不同国家黄油和黄油乳脂理化性质的比较评价Comparative evaluation of physicochemical properties of butters and butter oils from different countries

为帮助食品生产商和消费者选择适用于不同应用途径的黄油，并为生产更受消费者喜爱的黄油替代品提供理论支持，选取了11个国家的黄油并提取黄油乳脂，对黄油及黄油乳脂的理化性质进行了系统的比较评价。结果表明：11个国家黄油中的脂肪、水分、蛋白质含量和滑动熔点分别为82.97%～86.40%、12.84%～16.14%、0.45%～0.78%、31.5～33.9 ℃，酸值（KOH）和过氧化值分别不超过0.32 mg/g、0.029 g/100 g。中国黄油的L值最高（86.87），而新西兰黄油的b值最高（35.28）。所有黄油共检出29种脂肪酸和42种甘油三酯，蛋白质主要由αs1-酪蛋白、 β-酪蛋白、κ-酪蛋白、α-乳白蛋白和Adipophilin组成。爱尔兰黄油的不饱和脂肪酸含量最高（35.65%），固体脂肪含量（SFC）较低，而美国、荷兰和澳大利亚黄油的饱和脂肪酸和SFC含量较高。不同国家的黄油和黄油乳脂的晶体均为均匀精细的球晶，其中美国黄油和黄油乳脂的晶体均呈现部分聚集，且绝大多数晶体主要由β′型晶体组成。质地和流变学分析表明，爱尔兰黄油和黄油乳脂的硬度最低，所有黄油和黄油乳脂都表现出良好的黏弹性和剪切变稀性能。综上，不同国家黄油在基本理化性质、脂肪酸和甘油酯组成、SFC及硬度等方面存在差异，在食品工业中需要根据成品、加工工艺等有针对性地选择黄油，在新型人造奶油的构建中，也可依据各黄油特点进行定向研究。For assisting both food producers and consumers to select butter for specific application, and providing support for the production of butter alternatives with enhanced consumer acceptability, butters from eleven countries were collected and butter oils were extracted. The physicochemical properties of butters and butter oils were comparatively evaluated. The results showed that the contents of fat, moisture, protein and melting point of butters were in the ranges of 82.97%-86.40%, 12.84%-16.14%, 0.45%-0.78% and 31.5-33.9 ℃ respectively, the acid value and peroxide value did not exceed 0.32 mgKOH/g and 0.029 g/100 g, respectively. The L value of China butter was the highest (86.87), while b value of New Zealand butter was the highest (35.28). A total of 29 fatty acids and 42 triglycerides were detected in all butters, and the proteins were mainly composed of αs1-casein, β-casein, κ-casein, α-lactalbumin, and Adipophilin. Ireland butter had the highest content of unsaturated fatty acids (35.65%) and lower solid fat content (SFC), while butters from America, Netherlands and Australia had higher contents of saturated fatty acids and higher SFC. The crystals of butters and butter oils from different countries were all uniform and fine spherical crystals, in which the crystals of American butter and butter oil were partially aggregated, and the majority of crystals were mainly composed of β′ crystal. The texture and rheological analysis showed that Ireland butter and butter oil exhibited the lowest hardness, and all butters and butter oils exhibited good viscoelastic and shear thinning. In conclusion, there are differences in the basic physicochemical properties, fatty acid and glyceride compositions, SFC, and hardness of butter from different countries. In the food industry, targeted selection of butter is required based on products, processing techniques, etc. In the construction of new types of margarine, targeted research can also be conducted based on the characteristics of butters.