Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends

Abstract

The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β′ of NIE to β < β′ of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry.