| Akebia trifoliata (Thunb.) Koidz. var. australis (Diels) Rehd., a woody climbingvine, is widely found in Asia, especially in Korea, Japan, and China. Akebia trifoliatavar. australis seed is rich in extractable oils and proteins, In previous study, wedetermined protein from the seeds of A. trifoliata var. australis. Akebia trifoliata var.australis seed oil (ASO) was used as an edible oil in China. However, Studies on theapplication of Akebia trifoliata var. australis seed oil have not been reported so far.The search for new sources of edible oils has gained attention because of increasingdemands for edible oils in China. The search for new sources of edible oils has gainedattention because of increasing demands for edible oils in China. Akebia trifoliata var.australis is a new oil crop, through its research, may be used in the food industry,while reducing the inlet pressure of edible oils. In this paper, ASO was obtained byroasting squeeze, where the effect of water contents and the heating temperature wasinvestigated. In order to get optimal refining process parameters, physical andchemical properties of ASO was measured to study the factors impact on the qualityof ASO, This work was to produce trans-free margarine fats from palm stearin (PS)and ASO through enzymatic interesterification, using Lipozyme TL IM as abiocatalyst. There are results as follows:1. In roasting squeezing ASO process, the roasting times were establisheddifferently at each roasting temperature of150,175, and200℃. The oil productionincreased with increasing the roasting time at the same temperaturethe color of theoils changed gradually from light yellow to deep brown as increasing roasting timeand temperature, while the fatty acid composition was changed insignificantly; Theinduction period reduced with increasing the roasting time at the same temperature;when added1500ppm α-tocopherol has basically reached the strongest antioxidantconcentration.2. In this research, the squeezed crude oil from Akebiatrifoliata var.Australiswas was then refined through the processes of hydration degumming,alkalize deacidification, adsorption bleaching and gas deodorization. The refining process conditions were optimized and the fatty acid compositions of Akebiatrifoliatavar. australis seed oil were also analyzed during every refining stage. The optimumrefining conditions were as follows: crude oil was added with3%(w/w) water withstirring gradually slowly for35min to degum at65℃, then16°Bé of alkali wasadded to the degum oil for deacidification. Fo decolor,3.5%(w/w) carclazyte wasmixed with degum oil and keep stirring at70℃for40min. The results of sensoryevaluation showed that the refined oil was acceptable. The results of fatty acidcompositions indicated that oleic and linoleic acid was the main components for theAkebiatrifoliata var. australis seed oil, and the content was about44.07-45.44%and29.75-30.86%, respectively. The results also suggested that the refining extent havenot significant effect on the fatty acid compositions.3. An immobilized lipase from Thermomyces lanuginosus (TL IM) wasemployed to lipase-catalyzed interesterification of palm stearin (PS) with differentratios of ASO in a laboratory-scale operation at60°C. The physical properties [e.g.,fatty acid profile, slip melting point (SMP), solid fat content (SFC), polymorphic form,and microstructure] of physical blends (PBs) were analyzed and compared with thoseof the interesterified products (IPs). Results showed that SMPs of IPs (33.20-37.60°C)decreased compared with those of PBs (48.03-49.30°C). Meanwhile, IPs showed agood SFC range from16.11%to28.29%at25°C with mostly β’ polymorphic formsdetermined by X-ray diffraction analysis. It should be mentioned that no trans fattyacids (TFAs) were detected in any products, suggesting much more health-benefits ofIPs. Texture tests showed that PBs (3318.19±86.67g) were markedly harder than IPs(557.02±12.75g). Conclusively, our study demonstrated that ASO can be utilized toproduce trans-free plastic fats with good qualities through lipase-catalyzedinteresterification. |
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