| Plastic fat (i.e., margarine or shortening) is widely consumed as a dietary semisolid fat in China, which mostly contain long-chain fatty acids and relatively higher amount of trans fatty acids (up to30%). Although these products can satisfy the sensory preference of the consumers, they may cause unfavorably diseases, such as cardiovascular disease. Cinnamomum camphora (lauraceae) is an avergreen tree and widely distributed in southeast of China. It has been reported that C. camphora Seed Oil (CCSO) is rich in medium-chain fatty acids (up to90%). In this study, CCSO was extracted by supercritical fluid extraction of carbon dioxide (SFE-CO2) and this process was optimized. CCSO, extremely hydrogenated soybean oil, perilla oil and palm stearin (PS) were performed under enzymatic interesterification with different weight ratios for the formulation of trans-free and medium-chain triacylglycerol (MCT)-enriched plastic fat. Then, the physical properties (TAG composition, solid fat content (SFC), melting points, polymorphic forms, macrostructure, contents of VE and sterol) of the interesterified products and their physical blends were studied, respectively, for consideration of their possible use for margarine and shortening. The main results were as follows:1. The SFE-CO2process parameters (pressure, temperature, and time) of extracting CCSO was optimized using the Box-Behnken design (BBD). The maximum oil yield (42.82%) was obtained with the optimal SFE-CO2conditions:extraction pressure,21.16MPa; extraction temperature,45.67℃; extraction time,2.38h.2. The process of enzymatic interesterification was optimized using melting point method. The optimal results was obtained as follows:interesterification temperature,65℃; interesterification time,8h; interesterification lipase10%(w/w).3. CCSO, highly hydrogenated soybean oil and perilla oil were performed under the optimal process of enzymatic interesterification with different weight ratios of (60:40:100,70:30:100and80:20:100, w/w/w). After reaction, the physical properties (TAG composition, SFC, polymorphic forms, and contents of VE and sterol) of the interesterified products and their physical blends were studied, respectively. The results showed that the fatty acid compositions of enzymatic interesterified (EI) products and physical blends (NI) had no significant changes. Besides, the content of medium-chain fatty acids in both El and NI increased to8.58-18.72%. Several new types of TAG species were showed in El (SSL/SLS, PLO/LLS, and OLLn/LnLO/LOLn). As the temperature increased, the SFC in El was obviously lower than NI and the content of total tocopherol in El (27.92-36.70mg/100g) was lower than NI (51.1455.59mg/100g); however, the content of sterol in both products showed no significant difference. Compared with NI, El had more β’polymorphs, which was desirable for plastic fats.4. CCSO and PS were performed under the optimal process of enzymatic interesterification with different weight ratios of (60:40,70:30and80:20, w/w). After reaction, the physical properties (TAG composition, SFC, polymorphic forms, and contents of tocopherol and sterol) of the interesterified products and their physical blends were studied, respectively. The results showed that the fatty acid compositions of El and NI had no significant changes. Besides, the content of medium-chain fatty acids in both EI and NI increased to17.93-35.71%. Several new types of TAG species were showed in El (LaLaLa, MLaLa/MMC/PLaC/SCC, MMLa/PMC/SLaC/PLaLa, LLL, MMM/SMC/PPC/PMLa/SLaLa, PLLn/PLnL/LnPL, LLL, LLO/LOL, PLL/LPL and OOO). As the temperature increased, the SFC in El was obviously lower than NI and the content of total tocopherol in EI (4.26-10.34mg/100g) was lower than NI (8.99-15.92mg/100g); however, the content of sterol in both products showed no significant difference. Compared with NI, EI had more β’ polymorphs, which was desirable for plastic fats. |
PDF Full Text Request