DAG和LML型结构脂质的热力学及煎炸应用特性研究

连伟帅; 孙晓洋; 高雪琴

doi:10.12187/2024.01.005

February 2024

Article Contents

LIAN Weishuai, SUN Xiaoyang and GAO Xueqin. Thermodynamic and frying application properties of DAG and LML structured lipids[J]. Journal of Light Industry, 2024, 39(1): 38-47,56. doi: 10.12187/2024.01.005

Citation: LIAN Weishuai, SUN Xiaoyang and GAO Xueqin. Thermodynamic and frying application properties of DAG and LML structured lipids[J]. Journal of Light Industry, 2024, 39(1): 38-47,56. doi: 10.12187/2024.01.005 shu

Thermodynamic and frying application properties of DAG and LML structured lipids

College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China

Received Date: 2023-09-02
Accepted Date: 2024-01-05

Abstract

With diacylglycerol (DAG) and long-medium-long (LML) structured lipids as research object and soybean oil was used as the control, the physicochemical properties, thermodynamic properties and frying application properties of 50% DAG, 90% DAG were studied. The results showed that the viscosity, density, acid value (AV) and peroxide value (POV) of 50% DAG, 90% DAG and LML structured lipids were consistent with soybean oil, and the aniside value (AnV)of the three lipids were all higher than that of soybean oil. In addition, the triglyceride composition and fatty acid composition of the three oil in the experiments were only different because of the structure change and the middle chain fatty acids. Both the —OH in 50% DAG and 90% DAG, and the medium chain fatty acids in LML structured lipids would decrease the initial weight loss temperature, and the melting curves of the 50% DAG and 90% DAG would have a large temperature span. The differences of 50% DAG, 90% DAG and LML structured lipids in 3470 cm^-1, 1400~1100 cm^-1 and 722 cm^-1 were caused by structural change. After continuous frying at high temperature, the acid value, peroxide value, chroma, moisture content, anisidine value of 50% DAG, 90% DAG and LML structure lipids and the texture of potatoes after frying with different fats did not change significantly. The AV, POV, chroma, moisture content, AnV and glyceride composition of 50% DAG, 90% DAG and LML structured lipids, and the texture properties of potato chips after high-temperature continuous frying demonstrated good stability. In summary, 50% DAG, 90% DAG, and LML structured lipids maintained good stability during high-temperature continuous frying, meeting the national frying oil standards, and could be used as daily frying oil.
- functional oil,
- diacylglycerol,
- LML structured lipids,
- thermodynamic property,
- frying application property
References
1. [1]
  DUAN Y H,ZENG L M,ZHENG C B,et al.Inflammatory links between high fat diets and diseases[J].Front Immunol,2018,9:2649.
2. [2]
  XU Q Q,WANG W F,SUN D X,et al.Exploring the fates and molecular changes of different diacylglycerol-rich lipids during in vitro digestion[J].Food Chemistry,2023,416:135677.
3. [3]
  CAO Y,QI S J,ZHENG Y,et al.Synthesis of structured lipids by lipase-catalyzed interesterification of triacetin with camellia oil methyl esters and preliminary evaluation of their plasma lipid-lowering effect in mice[J].Molecules,2013,18(4):3733-3744.
4. [4]
  姜萱,杨瑶,徐秀丽,等.酶法合成sn-2位富含DHA的中长链结构脂[J].中国油脂,2022,47(6):71-76
  ,99.
5. [5]
  FIKRY M,KHALIFA I,SAMI R,et al.Optimization of the frying temperature and time for preparation of healthy falafel using air frying technology[J].Foods,2021,10(11):2567.
6. [6]
