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    Home > Food News > Food Articles > Zhang Zhen, a postdoctoral fellow in the team of Professor Wang Yong from Jinan University, published his research results in the core food journal Food Chemistry

    Zhang Zhen, a postdoctoral fellow in the team of Professor Wang Yong from Jinan University, published his research results in the core food journal Food Chemistry

    • Last Update: 2021-04-16
    • Source: Internet
    • Author: User
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    Original title: Zhang Zhen, a postdoctoral fellow in the team of Professor Wang Yong of Jinan University, published his research results in Food Chemistry, the core journal of food

    Recently, Zhang Zhen, a postdoctoral researcher in the research group of Professor Wang Yong from the School of Science and Technology of Jinan University, published a research paper on the preparation of foodmate.
    html" class="zdbq" title="" target="_blank">food- specific foodmate.
    html" class="zdbq" title="" target="_blank">grease base oil by transesterification of
    html" class="zdbq" title="Palm oil related food information" target="_blank">palm oil in Food Chemistry (JCR District 1, Chinese Academy of Sciences, IF=6.
    The article is entitled "Modification of palm-ba
    html" class="zdbq" title="Food related food information" target="_blank">foodmate.
    html" class="zdbq" title="Fat-related food information" target="_blank">sed oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities", Dr.
    Zhang Zhen is the first author, and Professor Wang Yong is the corresponding author.

      Research Background:

      Transesterification is an important technical means for the modification of edible fats.
    It is a reaction process that changes the physical and chemical properties of fats by changing the distribution of fatty acids in triglycerides.
    According to the type of catalyst used in the catalysis process, it can be divided into chemical transesterification and enzymatic transesterification.
    Chemical transesterification (CIE) has the advantages of small amount of catalyst, low production cost, and relatively mature process technology, but the method has side effects.
    There are many products, and the subsequent processing is cumbersome.
    Compared with chemical transesterification, enzymatic transesterification (EIE) has milder reaction conditions, fewer by-products and is environmentally friendly.
    In this paper, palm oil mixtures are used as raw materials to compare the physical, chemical and crystalline properties of CIE and EIE products, and evaluate the industrial production potential of EIE.

      Analysis conclusion:

      Use palm-based oil (POL: PKO: PST, 5:3:2, w/w/w) as raw material for transesterification reaction.
    Lipozyme TL IM (813 g) was used to catalyze EIE in a PBR reactor at a reaction temperature of 60°C and a reaction flow rate of 100 mL/min.
    The results show that, compared with CIE, EIE has a lower solid fat content tendency.
    The crystallization onset temperature of the EIE product is 23.
    09°C, and the crystallization onset temperature of the CIE product is 19.
    The results are consistent with the crystallization kinetics.
    At different temperatures, the Avrami K constant of the EIE samples is higher than that of the CIE, indicating that the crystallization speed is fast and the nucleation is instantaneous.
    Polarized light microscope observed that the crystals mainly grew linearly, and the crystals formed were smaller in size.
    There are β and β'crystals in the transesterified fat.
    EIE can retain most of the tocopherols (386.
    18 ug/g), but molecular distillation reduces the concentration of tocopherols (110.
    01 ug/g), which affects the oxidation stability of the final product.

      This research work was financially supported by the National Natural Science Foundation of China, the Chinese Postdoctoral Science Foundation, and the Guangdong Provincial Department of Science and Technology.


      Zhang Zhen, Ye Jing, Lee Wan Jun, Akoh Casimir C.
    , Li Aijun, Wang Yong.
    Modification of palm-ba
    sed oil blend via interesterification: physicochemical properties, crystallization behaviors and oxidative stabilities.
    Food Chemistry, 2021, 347, 129070.

      Original link: http:// 10.

      about the author:

      Zhang Zhen, Ph.
    , is currently an assistant researcher at the Institute of Science and Technology of Jinan University.
    He has been engaged in food science for a long time, especially the research on the application of lipid transesterification modification and food-specific oils.
    , Diglycerides, structural triglycerides, food-specific fat base oil) and physical and chemical characteristics have been studied systematically, and the physical and chemical characteristics of palm oil transesterification control technology based on triglycerides have been established.
    Published 23 papers as the first (or corresponding) author (15 in SCI), applied for more than 10 Chinese invention patents, hosted 1 National Natural Science Foundation Youth Project, 1 Guangdong Science and Technology Project, and China Postdoctoral Science Foundation 1 item above.

    (This article is reprinted from "Food Science Network", and the article comes from Guangdong University's Oil Biorefinery Engineering Technology Research Center.
    The picture comes from Guangdong University's Oil Biorefinery Engineering Technology Research Center.
    The copyright belongs to the original author.
    If there is any infringement, please contact We delete.

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