Zhao_2013_J.Agric.Food.Chem_61_1189

Reference

Title : Enzymatic production of zero-trans plastic fat rich in alpha-linolenic acid and medium-chain fatty acids from highly hydrogenated soybean oil, Cinnamomum camphora seed oil, and perilla oil by lipozyme TL IM - Zhao_2013_J.Agric.Food.Chem_61_1189
Author(s) : Zhao ML , Tang L , Zhu XM , Hu JN , Li HY , Luo LP , Lei L , Deng ZY
Ref : Journal of Agricultural and Food Chemistry , 61 :1189 , 2013
Abstract :

In the present study, zero-trans alpha-linolenic acid (ALA) and medium-chain fatty acids (MCFA)-enriched plastic fats were synthesized through enzymatic interesterification reactions from highly hydrogenated soybean oil (HSO), Cinnamomum camphora seed oil (CCSO), and perilla oil (PO). The reactions were performed by incubating the blending mixtures of HSO, CCSO, and PO at different weight ratios (60:40:100, 70:30:100, 80:20:100) using 10% (total weight of substrate) of Lipozyme TL IM at 65 degreeC for 8 h. After reaction, the physical properties (fatty acids profile, TAG composition, solid fat content, slip melting point, contents of tocopherol, polymorphic forms, and microstructures) of the interesterified products and their physical blends were determined, respectively. Results showed that the fatty acid compositions of the interesterified products and physical blends had no significant changes, while the content of MCFA in both interesterified products and physical blends increased to 8.58-18.72%. Several new types of TAG species were observed in interesterified products (SSL/SLS, PLO/LLS, and OLLn/LnLO/LOLn). It should be mentioned that no trans fatty acids (TFA) were detected in all products. As the temperature increased, the solid fat content (SFC) of interesterified products was obviously lower than that of physical blends. The SFCs of interesterified products (60:40:100, 70:30:100, and 80:20:100, HSO:CCSO:PO) at 25 degreeC were 6.5%, 14.6%, and 16.5%, respectively, whereas the counterparts of physical blends were 32.5%, 38.5%, and 43.5%, respectively. Meanwhile, interesterified products showed more beta' polymorphs than physical blends, in which beta' polymorph is a favorite form for production of margarine and shortening. Such zero-trans ALA and MCFA-enriched fats may have desirable physical and nutritional properties for shortenings and margarines.

PubMedSearch : Zhao_2013_J.Agric.Food.Chem_61_1189
PubMedID: 23350869

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Citations formats

Zhao ML, Tang L, Zhu XM, Hu JN, Li HY, Luo LP, Lei L, Deng ZY (2013)
Enzymatic production of zero-trans plastic fat rich in alpha-linolenic acid and medium-chain fatty acids from highly hydrogenated soybean oil, Cinnamomum camphora seed oil, and perilla oil by lipozyme TL IM
Journal of Agricultural and Food Chemistry 61 :1189

Zhao ML, Tang L, Zhu XM, Hu JN, Li HY, Luo LP, Lei L, Deng ZY (2013)
Journal of Agricultural and Food Chemistry 61 :1189