CAJ | 학술논문

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.
연구료무용제체계중이용Lipozyme,IL IM지방매최화다유여경지산화종려산진행지교환반응제비류가가지.이용지교환정도화선기위이정도래평개각반응영향인소대반응공예적영향.반응조건위:다유3 g,반응시간14 h,저물물질적량비위6.0(지방산/다유),가매량20%(이다유질량계),반응온도60℃,경지산여종려산적물질적량비위2/1,수활도0.43(20℃)시소제비적류가가지산품적β-POP+β-POSt+B-StOSt적총량위27.24%,여천연가가지적부합도체도37.3%;용점범위위21～24℃,저여산품중유산함량편고유관.
The production of cocoa butter equivalent through enzymatic interesterification of tea seed oil with stearie acid and palmitic acid in a solvent free system catalyzed by Lipozyme TL IM was analyzed. The ester exchange degree and degree of acyl migration were proposed to evaluate the effects on the reaction process. Results: The reaction conditions are reaction time 14 h , enzyme dose 20%, substrate mole ratio (fatty acid / tea seed oil) 6/1, reaction temperature 60℃, water activity 0.43 and stearic acid / palmitic acid mole ratio 2/1. At the conditions the total content of β - POP, β - POSt and β - StOSt in the product is 27.24%, and the conformity degree with natural cocoa butter is 37.3%. The melting range of the product is 21～24℃, and this is due to the higher content of oleic acid distributed in the product.