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Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties.
Yang, Dubing; Zhang, Yanan; Lee, Yee-Ying; Lu, Yuxia; Wang, Yong; Zhang, Zhen.
Afiliación
  • Yang D; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
  • Zhang Y; NO.27 Shandanan Road, Shandong University Hospital, Shandong University, Jinan, China.
  • Lee YY; School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia.
  • Lu Y; Guangzhou Flavours & Fragrances Co., Ltd., China.
  • Wang Y; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
  • Zhang Z; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China. Electronic address: zhangzhen@jnu.edu.cn.
Food Chem ; 444: 138635, 2024 Jun 30.
Article en En | MEDLINE | ID: mdl-38325087
ABSTRACT
The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an exponential model. A relationship equation featuring reaction parameters of the two reations was established to predict the ID and physicochemical characteristics in continuous interesterification. The prediction of the ID based on triacylglycerol composition was reliable, with an R2 value greater than 0.85. Interesterification produced more high-melting-point components for both reactions, but the acyl migration in the batch-stirring reactor was much greater, resulting in faster crystallization, a more delicate crystal network, and lower hardness. The relationship equation can be employed to predict the ID, but the prediction of physicochemical properties was constrained by the difference in acyl migration degree between the two reactions.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Grasas / Ácidos Grasos Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Grasas / Ácidos Grasos Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido