摘要
酯交换是目前改善油脂物理性质较有效的一种油脂改性技术 ,主要分两种 :化学酯交换和脂肪酶催化酯交换。化学酯交换的催化机制有两种 ,即羰基加合机制和Claisen浓缩机制 ,而脂肪酶催化的酯交换机制类似于化学催化 ,它的催化位点由Asp/Glu His Ser氨基残基组成。还概述了酯交换在油脂工业中的应用 ,包括在猪油、大豆油以及棕榈油、乳脂、可可代用脂、乳幼儿用脂质。
Interesterfication is a technique for modification of oils and fats,by which the physical attributes of oils and fats would be improved effectively.It includes chemical and enzymatic interesterification.There are two reaction anisms of chemical interesterification:the carbonyl addition mechanism and the Claisen condensation mechanism,and the mechanism of enzymatic interesterfication is similar to chemical interesterification. The applications of interesterfication in the oils and fats was summarized,which include lard oil,soybean and palm oils,milk lipid,lipid for children,DHA and EPA,and so on.
出处
《中国油脂》
CAS
CSCD
北大核心
2002年第2期59-62,共4页
China Oils and Fats
