Optimization of preparation technology and relevant standards analysis of structural oil based on coconut oil
Author(s): ZHANG Yu-xiang, ZHANG Yun-zhu, BAI Xin-peng, College of Food, Hainan University
Pages: 190-196
Year: 2016 Issue: 9
Journal: Food Science and Technology
Keyword: enzyme method; structural oil; coconut oil; fatty acid composition;
Abstract: The optimization of enzymatic preparation technology and the relevant indexs of the products were researched. First, the types of acyl donor and enzyme were determined by comparison. Second, the effects of reaction temperature, time, substrate ratio and enzyme addition on the insertion rate of acyl donors were determined by single factor experiments, then the optimal reaction conditions were investigated by orthogonal experiment. The optimal reaction conditions were: 60 ℃, 8 hours of time, substrate ratio of 4:1, enzyme addition of 8%. The results showed that the effect of time and enzyme dosage on the insertion rate was very significant. Under these conditions, the insertion rate of the acyl donor could reach to 11.43%. The products with the unique aroma of coconut were colorless and transparent. Then fatty acid composition and relative indexes of the products were analyzed and compared with that of the former.
Pages: 190-196
Year: 2016 Issue: 9
Journal: Food Science and Technology
Keyword: enzyme method; structural oil; coconut oil; fatty acid composition;
Abstract: The optimization of enzymatic preparation technology and the relevant indexs of the products were researched. First, the types of acyl donor and enzyme were determined by comparison. Second, the effects of reaction temperature, time, substrate ratio and enzyme addition on the insertion rate of acyl donors were determined by single factor experiments, then the optimal reaction conditions were investigated by orthogonal experiment. The optimal reaction conditions were: 60 ℃, 8 hours of time, substrate ratio of 4:1, enzyme addition of 8%. The results showed that the effect of time and enzyme dosage on the insertion rate was very significant. Under these conditions, the insertion rate of the acyl donor could reach to 11.43%. The products with the unique aroma of coconut were colorless and transparent. Then fatty acid composition and relative indexes of the products were analyzed and compared with that of the former.
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