Enzymatic synthesis of structured lipids with behenic acid at the sn-1, 3 positions of triacylglycerols

被引：6

作者：

Kok, Wai-Ming ^{[1
]}

Chuah, Cheng-Hock ^{[1
]}

Cheng, Sit-Foon ^{[1
]}

机构：

[1] Univ Malaya, Dept Chem, Fac Sci, URL, Kuala Lumpur 50603, Malaysia

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2018年 / 27卷 / 02期

关键词：

Enzymatic interesterification reaction; Structured lipids; Behenic acid; sn-1; 3; positions; Lipozyme RM IM; SOLVENT-FREE SYSTEM; FATTY-ACIDS; PALM OIL; LIQUID-CHROMATOGRAPHY; QUANTITATIVE-ANALYSIS; OLIVE OIL; INTERESTERIFICATION; RATS; ACIDOLYSIS; CAPRENIN;

D O I：

10.1007/s10068-017-0271-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A long chain saturated fatty acid (SFA), behenic acid, is incorporated into the sn-1, 3 positions of triacylglycerols in palm olein (POo) and high-oleic sunflower oil (HOS) by solvent-free interesterification catalyzed by Lipozyme RM IM. The enzymatic interesterified HOS (EIE-HOS) yielded 76.5% of BOO and BOB as compared to 45.6% in POo (EIE-POo). The sn-2 position of EIE-HOS displayed 5.3 mol% of SFA which is significantly lower compared to 13.5 mol% in EIE-POo (P < 0.001). The sn-1, 3 positions of EIE-POo exhibited greater amount of behenic acid (82.0 mol%) in relation to EIE-HOS (64.0 mol%) (P < 0.001). Due to the greater variety of constitutive triacylglycerol, EIE-POo showed greater differences between onset (To) and offset temperature (Tf) in the melting endotherms (76.99 A degrees C) as compared to EIE-HOS (68.65 A degrees C), and may offer more intensive cooling sensation and flavor release.

引用

页码：353 / 366

页数：14

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