Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor

被引：67

作者：

Nielsen, NS

Yang, TK

Xu, XB

Jacobsen, C

机构：

[1] Tech Univ Denmark, Danish Inst Fisheries Res, Dept Seafood Res, DK-2800 Lyngby, Denmark

[2] Tech Univ Denmark, Biocentrum, Food Biotechnol & Engn Grp, DK-2800 Lyngby, Denmark

来源：

FOOD CHEMISTRY | 2006年 / 94卷 / 01期

关键词：

structured lipid; lard; human milk fat substitute; enzyme; oxidative stability;

D O I：

10.1016/j.foodchem.2004.10.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Residence time and time of production were investigated during the enzymatic production of a specific structured lipid/human milk fat substitute (SL-HMFS), on a kg scale, made from lard and soybean oil fatty acids, using a packed-bed reactor and short path distillation. There were no effects of residence time or time of production on C 18:2 and C 18:3 incorporation or on acyl migration in the sn-2 position. In addition, the SL-HMFS was compared to commercial human milk fat substitute (HMFS) regarding fatty acid composition, content of antioxidants and oxidative stability. Fats were stored at 60 degrees C for four days and the oxidative stability evaluated by analysis of peroxide value (PV) and volatile secondary oxidation products. SL-HMFS had a lower oxidative stability than did commercial HMFS products or lard, probably due to a lower level of tocopherol in SL-HMFS. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：53 / 60

页数：8

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