Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Silva, Roberta Claro da; Cotting, Lucia Nazareth; Poltronieri, Tatyane Pereira; Balcão, Victor M.; Gioielli, Luíz Antônio

doi:10.1590/s0101-20612009000300031

Cited by 12 publications

(12 citation statements)

References 45 publications

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“…The fatty acid compositions of lard and soybean oil are in accordance with results published in the literature (Codex Alimentarius, 1999;Davenel, Riaublanc, Marchal, & Gandemer, 1999;Glä ser, Wenk, & Scheeder, 2004;O'Brien, 1998;Silva, Cotting, Poltronieri, Balcão, & Gioielli, 2009). The fatty acid composition of lard greatly depends on characteristics such as race, sex, diet and age of the animal.…”

Section: Fatty Acid Compositionsupporting

confidence: 87%

“…These proportions were used in previous studies of our group and showed similar fatty acid composition and physical properties in relation to human milk fat of Brazilian mothers (Silva et al, 2007;Silva & Gioielli, 2006). The blends were prepared after complete melting of the fats at 70-80 C for 30 min under magnetic stirring, and the mixtures thus obtained were stored at refrigeration conditions (w4 C).…”

Section: Reactant Blend Preparationmentioning

confidence: 99%

“…Recently, many research studies were done attempting to produce SLs with a composition similar to that of HMF for use in infant milk formulae or as HMF substitute (Maduko, Akoh, & Park, 2007a, 2007bMukherjee & Kiewitt, 1998;Sahin, Akoh, & Karaali, 2005;Silva & Gioielli, 2006;Srivastava, Akoh, Chang, Lee, & Shaw, 2006;Thomson et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

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The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Silva

Cotting

Poltronieri

et al. 2009

LWT - Food Science and Technology

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a b s t r a c tThe main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (LipozymeÔ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 C) of lard increased after interesterification, and this was mostly due to the increase of SSS (saturated) þ SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU þ SSS) increased in lard after interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic interesterification. The interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute.

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Section: Fatty Acid Compositionsupporting

confidence: 87%

Section: Reactant Blend Preparationmentioning

confidence: 99%

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The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Silva

Cotting

Poltronieri

et al. 2009

LWT - Food Science and Technology

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“…In this study, subcutaneous fat samples had and average slip point value of 29.9 (Table 1). This value is in agreement with previous records published in the Codex Alimentarius (1999) and Silva et al (2009). Additionally, the hardness of these samples varied between 14.2 and 40.2 N, which is within the range of the values described by Herrero et al (2007) in fermented sausages and Herrero et al (2008) in cooked meat sausages, all of them high-fat meat products.…”

Section: Resultssupporting

confidence: 92%

Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

Segura¹,

Ruiz-López²,

Menoyo³

et al. 2015

Grasas y Aceites

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SUMMARY:This study was conducted to compare two of the most widely used methods for the determination of the positional distribution of fatty acids within the triacylglycerol molecules from fats of animal origin. Method A involves incubation of the triacylglycerol fraction with an aqueous suspension of the lipase enzyme, separation of the reaction products by thin-layer chromatography (TLC), and analysis of fatty acid methyl esters by gas-liquid chromatography. Method B eliminates the need for TLC. This technique makes use of the fact that methanolic-NaOH methylates only fatty acids esterified to glycerol. Our results demonstrated that method A data were in line with previous literature. Additionally, method A showed good correlations between fatty acid positional distribution and fat melting point and hardness. However, method B showed an underestimation of palmitic acid and lacked correlation with selected physical properties. KEYWORDS: Basic methylation; Fatty acids; Positional distribution; TLC; Triacylglycerides RESUMEN:Comparación de técnicas analíticas usadas para la determinación de la distribución posicional de ácidos grasos en los triacilglicéridos. Relación con el punto de fusión y la dureza de la grasa de cerdo. Este estudio se realizó con el objetivo de comparar los dos métodos más comúnmente utilizados en la determinación de la distribución posicional de ácidos grasos en las moléculas de triacilglicéridos de grasas de origen animal. El método A consiste en la incubación de los triacilglicéridos en una suspensión acuosa de la enzima lipasa, la separación de los productos por cromatografía de capa fina (TLC), y el posterior análisis de los ésteres metílicos de ácidos grasos de cada fracción mediante cromatografía gas-líquido. El método B elimina la separación por TLC. Este método se basa en que la metilación básica (NaOH) únicamente metila los ácidos grasos esterificados al glicerol. Cuando analizamos grasa subcutánea de cerdo, nuestros resultados demuestran que los datos obtenidos con el método A estuvieron en concordancia con resultados publicados anteriormente. Además el método A mostró una buena correlación entre la distribución de los ácidos grasos y el punto de fusión y dureza de las grasas analizadas. Sin embargo, el método B condujo a una subestimación del ácido palmítico y a resultados carentes de correlación con las propiedades físicas citadas.

