Preparation Of Margarine Based Oil By Enzymatic Interesterification Of Soybean Oil With Fully Hydrogenated Palm Oil In Packed Bed Reactor And Application Research

With the progress of economic and social development,the consumption of margarine is gradually increasing in China's market.We can use margarine to make variety of products to meet the consumers,need.At the same time,people also pay more and more attention to nutrition and safety of the oil because of the traditional processing may be accompanied with the formation of trans fatty acids,it can threat people's health.The enzyme catalytic reaction through the pilot packed bed has some advantages such as simple operation,shorter reaction time,faster reaction rate and the immobilized enzyme can be reused,so it is widely applied in industry for large-scale production.This research studied the preparation of margarine base oil by immobilized lipase Liozyme TL IM catalyzed soybean oil and fully hydrogenated palm oil.The results were as follows.?1?Soybean oil and fully hydrogenated palm oil were catalyzed by the immobilized lipase Lipozyme TL IM in packed bed reactor and got enzymatic interesterified products with different retention time by adjusting the flow rates.The physical and chemical properties and crystallization characteristics of the raw material oil mixture and enzymatic interesterified products were analyzed.Results show that through the enzymatic transesterification,the product of the trisaturated triglycerides and triunsaturated triglyceride were greatly reduced and increased the content of monounsaturated and diunsaturated triacylglycerols.Compared with the raw material oil mixture,enzymatic interesterified products had lower melting points and??form prime,and the sizes of crystals were about 10¹5?m in diameter.Besides,the SFC_45?of all enzymatic interesterified products were less than 10%,So the enzymatic interesterified products had the potential application in bakery margarine based oil.?2?The related properties of isothermal crystallization and non-isothermal crystallization were studied by the method of DSC.In the process of isothermal crystallization,the nucleation mode of the five kinds of enzymatic interesterified products were heterogeneous nucleation and the Arvami constant n was near 2,it stood for the growth mechanism of surface crystal presents was two-dimensional plate.The non-isothermal crystallization curves of different enzymatic interesterified products were similar.The crystallization starting point of the product moved to the left cryogenic direction with the cooling rate increased,it indicated that the crystallization was delayed and the enthalpy value increased.?3?The changes of hardness,melting properties,crystal form and microstructure of EIP,BT and PBO stored at 20?,25?and 30?for 8 weeks were observed.The results showed that the hardness of BT and PBO decreased with the increasing of the storage temperature,and the changes of EIP _20?and EIP _25?hardness were not obvious.When the storage temperature increased to 30?,the hardness of EIP decreased.The main crystal in the EIP was??crystal form,although there was?crystal growth,but the content is very small.During storage,the main crystals of BT was??crystal form and with the storage temperature increased which led to some of the??crystal transfer into?crystal in BT.PBO contains similar content of??crystal and?crystal.As the storage temperature increased,the X-diffraction peak intensity of 3.8?decreased and 4.44?peak increased,it also led to some of the??crystal transfer into?crystal in PBO.The crystal accumulation from microstructure of EIP,BT,PBO at different temperatures can observed.The crystal accumulation time of PBO was earlier and had bigger crystal size,and the crystal size changes of EIP and BT were not obvious.?4?The thermal properties,solid fat content,crystal form and microstructure of different bakery margarine were analyzed.The results showed that there were some changes in the properties of the margarine based oil after the addition of emulsifier?Glyceryl Monostearate and distearates?.It can inhibit the crystallization of EM and promoted the crystallization of BM and PM,thus affected DSC,SFC,XRD and PLM.Both EM and BM had the main components of??crystal and PM which had a large number of?crystals,thus the taste of EM and BM were better than PM.The roasting margarine made from different kinds of base oil was made into croissant,and the quality of margarine was evaluated by analyzing the nature of the croissant.The results showed that the rising and crisping of EM and BM were superior to that of PM,and the croissant made by EM and PM won't break off compare with the croissant made by BT.