1-棕榈酸-2-油酸-3-硬脂酸甘油三酯对巧克力霜变行为的影响机制及其酶法制备研究进展

1-棕榈酸-2-油酸-3-硬脂酸甘油三酯对巧克力霜变行为的影响机制及其酶法制备研究进展

TS201.2%TS201.6; 类可可脂具备与可可脂一致的甘油三酯类型,以单不饱和对称型甘油三酯为主要组成,合理开发类可可脂资源可解决可可脂供不应求的困境,然而目前关于类可可脂的理解、制备和应用还存在诸多问题.介绍了具备工业化开发前景的类可可脂资源,论述了在单不饱和对称型甘油三酯体系中缺乏1-棕榈酸-2-油酸-3-硬脂酸甘油三酯(POSt)易引发巧克力起霜的机制,指出该问题已成为类可可脂应用的一大瓶颈;进而基于不同的脂质底物,提出酶法酯交换制备富含POSt类可可脂的技术路径....

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Published in:中国油脂 Vol. 46; no. 12; pp. 44 - 78
Main Authors: 史宸宇, 陈其刚, 彭楚翘, 李玲, 林鹏, 金俊
Format: Journal Article
Language:Chinese
Published: 江南大学食品学院,江苏省食品安全与质量控制协同创新中心,国家功能食品工程技术研究中心,江苏无锡214122 2021
Subjects:
类可可脂;起霜;POSt;晶型;酶法酯交换
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Abstract TS201.2%TS201.6; 类可可脂具备与可可脂一致的甘油三酯类型,以单不饱和对称型甘油三酯为主要组成,合理开发类可可脂资源可解决可可脂供不应求的困境,然而目前关于类可可脂的理解、制备和应用还存在诸多问题.介绍了具备工业化开发前景的类可可脂资源,论述了在单不饱和对称型甘油三酯体系中缺乏1-棕榈酸-2-油酸-3-硬脂酸甘油三酯(POSt)易引发巧克力起霜的机制,指出该问题已成为类可可脂应用的一大瓶颈;进而基于不同的脂质底物,提出酶法酯交换制备富含POSt类可可脂的技术路径.
AbstractList TS201.2%TS201.6; 类可可脂具备与可可脂一致的甘油三酯类型,以单不饱和对称型甘油三酯为主要组成,合理开发类可可脂资源可解决可可脂供不应求的困境,然而目前关于类可可脂的理解、制备和应用还存在诸多问题.介绍了具备工业化开发前景的类可可脂资源,论述了在单不饱和对称型甘油三酯体系中缺乏1-棕榈酸-2-油酸-3-硬脂酸甘油三酯(POSt)易引发巧克力起霜的机制,指出该问题已成为类可可脂应用的一大瓶颈;进而基于不同的脂质底物,提出酶法酯交换制备富含POSt类可可脂的技术路径.
Author 陈其刚
林鹏
史宸宇
彭楚翘
李玲
金俊
AuthorAffiliation 江南大学食品学院,江苏省食品安全与质量控制协同创新中心,国家功能食品工程技术研究中心,江苏无锡214122
AuthorAffiliation_xml – name: 江南大学食品学院,江苏省食品安全与质量控制协同创新中心,国家功能食品工程技术研究中心,江苏无锡214122
Author_FL PENG Chuqiao
CHEN Qigang
LI Ling
JIN Jun
LIN Peng
SHI Chenyu
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  fullname: SHI Chenyu
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Title 1-棕榈酸-2-油酸-3-硬脂酸甘油三酯对巧克力霜变行为的影响机制及其酶法制备研究进展
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