Document Detail


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.
MedLine Citation:
PMID:  23350869     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
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 °C 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 °C 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 β' polymorphs than physical blends, in which β' 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.
Authors:
Man-Li Zhao; Liang Tang; Xue-Mei Zhu; Jiang-Ning Hu; Hong-Yan Li; Li-Ping Luo; Lin Lei; Ze-Yuan Deng
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-28
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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