不同碳链长度脂肪酰乳酸钠的合成及在馒头中的应用
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摘要
硬脂酰乳酸钠(SSL)是目前世界通用的一种食品乳化剂。在面包、蛋糕、馒头等食品中,它具有优越的乳化及增强面筋的作用。同时SSL还可以起到保鲜、延缓食品老化的效果。由于工业生产中使用的食品级硬脂酸大多由棕榈油制得,硬脂酸含量仅在50%左右,另外还含有其他碳链长度的脂肪酸。因此不能肯定地说市售硬脂酰乳酸钠的改良作用仅由硬脂酰乳酸钠而引起的。本文以不同碳链长度的脂肪酸(AR)与乳酸、碱反应,经纯化制得各种碳链长度脂肪酰乳酸钠。然后将该系列产品添加到馒头中找出对馒头改良效果最好的脂肪酰乳酸钠的碳链长度。最后通过将较优碳链长度的脂肪酰乳酸钠与其他添加剂复配得到馒头品质改良的最佳配方。主要研究结果如下:
第一,不同碳链长度脂肪酰乳酸钠的合成优化及基本指标的测定。以硬脂酰乳酸钠的合成条件为依据制备其他碳链长度的脂肪酰乳酸钠。对终产品进行乳化性测定,判断出脂肪酰乳酸钠的乳化能力顺序为:肉豆蔻酰乳酸钠〉月桂酰乳酸钠〉棕榈酰乳酸钠〉癸酰乳酸钠〉辛酰乳酸钠〉油酰乳酸钠〉硬脂酰乳酸钠〉花生酰乳酸钠。
第二,不同碳链长度脂肪酰乳酸钠的组分分析。通过硬脂酰乳酸钠的IR测定,对制备产品与市售产品进行对比,得到产物相应的官能团吸收峰。通过LC/MS得出产物为含有不同乳酸聚合度的系列硬脂酰乳酸钠产品。然后以质谱(MS)对其他碳链长度的脂肪酰乳酸钠进行定性。
第三,不同碳链长度脂肪酰乳酸钠对面团作用效果研究。除添加癸酰乳酸钠的面团拉伸比无明显变化,以及添加棕榈酰乳酸钠、肉豆蔻酰乳酸钠的面团能量无明显改善以外,其他均对面团的拉伸和能量有一定的改善作用;频率扫描及温度扫描的流变试验中,各碳链长度产品对面团的弹性模量和粘性模量的影响趋势基本一致,由于作用强度不同有的产品对以上模量起正作用,有的产品起负作用。
第四,不同碳链长度脂肪酰乳酸钠对馒头作用效果研究。添加十二碳以下的短碳链脂肪酰乳酸钠对馒头的比容和气味有负面影响;添加十四碳以上的脂肪酰乳酸钠对馒头的比容和质构有明显改良作用;硬脂酰乳酸钠、花生酰乳酸钠及油酰乳酸钠对于馒头的改良效果较优。
第五,较优碳链长度脂肪酰乳酸钠与其他添加剂的复配试验。复配试验中,馒头的质构、色泽、高度、体积、外观等各项评价指标均有明显改善。馒头的最适改良配方是(以1kg面粉计):真菌α-淀粉酶0.0046g、木聚糖酶0.0036g、维生素C 0.0233g、SSL(自制产品) 0.1667g。
Sodium stearoyl-2-lactylate (SSL) is a definitive food emulsifier in the world. Bread, cake, steamed bread and other kinds of food. At the same time, it possesses excellent emulsifying and strengthen the role of gluten. As industrial production of food grade palm oil, mostly stearic acid in the system, stearic acid content of only around 50%, It also contains fatty acids of other carbon chain length. It is not sure that commercial sodium stearoyl-2-lactylate role in the improvement only by sodium stearoyl-2-lactylate. Based on different carbon chain length of fatty acids (AR) and lactic acid, alkali reaction to produce various carbon chain length of fatty-2-lactylate,then by purification system getting products. Then using the series added to the box to find the best fat-2-lactylate length of the carbon chain for improving steamed bread. Final adoption of optimum length of the carbon chain fatty acid sodium lactate and other additives compound steamed breads quality is improved and the best recipe. The main findings are as follows :
First, the synthesis of fatty acid sodium lactate with different carbon chain lengths and optimization of the basic indicators. The synthesis conditions of preparation of other carbon chain length of fatty-2-lactylateare based on the synthesis conditions of sodium stearoyl-2-lactylate. The final product emulsion measurement, determined the various carbon chain length of fatty-2-lactylate emulsifying ability to : MF-2-lactylate "lauroyl lactylate" palm-2-lactylate "decane-2-lactylate" Sim-2-lactylate "oil-2-lactylate" sodium stearoyl-2-lactylate "peanut-2-lactylate.
Secondly, fatty-2-lactylate of different carbon chain length component analysis. Sodium stearoyl-2-lactylate through IR measurements of the preparation of products and commercial products for purposes of comparison, be the product of corresponding functional group absorption peak. HPLC and MS come through product with different degree of polymerization of the lactic acid sodium stearoyl-2-lactylate series products. Then mass spectrometry (MS) to other carbon chain length of fatty-2-lactylate qualitative.
Third, Dough’s effect study on the fatty-2-lactylate of different carbon chain length. In addition to adding the decane-2-lactylate dough stretch than no obvious changes, and to add Palm-2-lactylate. MF-2-lactylate the dough energy without significant improvement, Other groups are opposite the tensile energy and improved to a certain extent; scanning frequency and temperature scanning Rheological test, length of the carbon chain products dough elastic modulus and viscous modulus of essentially the same. Due to the intensity of some products to the different modulus above is starting role, and some products plays a negative role
Fourth, steamed breads’effect study on the fatty-2-lactylate of different carbon chain length. Add the following 12 carbon in the short carbon chain fatty-2-lactylate right buns of hematocrit and odor has a negative impact; add 14 more carbon fatty-2-lactylate right buns of hematocrit and texture significantly improved; sodium stearoyl-2-lactylate. Peanut-2-lactylate and oil-2-lactylate buns for the improvement is better.
Fifth, the sodium lactates of optimum carbon chain lengths fatty acid and other additives used in the test. Buns the optimal formula is modified (1kg flour) : Fungi-amylase 0.0046g. Xylanase 0.0036g, vitamin C 0.0233g, SSL 0.1667g.
第一,不同碳链长度脂肪酰乳酸钠的合成优化及基本指标的测定。以硬脂酰乳酸钠的合成条件为依据制备其他碳链长度的脂肪酰乳酸钠。对终产品进行乳化性测定,判断出脂肪酰乳酸钠的乳化能力顺序为:肉豆蔻酰乳酸钠〉月桂酰乳酸钠〉棕榈酰乳酸钠〉癸酰乳酸钠〉辛酰乳酸钠〉油酰乳酸钠〉硬脂酰乳酸钠〉花生酰乳酸钠。
第二,不同碳链长度脂肪酰乳酸钠的组分分析。通过硬脂酰乳酸钠的IR测定,对制备产品与市售产品进行对比,得到产物相应的官能团吸收峰。通过LC/MS得出产物为含有不同乳酸聚合度的系列硬脂酰乳酸钠产品。然后以质谱(MS)对其他碳链长度的脂肪酰乳酸钠进行定性。
第三,不同碳链长度脂肪酰乳酸钠对面团作用效果研究。除添加癸酰乳酸钠的面团拉伸比无明显变化,以及添加棕榈酰乳酸钠、肉豆蔻酰乳酸钠的面团能量无明显改善以外,其他均对面团的拉伸和能量有一定的改善作用;频率扫描及温度扫描的流变试验中,各碳链长度产品对面团的弹性模量和粘性模量的影响趋势基本一致,由于作用强度不同有的产品对以上模量起正作用,有的产品起负作用。
第四,不同碳链长度脂肪酰乳酸钠对馒头作用效果研究。添加十二碳以下的短碳链脂肪酰乳酸钠对馒头的比容和气味有负面影响;添加十四碳以上的脂肪酰乳酸钠对馒头的比容和质构有明显改良作用;硬脂酰乳酸钠、花生酰乳酸钠及油酰乳酸钠对于馒头的改良效果较优。
第五,较优碳链长度脂肪酰乳酸钠与其他添加剂的复配试验。复配试验中,馒头的质构、色泽、高度、体积、外观等各项评价指标均有明显改善。馒头的最适改良配方是(以1kg面粉计):真菌α-淀粉酶0.0046g、木聚糖酶0.0036g、维生素C 0.0233g、SSL(自制产品) 0.1667g。
Sodium stearoyl-2-lactylate (SSL) is a definitive food emulsifier in the world. Bread, cake, steamed bread and other kinds of food. At the same time, it possesses excellent emulsifying and strengthen the role of gluten. As industrial production of food grade palm oil, mostly stearic acid in the system, stearic acid content of only around 50%, It also contains fatty acids of other carbon chain length. It is not sure that commercial sodium stearoyl-2-lactylate role in the improvement