Lopes_2016_Food.Chem_212_641

Reference

Title : Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance - Lopes_2016_Food.Chem_212_641
Author(s) : Lopes TI , Ribeiro MD , Ming CC , Grimaldi R , Goncalves LA , Marsaioli AJ
Ref : Food Chem , 212 :641 , 2016
Abstract :

The nutritional and organoleptic attributes of oils can proceed via interesterification of oils blends catalyzed by enzymes or chemicals. Enzymatic interesterification processes are preferred due the regiospecific outcome. Traditionally, monitoring of distribution of fatty acids (FA) in glycerol backbone is performed by enzymatic and chromatographic methods that are time-consuming, involving a series of chemical manipulations employing large volumes of organic solvents. Alternatively, carbon-13 nuclear magnetic resonance ((13)C NMR) is a fast and reliable technique that could be applied to determine the saturated and unsaturated FA distribution of the triacylglycerols (TAGs) present in high oleic sunflower oil (SO) and fully hydrogenated high oleic sunflower oil (HSO) blends and their interesterification products. The enzymatic interesterification was conducted employing the immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM), the results show that the process was not completely regiospecific at sn-1,3 positions, due to the spontaneous acyl migration from position sn-2 to sn-1,3.

PubMedSearch : Lopes_2016_Food.Chem_212_641
PubMedID: 27374579

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Citations formats

Lopes TI, Ribeiro MD, Ming CC, Grimaldi R, Goncalves LA, Marsaioli AJ (2016)
Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance
Food Chem 212 :641

Lopes TI, Ribeiro MD, Ming CC, Grimaldi R, Goncalves LA, Marsaioli AJ (2016)
Food Chem 212 :641