大豆油脂的結(jié)構(gòu)修飾及其對物理化學性質(zhì)的影響

Structural Modification of Soybean Oil and Its Effect on PhysicochemicalProperties

LIAO Shuting，WANGKang，TIANYe， ZHANYonggang，YUHaijie （Guangxi Huiyu Grainand Oil Industry Co.，Ltd.，F(xiàn)angchenggang 5380o1， China）

Abstract： As an important edible oil raw material， the relationship between structural modification and physicochemical properties of soybean oil has atracted much attention. This article systematically elaborates on the principles and characteristics of three types of structural modification methods： chemical， enzymatic，and physical.Fromtheaspects of melting point，freezing point，oxidationstabilityetc.，itdeeplyanalyzestheimpactand mechanism of structural modification on the physicochemical properties of soybean oil. Research has shown that by regulating the composition of faty acids，triglyceride structure，and trace components，the melting characteristics， antioxidant properties，and crystaline polymorphismof soybean oil can be significantly changed.This not only helps to broaden the application fieldsofsoybean oil and enhance its added value，butalso providesa theoretical basis for the development of new structural fats.

Keywords： soybean oil; structural modification; physical and chemical properties

大豆油是全球范圍內(nèi)重要的食用油之一，多樣的脂肪酸組成及豐富的微量營養(yǎng)素使其具有廣泛的營養(yǎng)學意義與應(yīng)用前景。（剩余4338字）