only by sodium stearoyl-2-lactylate. Based on different carbon chain length of fatty acids (AR) and lactic acid, alkali reaction to produce various carbon chain length of fatty-2-lactylate,then by purification system getting products. Then using the series added to the box to find the best fat-2-lactylate length of the carbon chain for improving steamed bread. Final adoption of optimum length of the carbon chain fatty acid sodium lactate and other additives compound steamed breads quality is improved and the best recipe. The main findings are as follows :
First, the synthesis of fatty acid sodium lactate with different carbon chain lengths and optimization of the basic indicators. The synthesis conditions of preparation of other carbon chain length of fatty-2-lactylateare based on the synthesis conditions of sodium stearoyl-2-lactylate. The final product emulsion measurement, determined the various carbon chain length of fatty-2-lactylate emulsifying ability to : MF-2-lactylate "lauroyl lactylate" palm-2-lactylate "decane-2-lactylate" Sim-2-lactylate "oil-2-lactylate" sodium stearoyl-2-lactylate "peanut-2-lactylate.
Secondly, fatty-2-lactylate of different carbon chain length component analysis. Sodium stearoyl-2-lactylate through IR measurements of the preparation of products and commercial products for purposes of comparison, be the product of corresponding functional group absorption peak. HPLC and MS come through product with different degree of polymerization of the lactic acid sodium stearoyl-2-lactylate series products. Then mass spectrometry (MS) to other carbon chain length of fatty-2-lactylate qualitative.
Third, Dough’s effect study on the fatty-2-lactylate of different carbon chain length. In addition to adding the decane-2-lactylate dough stretch than no obvious changes, and to add Palm-2-lactylate. MF-2-lactylate the dough energy without significant improvement, Other groups are opposite the tensile energy and improved to a certain extent; scanning frequency and temperature scanning Rheological test, length of the carbon chain products dough elastic modulus and viscous modulus of essentially the same. Due to the intensity of some products to the different modulus above is starting role, and some products plays a negative role
Fourth, steamed breads’effect study on the fatty-2-lactylate of different carbon chain length. Add the following 12 carbon in the short carbon chain fatty-2-lactylate right buns of hematocrit and odor has a negative impact; add 14 more carbon fatty-2-lactylate right buns of hematocrit and texture significantly improved; sodium stearoyl-2-lactylate. Peanut-2-lactylate and oil-2-lactylate buns for the improvement is better.
Fifth, the sodium lactates of optimum carbon chain lengths fatty acid and other additives used in the test. Buns the optimal formula is modified (1kg flour) : Fungi-amylase 0.0046g. Xylanase 0.0036g, vitamin C 0.0233g, SSL 0.1667g.
引文
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