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一般化学工业
Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils
The heating performance of enzyme-assisted aqueous processing-extracted blended oil(EAEPO),hexaneextracted blended oil(HEBO),and three kinds of blended oils was investigated by varying the heating times.Oil degradation was monitored by analysis of the acid value(AV),peroxide value(PV),p-anisidine value(p-AV),color,and trans-fatty acid composition.The fatty acid ratios of EAEPO,HEBO,and the three kinds of blended oils were very similar(0.27∶ 1.03 ∶ 0.96,0.27 ∶ 1.08 ∶ 1.16,0.27 ∶ 0.65∶ 0.8,0.27 ∶ 0.6 ∶ 0.84,and 0.27 ∶ 0.61 ∶ 0.79,resp.).The AV and color increased in proportion to the heating time for all the oils.There was a rapid increase in the PV and p-AV of EAEPO and HEBO after heating for only 1 h,whereas the other three blended oils showeda rapid increase after heating for 2 h or 6 h.Despite the highest trans-fatty acid content found for HEBO,this content was relatively low and remained low up to a heating time of 8 h.It was found that after heating,a fatty acid ratio relatively close to its ideal value(0.27∶ 0.48∶ 0.49) was maintained by EAEPO,which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.
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大豆科技
2019年S1期
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