The effect of enzymatic interestrification on selected physico-chemical properties of milk fat mixture with vegetable oils
2002
Chmura, M. | Staniewski, B. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Technology Development)
Specific sn-1,3 lipolytic enzyme Lipozyme IM was used as the process's catalyst. A total of 25 samples were investigated, including one sample of milk fat and 24 samples of its mixtures with 40 percent additives of soybean, sun flower, rape and palm oil. Interestrification porcess was conducted at a temperature of 65 deg C, for 24 h, with an 8 percent addition of enzyme in relation to the interesterified sample. The content of free faty acids, melting temperature, solid phase content, penetration, total fatty acids content and composition of triacylglycerols with 34 to 40 C atoms in a molecule to lower and the same time for the content of long-chain triacylglycerols to increase. A decrease in the solid phase content was reported at 0-15 deg C, while its increase was observed at temperature higher than 22.5 deg C. In investigated samples, an increase in the melting temperature, and a decrease of their hardness at 5 deg C were noted
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