پديد آورنده :
گلي، امير حسين
عنوان :
توليد شيميايي اسيد لينولينك مزدوج (CLA) و استفاده آن در فرمولاسيون مارگارين
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده، 142، [II]ص.: مصور، جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
مهدي كديور، جواد كرامت
استاد مشاور :
شهرام دخاني، حسن قاضي عسگر
تاريخ نمايه سازي :
26/11/87
استاد داور :
منوچهر داوري، محمدعلي سحري، محمد شاهدي، قدرت الله سعيدي
كد ايرانداك :
ID209 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رؤيت در نسخه ديجيتال
چكيده انگليسي :
AbstractConjugated linoleic acids CLAs are a group of positional and geometrical isomers of linoleic acid with aconjugated double system The major natural sources of CLA are fat tissues of ruminants meat and dairy products Vegetable oils contain small amounts of CLA 0 1 0 5 mg g fat which is formed as a result of industrial processing oil refining processes mainly deodorization and catalytic process of hydrogenation Even though CLA cis9 trans11 and trans10 cis12 has beneficial effects such as inhibiting tumor growth reducing atherosclerotic risk andreducing body fat the consumption of dietary CLA has decreased during the past 20 years due to the replacement ofmilk and animal fats by vegetable oils It is suggested that relatively low amounts of CLA 3 5 g d for a 70 kgperson in human diet would have an anticarcinogenic effect However to the best of our knowledge there are stillno reports on the production of food products enriched by CLA In this study two important isomers of CLA wereproduced up to 73 of total fatty acids employing alkali isomerization of safflower oil followed by purificationwith only one step urea crystallization to 85 6 The results showed that CLA purification with compounds such asurea and ethanol which are friendly to environment is practical to remove other fatty acids and increase CLAconcentration Interesterification acidolysis of purified CLA with canola oil was then conducted by lipase enzyme The CLA content incorporated to the Structured lipid SL was 26 6 mol after 48h of reaction time Physicochemical properties of the SL were then changed according to the degree of substitution of oleic acid incanola oil with CLA Palm stearin PS is the solid fraction produced from palm oil by fractionation and has limitedusage due to its high melting point 44 56oC The liquid fraction is known as palm olein and is more expensive thanPS due to wider usage Regarding to hydrogenation defects PS is a natural source of hard component and devoid oftrans fatty acids for products such as margarine and shortening In this study SL containing CLA was blended withPS in different ratios and analyzed for physicochemical properties Based on SMP SFC DSC XRD results theinteresterified blend of PS SL 40 60 was selected for the formulation of margarine The oil phase of margarinecontained no trans fatty acids and about 10 6 of CLA which is several times higher than the natural content ofCLA in milk Physical properties of experimental margarine were evaluated by SFC hardness dropping point crystal form and rheology The results showed that the margarine is plastic and spreadable The predominant crystalform is Regarding to rheological data margarine was a viscoelastic food and exhibited pseudoplastic behaviorwith presence of a yield stress The effects of three month storage on these properties were investigated During thestorage the hardness dropping point and yield stress of the products were increased
استاد راهنما :
مهدي كديور، جواد كرامت
استاد مشاور :
شهرام دخاني، حسن قاضي عسگر
استاد داور :
منوچهر داوري، محمدعلي سحري، محمد شاهدي، قدرت الله سعيدي
