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- Title
Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol.
- Authors
Zhang, Linshang; Yang, Guolong; Chen, Jingnan; Bi, Yanlan; Chen, Shuai; Tan, Dandan; Fu, Jing; Peng, Dan
- Abstract
The effects of water content, acid value, and peroxide value on interesterification catalyzed by potassium glycerolate (in situ KOH/glycerol) were investigated using lard as a model fat. SEM analysis of KOH/glycerol powder showed that numerous 0.5- to 5-μm porous structures were formed and may play an important role in the interesterification reaction. Water content (up to 10 %, oil weight) and peroxide value (4.29 and 7.11 mmol/kg) significantly extended the induction period of interesterification but complete randomization was still achievable. However, when the acid value reached 5.13 mg KOH/g, complete deactivation of the catalyst was observed at 1 % catalyst content (by oil weight). The sn-2 fatty acid composition of fully randomized lard was similar to that of non-randomized lard. Interesterification resulted in substantial rearrangement of the triacylglycerol species and alteration of thermal behaviors. The interesterified lard exhibited a predominant β′ polymorph, as opposed to the dominating β-form crystals found in the original lard.
- Subjects
ESTERIFICATION; LARD; GLYCERIN; POTASSIUM hydroxide; CATALYTIC activity; PEROXIDES; SCANNING electron microscopy
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 2015, Vol 92, Issue 4, p513
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/s11746-015-2619-2