CAJ | 학술논문

以棕榈硬脂，棕榈仁油以及油茶籽油作为实验原料，进行酶法酯交换，化学法酯交换以及物理混合的样品进行物理性质的测定，其中包括脂肪酸组成，sn–2位脂肪酸组成，固体脂肪含量，热力学性质测定，流变性测定以及微观结构观测。研究结果表明，由于脂肪酶的特异性，酶法和化学法酯交换后样品的sn–2位脂肪酸组成存在显著差异，在测试温度下，两种酯交换样品的固体脂肪含量较为接近，且均低于物理混合样品。经过酶法酯交换后的样品晶体会更加细小且均匀，具有良好的功能特性。
이종려경지，종려인유이급유다자유작위실험원료，진행매법지교환，화학법지교환이급물리혼합적양품진행물이성질적측정，기중포괄지방산조성，sn–2위지방산조성，고체지방함량，열역학성질측정，류변성측정이급미관결구관측。연구결과표명，유우지방매적특이성，매법화화학법지교환후양품적sn–2위지방산조성존재현저차이，재측시온도하，량충지교환양품적고체지방함량교위접근，차균저우물리혼합양품。경과매법지교환후적양품정체회경가세소차균균，구유량호적공능특성。
The study was used palm stearin,palm kernel oil and camellia seed oil as raw materials to compare the physical properties of enzymatic and chemical transesterified blends including fatty acid composition,sn–2 fatty acid composition,solid fat content,thermal analysis,rheology and microstructure. The results demonstrate the sn–2 fatty acid composition of the enzymatic and chemical transesterified blends are significantly different due to the specificity of the lipase. The solid fat contents of two kinds of the transesterified blends are similar at the measuring temperatures,and both lower than that of physical blend. The crystals of the enzymatic transesterified blend which has good functional prperties are fine and uniform.