DAG和LML型结构脂质的热力学及煎炸应用特性研究
Thermodynamic and frying application properties of DAG and LML structured lipids
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摘要: 以功能性健康油脂甘油二酯(Diacylglycerol,DAG)和长-中-长(Long-Medium-Long,LML)型结构脂质为研究对象,大豆油为对照,研究50% DAG、90% DAG和LML型结构脂质的理化性质、热力学特性及煎炸应用特性。结果表明:50% DAG、90% DAG和LML型结构脂质与大豆油的黏度、密度和过氧化值(POV)基本保持一致,且三者的茴香胺值(AnV)均高于大豆油;与大豆油相比,50% DAG、90% DAG和LML型结构脂质中的甘油酯组成和脂肪酸组成仅有由结构与引入脂肪酸的不同而引起的差异,没有发生其他明显变化;50% DAG和90% DAG中的—OH及LML型结构脂质中的中链脂肪酸均会引起油脂失重起始温度降低,且50% DAG和90% DAG均会出现温度跨度较大的熔融曲线;50% DAG、90% DAG和LML型结构脂质在3470 cm-1、1400~1100 cm-1、722 cm-1等处均出现由结构不同引起的吸收峰差异;连续高温煎炸后,50% DAG、90% DAG和LML型结构脂质的AV、POV、色度、水分含量、AnV和甘油酯组成及被煎炸土豆条的质构特性均体现出良好的稳定性。总之,50% DAG、90% DAG和LML型结构脂质在高温连续煎炸中能保持良好稳定性,满足国家煎炸用油标准,可作为日常煎炸用油使用。
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关键词:
- 功能性油脂 /
- 甘油二酯 /
- 长-中-长型结构脂质 /
- 热力学特性 /
- 煎炸应用特性
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. -
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