Determination of SFC, FFA, and equivalent reaction time for enzymatically interestified oils using NIRS
- 作者：Lars P. Houmø ; ller ; Dorthe Kristensen ; Helle Rosager
- 关键词：Near infrared spectroscopy ; Enzymatical interesterification ; SFC ; FFA ; Equivalent reaction time ; Margarine
- 刊名：Talanta
- 出版年：2007
- 期刊代码：106_00399140
- 类别：ch
- 出版时间：15 February 2007
- 卷：71
- 期：2
- 页码：868-873
- 文件大小：153 K
摘要
The use of near infrared spectroscopy (NIRS) for rapid determination of the degree of interesterification of blends of palm stearin, coconut oil, and rapeseed oil obtained using an immobilized Thermomyces lanuginosa lipase at 70 °C was investigated. Interesterification was carried out by applying both fixed bed and batch reactors. Calibrations were developed for quantitative determination of solid fat content (SFC) at 10, 20, 30, 35, and 40 °C and free fatty acid (FFA) resulting in root mean square errors of prediction of 1.0, 1.3, 1.4, 1.6, 1.7, and 0.19%(w/w), respectively. The data showed that NIRS could be used to replace the traditional methods for determining FFA and SFC in vegetable oils.
It was possible to monitor the activity of the immobilized enzyme for interesterification of margarine oils by predicting the equivalent reaction time in a batch reactor from NIR spectra. Root mean square errors of prediction for two different oil blends interesterified for 300 and 170 min were 21 and 12 min, respectively.