Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Properties, crystallization behavior and oxidative stabilities of enzymatically catalyzed interesterified fats were investigated in this study. Interesterified fats were catalyzed by Lipase Lipozyme RM IM, through reaction from beef tallow (BT), palm stearin (PS) and camellia oil (CO)under the mass...

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Published inJournal of Oleo Science Vol. 68; no. 2; pp. 131 - 139
Main Authors Pang, Min, Ge, Yuanfei, Cao, Lili, Cheng, Jieshun, Jiang, Shaotong
Format Journal Article
LanguageEnglish
Japanese
Published Japan Japan Oil Chemists' Society 2019
Japan Science and Technology Agency
Subjects
Accelerated tests
Beef
characterization
Crystallization
enzymatic catalysis
Fats
interesterified fats
Lipase
Melting points
Mixtures
Oxidation tests
oxidative stabilities
Palm oil
Shelf life
Stearin
Triglycerides
interesterified fats
characterization
enzymatic catalysis
oxidative stabilities
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Summary:Properties, crystallization behavior and oxidative stabilities of enzymatically catalyzed interesterified fats were investigated in this study. Interesterified fats were catalyzed by Lipase Lipozyme RM IM, through reaction from beef tallow (BT), palm stearin (PS) and camellia oil (CO)under the mass ratio of 7.55: 2.45: 4 (BT: CO: PS) using 3.65% (w/w) of Lipozyme RM IM at 72.6°C for 3.85 h. After reaction, interesterified fats with 36.8°C sliding melting point (SMP) was obtained. Physicochemical properties (fatty acid profile, triacylglycerol profile, solid fat content (SFC), melting and crystallization curve, polymorphic forms) of interesterified fats were characterized. Results proved that interesterified fats blends after interesterification were improved with desirable β’ type crystals and preferable SFC. Triacylglycerol constituent of interesterified fats displayed a decrease in OOO, PSS/SPS, LLL, SSS and increased in PSO/POS/SPO, POO/OPO, POP/PPO, PLO/PLP/PPL by comparison of physical blends without interesterification. Additionally, it is estimated that interesterified fats have a moderate antioxidative stability about 352 days-shelf life at 20°C through the traditional accelerated oxidation test. In conclusion, interesterified fats with desirable properties could be suitable for plastic fats use.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess18201