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“…25,41,54,73 A gordura de leite humano pode ser sintetizada artificialmente para a produção de fórmulas infantis com manutenção de suas propriedades físicas, químicas e nutritivas. 11,[74][75][76] Kennedy 77 relatou algumas vantagens dos lipídios estruturados e, dentre elas, o fato destes melhorarem a função do sistema imunológico. O excesso de ácido araquidônico, decorrente de dietas ricas em ácidos graxos n-6 leva a um excesso de eicosanóides, que podem suprimir funções imunológicas como a produção de anticorpos.…”

Section: Lipídios Estruturados -Sucedâneos Dos Lipídios Do Leite Humanounclassified

Lipídios estruturados: alternativa para a produção de sucedâneos da gordura do leite humano

Silva¹,

Gioielli²

2009

Quím. Nova

Self Cite

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Recebido em 12/2/08; aceito em 9/12/08; publicado na web em 7/5/09 STRUCTURED LIPIDS: ALTERNATIVES FOR THE PRODUCTION OF HUMAN MILK FAT SUBSTITUTES. Human milk has characteristics of great importance for the newborn. Its composition shows all nutrients in quantity and quality needed, in addition to providing protection against infections and allergies and stimulating the immune system. Therefore, the composition of fatty acids and their distribution in the triacylglycerols are targets of studies on infant formula, and the triacylglycerols of human milk fat should serve as a model for the lipid components. This review aims to report studies of technology in lipids in order to produce structured lipids as substitutes of human milk fat.Keywords: structured lipids; human milk fat; interesterification. INTRODUÇÃOSob os pontos de vista nutricional, imunológico e de segurança, o leite humano é considerado o melhor alimento para crianças na primeira fase de sua vida. 1 O leite humano mantém o crescimento e desenvolvimento normais, melhora o processo gastrointestinal, favorece o vínculo mãe-filho 2 e facilita os desenvolvimentos emocional, cognitivo e do sistema nervoso. [3][4][5] O leite materno é um líquido rico em gordura, minerais, vitaminas, enzimas e imunoglobulinas que protegem contra doenças. Apesar de o leite maduro ser formado por cerca de 87% de água, os restantes 13% são uma poderosa combinação de elementos, fundamentais para o crescimento e desenvolvimento da criança.A secreção láctea apresenta as seguintes fases: colostro -é a secreção apresentada até 5 dias após o parto, contém o mais alto teor de proteínas, principalmente imunoglobulinas e lactoferrina. Seu conteúdo de gordura (2%) é inferior ao do leite maduro (3,5%); leite transicional -é a secreção entre o 6º e o 15º dia após o parto. A imunoglobulina diminui, enquanto a lactose, gordura e vitaminas hidrossolúveis aumentam. É a fase mais variável entre as lactantes; leite maduro -é produzido após o 15º dia de lactação e, comparado ao colostro é uma secreção mais fina e aquosa. O leite inicial da mamada é mais fino e aquoso, pois, tem a função de suprir a sede e as necessidades líquidas do bebê, enquanto o leite do final da mamada tem quatro vezes mais gordura que o leite inicial, com a função de fornecer calorias ao lactente. 6 As proteínas do leite humano são estrutural e qualitativamente diferentes das do leite bovino. Do conteúdo protéico do leite humano, 80% são constituídos pela lactoalbumina, enquanto que no leite de vaca a caseína corresponde a aproximadamente 80%. Desse modo, a relação proteínas do soro/caseína do leite humano é aproximadamente 80/20, enquanto a do leite bovino é 20/80. A baixa concentração de caseína no leite humano resulta na formação de coalho gástrico mais leve, com flóculos de mais fácil digestão e com reduzido tempo de esvaziamento gástrico. 7 O leite humano contém, também, diferentemente do leite de vaca, maiores concentrações de aminoácidos essenciais de alto valor biológico (cistina e taurina) que são fundamentais para...

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Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Cited by 12 publications

References 45 publications

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Comparison of analytical techniques for the determination of the positional distribution of fatty acids in triacylglycerols. Relationship with pig fat melting point and hardness

Lipídios estruturados: alternativa para a produção de sucedâneos da gordura do leite humano

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