作 者：
王文君;杨志国;张妍;阿迪拉·阿迪力;林敏;杨海燕
单 位：
新疆农业大学食品科学与药学学院;霍城骏驰畜牧有限公司
关键词：
马脂;酶解;乙酯化;分子蒸馏;超临界CO2萃取;流变特性
摘 要：
采用旋转流变仪的定温变速和定速变温两种方法,对酶解、乙酯化、分子蒸馏、超临界CO2萃取4种加工工艺处理的马脂进行流变特性的分析。结果表明:4种工艺处理在0℃附近出现以相变为主的较大变化,酶解与超临界CO2组、乙酯化与分子蒸馏组的斜率相近,说明不同加工方法马脂中的脂肪酸组成存在一定相似性,且这种在组成上的差异最终导致了相变的温度差异。
译 名：
Effects of Different Processing Methods on the Rheological Properties of Horse Fat
作 者：
WANG Wenjun;YANG Zhiguo;ZHANG Yan;Adila·ADILI;LIN Min;YANG Haiyan;College of Food Science and Pharmacy, Xinjiang Agricultural University;Huocheng Junchi Livestock Co.Ltd.;
关键词：
horse fat;;enzymatic hydrolysis;;ethyl esterification;;molecular distillation;;supercritical CO_2 extraction;;rheological property
摘 要：
A rotational rheometer under two different conditions, fi xed temperature and variable speed, and fi xed speed and variable temperature, was used to analyze the rheological characteristics of horse fat processed by enzymatic hydrolysis, ethyl esterifi cation, molecular distillation and supercritical CO_2 extraction. The results showed that great changes mainly phase transition occurred at a temperature near 0 ℃ during the four processes. Similar slopes were observed between enzymatic hydrolysis and supercritical CO2 extraction groups, and between ethyl esterifi cation and molecular distillation groups, implicating similarity in the fatty acid composition of horse fat produced by different processing methods. On the other hand, the difference in fatty acid composition led to the difference in phase transition temperature.
