:34 blend proved to have satisfactory whipping performance when compared to creams made with HPKO alone.     

Potency of Combination of Palm Kernel Meal and Katuk Leaf Powder to Improve the Production Performance of Peranakan Etawa (PE) Goat: Toward a Strategy for Quality Control of Meat Using “CGE” Concept

This research was aimed to study the potency of suplementation of a combination of palm kernel meal and katuk leaf powder (Sauropus androgynus L. Merr) to the production performance in PE goat. The final target of this study is to develop a strategy for quality control of meat using a “clean, green, and ethical” (CGE) concept of technology. This study were used 20 male PE goat at aged of + 1.5 years and weight of 15-20 kg. The result showed that the suplementation of BISKAT was induced a higher level of testosterone in male PE goat. In conclusion, testosterone levels of PE goat tends to increase after given a combination of palm kernel meal and katuk leaf powder. Therefore, the technique used in this research might direct us to to develop a strategy for quality control of meat product in livestock using a “clean, green, and ethical” (CGE) concept of technology in the future.     

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。     

Crystallisation of palm olein under the influence of sucrose esters

This work studied the effects of three sucrose esters (S170, P170 and L195) on the crystallisation of palm olein (PO). The effect of the emulsifiers on the crystallisation behaviour, crystallisation curves, microstructure and polymorphism was investigated. Both S170 and P170 accelerated the early stages, via template effects, but suppressed the later stages of PO crystallisation. The effect on the latter stages was stronger with P170 than S170. In contrast, L195 suppressed PO crystallisation at all time points. Through DSC, S170 and P170 only associated with the high-melting fraction of PO whereas L195 showed little influence. All SEs exhibited no effect on polymorphism. S170 and P170 greatly reduced PO crystal size but increased crystal number while the L195 increased the crystal size but decreased the crystal number especially at low concentration. Overall, S170, P170 and L195 influence PO crystallisation kinetics but the effect was dependent on the emulsifier concentration.     

Responses of broilers fed guineacorn/palm kernel meal based ration to supplemental biotin

Seven duplicate floor pens with 20 day-old commercial broiler chicks each were fed a practical type broiler diet formulated with guineacorn/palm kernel meal and supplemented with graded levels of biotin (0.00, 0.04, 0.08, 0.12, 0.16, 0.20 and 0.24 mg kg^?1 feed) for a period of 6 weeks. Significantly poorer feed utilisation and carcass characteristics, higher blood lipid, lower blood glucose, lower pyruvate carboxylase activity in the liver, higher liver and kidney weights (% live weight), more lipid deposition in these organs coupled with more frequent incidences of foot dermatitis, higher mortality due to fatty liver and kidney syndrome (FLKS) and abnormal development of leg bone in broilers maintained on the diet without biotin supplementation indicated that they suffered vitamin deficiency. However, the responses of experimental birds indicated that a dietary supplement of 0.20 mg biotin kg^?1 feed was adequate for the promotion of good performance and prevention of dermal lesions, FLKS mortality and leg deformities.     

Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends

Soybean oil (SBO), palm kernel olein (PKO) and their binary blends (containing 5–40% PKO) were studied for their physicochemical characteristics. Decreases in band absorbencies of the resultant Fourier transform infrared spectra were observed in regions attributable to vibrations of the functional groups of unsaturated fatty acids, mainly the =C–H cis stretching at 3009 cm⁻¹and –C=C cis stretching at 1657 cm⁻¹. The solid fat content was measurable in the blends containing 15–40% PKO at 5 and 10 °C, ranging within 4–20% and 2–13%, respectively. The differential scanning calorimetry melting curve for SBO exhibited more complex transition peaks, suggesting a     polymorphic transformation when compared with PKO with a simpler     . Blending of SBO with PKO reduced the complexity caused by the polymorphic transformation, featuring the endotherms that only related to the β' fat crystals.     

Evaluation of innovative technological approaches to replace palm fat with physically modified Swiss rapeseed oil in bakery products

Palm fat is often used in baked goods because of its relatively low cost, and its positive impact on texture and shelf life. Demand for alternatives has risen in recent years due to concerns about the ecological and social sustainability. This is a challenge for the bakery industry since palm fat possesses unique properties. In this study, unhydrogenated rapeseed oil was processed using novel physical technologies, such as wax crystallisation, stabilised foaming and Pickering emulsions, in order to simulate palm fat properties. Analysis showed that while the initial viscosity of the fat substitute products was low compared to palm fat, the fat replacement products behaved very similarly to palm fat in the baking experiments. The resulting biscuits baked with emulsified rapeseed oil and rapeseed oil complemented with wax crystals were judged to be suitable replacements for palm fat in terms of processability, as well as analytical and sensory assessment.     

Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils

Palm-based diacylglycerol (P-DAG) oils were produced through enzymatic glycerolysis of palm kernel oil (PKO), palm oil (PO), palm olein (POL), palm mid fraction (PMF) and palm stearin (PS). High purity DAG (83–90%, w/w) was obtained and compared to palm-based oils (P-oil) had significantly (P < 0.05) different fatty acid composition (FAC), iodine value (IV) and slip melting point (SMP). Solid fat content (SFC) profiles of P-DAG oils as compared to P-oils had less steep curves with lower SFC at low temperature range (5–10 °C) and the higher complete melting temperatures. Also, P-DAG oils in contrast with P-oils showed endothermic as well as exothermic peaks with higher transition temperatures and significantly (P < 0.05) higher crystallisation onsets, heats of fusion, and heats of crystallisation. Crystal forms for P-DAG oils were mostly in the β form.     

Influence of diglycerides on crystallisation of palm oil

Palm oil diglycerides and pure synthetic diglycerides of 1,2‐(2,3‐) and 1,3‐dipalmitoylglycerol, dioleoylglycerol and palmitoyloleoyl glycerol were added to purified triglycerides of palm oil. The crystallisation kinetics of the samples were studied by spectrophotometry, NMR analysis of the solid fat content and by X‐ray diffraction of the crystals obtained at 20°C. Palm oil diglycerides inhibited the nucleation process and retarded the crystal growth rate of palm triglycerides. The effect was less pronounced at a higher degree of supercooling. The extent of inhibition depended on the nature of the diglycerides and the concentration. © 1999 Society of Chemical Industry     

鲮鱼油炸过程中棕榈油指标的变化与控制

本研究对鲮鱼油炸过程中棕榈油指标的变化进行了感官及理化分析,并采用"Dalsorb吸附剂+板框过滤"的方法,对油炸后的棕榈油进行处理。结果表明:随着油炸时间的延长,棕榈油色泽逐渐加深、流动性及透明度逐渐变差,并且有大量鱼渣出现;棕榈油的酸价、羰基价、极性组分随油炸时间的延长不断增大(酸价由初始0.06 mg KOH/g上升至2.34 mg KOH/g,羰基价由初始3.64meq/kg上升至17.70 meq/kg,极性组分由初始3.07%上升至15.1%),过氧化值的变化无明显规律;其中酸价、极性组分变化更接近国标上限,可优先做为评价指标,但考虑到极性组分检测时间长的原因,建议在线监控以酸价指标为主。采用"Dalsorb吸附剂+板框过滤"的方法,能够明显的降低煎炸后棕榈油的酸价指标(酸价由2.36 mg KOH/g下降至1.50 mg KOH/g),对羰基价和极性组分的处理效果不明显。     

Supercritical carbon dioxide extraction of the residual oil from palm kernel cake

Palm kernel cake contains residual oil that has never been retrieved and it is treated as wastes. In this study, supercritical carbon dioxide was used to separate the oil from the palm kernel matrix. The studied extraction parameters were at the set pressures 27.57, 34.47 and 41.36 MPa, temperatures 40-70 °C and carbon dioxide flow rate between 1 and 3 ml/min. The effect of the particle size on the oil yield was examined using different particle size that separated by sieving from ?106, ?150, ?180, ?250 and ?450 μm. The results showed that the highest oil removed was 9.26 g oil/100 g sample (p < 0.05) for the particle ?150 μm, and under extraction temperature of 70 °C, pressure 41.36 MPa, and carbon dioxide flow rate of 2 ml/min. The experimental results indicate that supercritical carbon dioxide extraction could be a viable technique to remove the remaining oil and to produce defatted palm kernel cake.     

Kinetic analysis of isothermal crystallization in hydrogenated palm kernel stearin with emulsifier mixtures

The kinetics of isothermal crystallization of hydrogenated palm kernel stearin (HPKS) with emulsifiers was evaluated by applying the Avrami equation. Effects of five commercial emulsifiers (lecithin, monoglyceride, polyglycerol polyricinoleate, Span 60, and Tween 60) on crystallization behaviors were tested at four different isothermal temperatures (15, 20, 25, and 30 °C). It is shown that, as temperature increases, induction time for HPKS samples generally increased especially from 25 to 30 °C. Meanwhile, different nucleation mechanisms were observed according to Avrami exponent (n) values. The addition of emulsifiers generally accelerated crystallization rate without changing the growth mechanism (plate-like growth) under 25 °C. However, when the temperature increased to 30 °C, n ranged from 1.0 to 5.1, which indicated different nucleation mechanisms induced by different emulsifiers. Avrami constant (k) (indicating the crystallization rate) decreased as the temperature increased except for samples with Span 60. At higher temperatures, values of t_1/2 were significantly higher which reflects the decrease in k at higher temperatures. Crystal microstructures at 30 °C were obtained by using polarized light microscope. Lecithin and Span 60 samples showed large and dense crystals compared with the control sample. Tween 60 sample showed very small crystals which aggregated in a line trend. However, small differences were observed in fractal dimension results except for Tween 60 sample.