Construction Of Margarine Base Oil Based On Enzyme-catalyzed Interesterification Of Cinnamomum Camphora Seed Kernel Oil And Its Application

The market prospect of special oil for food in my country is broad.Hydrogenated oil is widely used in special oil for food because of its processing advantages.However,the hydrogenation process is prone to produce trans fatty acids,which is more harmful to human health.At present,the composition of food-specific oils on the market is mainly composed of long-carbon chain saturated fatty acids.Long-term excessive consumption of foods rich in long-carbon chain oils and fats will lead to metabolic diseases such as overweight,obesity,diabetes and cardiovascular disease.In addition,most of the existing food base oils have problems such as high content of linoleic acid,very little content of linoleic acid,and unbalanced ratio of linoleic acid to linolenic acid.Therefore,it is necessary to develop low-calorie,nutritional and functional base oils.In this paper,the oil ratio was optimized for the mixed system of Cinnamomum camphora seed kernel oil(CCSKO),Pangasius bocourti stearin(PBST)and perilla seed oil(PSO).A margarine base oil containing medium carbon chain fatty acids and essential fatty acids was constructed by enzymatic(Lipozyme TL IM)catalysis based on the optimal mixed oil ratio,and its preparation process was optimized.Margarine containing medium carbon chain fatty acids and essential fatty acids was prepared by using margarine base oil,and the characterization and application of the prepared margarine were carried out.The main research contents are as follows:(1)Different proportions of CCSKO,PBST and PSO mixed oils were selected for interesterification,and the results show that the interesterification significantly changed the composition,slide melting point,thermodynamic properties and crystalline properties of oils.ATR-FTIR results showed that the lipid group structure did not change after interesterification,and trans fatty acids were not generated.In addition,the enzyme interesterification fat(EIE)samples have lower solid fat content(SFC),giving them better rheological properties.The sliding melting point(SMP),solid fat content and thermodynamic properties of oils and fats were comprehensively evaluated,and it was show that when the mixture ratio of CCSKO,PBST and PSO was 30:65:5,it was more suitable for margarine base oil.(2)The proportion of CCSKO,PBST and PSO was selected as 30:65:5 to optimize the preparation process,and the interesterification rate and melting point were used as indicators.The optimal preparation process conditions were as follows: the amount of enzyme added was 8%(w/w),the reaction temperature was 60°C,and the reaction time was 5.5h.Under the optimal conditions,the interesterification rate of the oils was57.58%,and the melting point was 34.38℃.Compared with the unoptimized interesterification oils,the crystallization and final melting temperature of the optimized oils were increased,and the plasticity of the oils was improved.(3)The base oil after the preparation process was optimized as the oil phase,and0.5% glycerol monostearate and 0.3% lecithin were respectively added to prepare margarine.Margarine has higher SMP and SFC compared to the pure oil phase.Both the homemade margarine and the commercial butter have more β’ crystal forms,indicating that the two products have a more delicate taste.Compared with commercial butter,margarine has better whipping properties than commercial butter,better airentrainment and better taste.In bread preparation,margarine and commercial butter had similar specific volumes,with commercial butter having better smell,moisture,and overall liking,while margarine had better taste.In conclusion,this study successfully constructed and prepared a margarine base oil with medium-chain fatty acids and balanced essential fatty acids,high nutritional value and TFA-free.The prepared margarine has plasticity,creaming and shortening properties,and various evaluations show that it has similar properties to commercial butter.