Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

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  • Yu Dianyu
    School of Food Science, Northeast Agricultural University
  • Qi Xiaofen
    School of Food Science, Northeast Agricultural University
  • Jiang Yang
    School of Food Science, Northeast Agricultural University
  • Zou Dezhi
    School of Food Science, Northeast Agricultural University
  • Wang Liqi
    School of Computer and Information Engineering, Harbin University of Commerce
  • Jiang Lianzhou
    School of Food Science, Northeast Agricultural University
  • Qin Lanxia
    School of Food Science, Northeast Agricultural University

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<p>Fully hydrogenated expanded press soybean oil (FHEPSO) rich in naturally bioactive components was prepared using Palladium on Carbon (Pd/C) catalyst. Interesterified fat was prepared from binary blends of FHEPSO and cold press corn oil (CPCO) with FHEPSO/CPCO mass ratios of 50:50, 40:60 and 30:70. Lipozyme RM IM (6 wt% of total substrate) was used in a supercritical CO2 system to catalyze the transesterification. The fatty acid compositions had no significant changes in the fats before and after interesterification, and trans-fatty acid (TFA) was not detected. The fatty acid compositions within triacylglycerol (TAG) were rearranged, and the amounts of trisaturated and triunsaturated TAG decreased, whereas that of mixed TAG increased as a result of interesterification. The enzymatic interesterified fats (EIEF) had a lower solid fat content (SFC), broader melting and plasticity ranges compared to the noninteresterified blend (NIB). According to X-ray diffraction (XRD), the predominant crystal form had changed from β to β’. EIEF contained 0.33-0.51 g/100 g phospholipids, 88.6-105.6 mg/100 g total tocopherols, and 916-1053 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in trans-free margarine stock preparation.</p>

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