  WARSIKI E,ISKANDAR A,HIDAYATI M.Degradation quality of reused palm cooking oil during storage:Case study in fried shallot industry[J].IOP Conference Series(Earth and Environmentals Science),2019,460:012010.
7. [7]
  LI D M,ZHONG X R,FAIZA M,et al.Simultaneous preparation of edible quality medium and high purity diacylglycerol by a novel combined approach[J].LWT-Food Science and Technology,2021,150:111949.
8. [8]
  LIAN W S,WANG W F,TAN C P,et al.Immobilized Talaromyces thermophilus lipase as an efficient catalyst for the production of LML-type structured lipids[J].Bioprocess and Biosystems Engineering,2019,42(2):321-329.
9. [9]
  中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中酸价的测定:GB 5009.229—2016[S].北京:中国标准出版社,2016.
10. [10]
  中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中过氧化值的测定:GB 5009.227—2016[S].北京:中国标准出版社,2016.
11. [11]
  中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.动植物油脂茴香胺值的测定:GB/T 24304—2009[S].北京:中国标准出版社,2009.
12. [12]
  马跃龙,薛峰,印杰,等.溶剂萃取-卡尔·费休法测定婴儿配方乳粉中的真实水分[J].食品工业,2018,39(5):159-161.
13. [13]
  王海霞.油脂比色计测量方法研究和自动化设计[D].北京:北京邮电大学,2018.
14. [14]
  LI D M,WANG W F,LI X H,et al.Preparation of highly pure n-3 PUFA-enriched triacylglycerols by two-step enzymatic reactions combined with molecular distillation[J].Journal of the American Oil Chemists Society,2017,94:225-233.
15. [15]
  WANG X M,LI D M,WANG W F,et al.A highly efficient immobilized MAS1 lipase for the glycerolysis reaction of n-3 PUFA-rich ethyl esters[J].Journal of Molecular Catalysis B(Enzymatic),2016,134:25-31.
16. [16]
  SIOU P N G,LAI O M,ABAS F.Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein[J].Food Research International,2014,55:62-69.
17. [17]
  顾敏芬,王昉,金宜英.热重分析法在油脂氧化稳定性研究中的应用[J].中国油脂,2012,37(9):85-87.
18. [18]
  ZHAO L,ZHAO M M,LIU N.Physicohemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate[J].Food Chemistry,2015,184:105-113.
19. [19]
  国家市场监督管理总局,国家标准化管理委员会.动植物油脂脉冲核磁共振法测定固体脂肪含量间接法:GB/T 37517—2019[S].北京:中国标准出版社,2019.
20. [20]
  XIONG R, MEULLENET J F,HANKINS J A,et al.Relationship between sensory and instrumental hardness of commercial cheeses[J].Journal of Food Science,2002,67(2):7.
21. [21]
  安振. 红外光谱法分析食用油脂肪酸组成[D].郑州:河南工业大学,2018.
22. [22]
  中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.大豆油:GB/T 1535—2017[S].北京:中国标准出版社,2017.
23. [23]
  中华人民共和国国家质量监督检验检疫总局.大豆油:GB/T 1535—2003[S].北京:中国标准出版社,2003.
24. [24]
  LONG Z,ZHAO M M,LIU N.Physic chemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate[J].Food Chemistry,2015,184:105-113.
25. [25]
  张春华,惠菊,王翔宇,等.差示扫描量热法和热重法评估植物油氧化稳定性的研究进展[J].粮食与油脂,2021,34(10):8-11.
26. [26]
  OLIVEIRA I F,GRIMALDI R,GONCALVES L A.Effect of diacylglycerols on crystallization of palm oil (Elaeis guineensis)[J].European Journal of Lipid Science and Technology,2014,116(7):904-909.
27. [27]
  陈琼,杨雪,赵金利,等.酶法制备甘油二酯与甘油三酯的结晶特性研究[J].中国油脂,2015,40(11):48-53.
28. [28]
  WATANABE Y,YAMAUCHI-SATO Y,NAGAO T,et al.Production of MAG of CLA by esterification with dehydration at ordinary temperature using Penicillium camembertii lipase[J].Journal of the American Oil Chemists Society,2005,82(9):619-623.
29. [29]
  王莉蓉,金青哲,冯国霞,等.我国及欧美煎炸食用油法律法规与标准概述[J].食品安全质量检测学报,2015,6(9):3774-3779.
30. [30]
  SHIMIZU M,MORIWAKI J,NISHIDE,et al,Thermal deterioration of diacylglycerol and triacylglycerol oils during deep-frying[J].Journal of the American Oil Chemists Society,2004,81(6):571-576.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(1078) PDF downloads(4) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Thermodynamic and frying application properties of DAG and LML structured lipids

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com