Effect of enzymatic interesterification on the melting point of tallow‐rapeseed oil (LEAR) mixture

Forssell, Pirkko; Kervinen, Riitta; Lappi, Maija; Linko, P.; Suortti, Tapani; Poutanen, Kaisa

doi:10.1007/bf02540561

Cited by 64 publications

(46 citation statements)

References 11 publications

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“…It was found that the higher the amount of water in the reaction system, the higher the FFA and MAG + DAG contents and the smaller the TAG content. Such conclusion is in agreement with the findings of other authors (Foglia et al, 1993, Forssell et al, 1992, Ledochowska and Wilczynska, 1998 studying the enzymatic interesterification of tallow + vegetable oil systems. There are reports (Ledochowska and Wilczynska, 1998, Ledochowska and Datta, 1998, Mohamed et al, 1993 that the percentage of MAG in enzymatically interesterified fats is low (~1%) because MAG are reactive and rapidly undergo esterification.…”

supporting

confidence: 94%

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Kowalski¹,

Tarnowska²

2005

Grasas y Aceites

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RESUMENPropiedades de la mezcla de sebo y aceite de colza con alto contenido en sebo después de la interesterificación química y enzimática.Una mezcla de sebo con aceite de colza (3:1 p/p) fue interesterificada usando metóxido de sodio y lipasas inmovilizadas de Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) como catalizadores. La interesterificación química se llevó a cabo a 60 o C y 90 o C durante 0,5 y 1,5h usando 0,4, 0,6 y 1,0 p-% de CH3ONa. Dependiendo del catalizador usado en la interesterificación enzimática se llevaron a cabo las experiencias a 60 o C durante 8h (Lipozyme IM) y a 80 o C durante 4h (Novozym 435). Las dosis del catalizador se mantuvieron constantes (8%) pero el contenido en agua varió del 2% al 10%. La mezcla inicial y los productos de interesterificación se separaron mediante columna cromatográfica en una fracción que contenía los triglicéri-dos, y otra, carente de triglicéridos, que contenía ácidos grasos libres, mono-y di-glicéridos. Se ha determinado que las concentraciones de ácidos grasos libres y glicéridos parciales se incrementa durante la interesterificación. Los puntos de deslizamiento y los contenidos de grasa sólida, de la fracción de triglicéridos de las grasas interesterificadas, fueron menores cuando se compararon con las mezclas no esterificadas. También se han determinado las distribuciones sn-2 y sn-1,3 de los ácidos grasos de las fracciones de triglicéridos antes y después de la interesterificación. Estas distribuciones fueron "al azar" después de la interestrificación química y "cuasi al azar" cuando se usó Novozym 435. La composición de ácidos grasos en la posición sn-2 se mantuvo prácticamente constante, comparada con la mezcla inicial, cuando se uso Lipozyme IM. Las grasas interesterificadas y la fracción triglicerídica mostraron una estabilidad oxidativa menor, de acuerdo con los tiempos de inducción determinados mediante Rancim a t . L a a d i c ió n d e 0 , 0 2 % d e B H A o B H T a la s grasas interesterificadas mejoró la estabilidad. PALABRAS-CLAVE: Aceite de colza -Interesterificación enzimática -Interesterificación química -Lipasa -Sebo. SUMMARYThe properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification.A mixture of beef tallow with rapeseed oil (3:1 wt/wt) was interesterified using sodium metoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90 o C for 0.5 and 1.5 h using 0.4, 0.6 and 1.0 wt-% CH3ONa. Depending on the catalyst used enzymatic interesterifications were carried out at 60 o C for 8 h (Lipozyme IM) or at 80 o C for 4 h (Novozym 435). The catalysts doses were kept constant (8%) but the water content in catalysts varied from 2 to 10 %. The starting mixture and the interesterified products were separated by column chromatography into a pure triacylglycerol fraction and a non-triacylglycerol fraction, which contained free fatty...

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supporting

confidence: 94%

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Kowalski¹,

Tarnowska²

2005

Grasas y Aceites

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“…Some examples reported recently include the transesterification of tallow with sunflower, soybean [9], rapeseed oil [10], and canolapalm oil mixtures [11].…”

Section: Introductionmentioning

confidence: 99%

Comparison of the oxidative stability of chemically and enzymatically interesterified fats

Ledóchowska¹,

Wilczyńska

1998

Fett/Lipid

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A mixture of low erucic acid rapeseed (LEAR) oil and tallow (6:4, w/w) was used for enzymatic interesterification using Lipozyme IM – a sn‐1,3‐specific lipase of Rhizomucor miehei, or for chemical interesterification using sodium methoxide. The starting mixture and the products of interesterification were separated by column chromatography into pure triacylglycerols (TAGs) and a non‐TAG fraction containing free fatty acids, mono‐ and diacylglycerols. Subsequently, the starting mixture, the products of chemical and enzymatic interesterification and the pure triacylglycerols were oxidized and their oxidative stability was examined by means of DSC. The investigation showed that the pure triacylglycerols isolated from the product of enzymatic interesterification have a comparable oxidative stability to that of the TAGs prepared from the starting mixture. In contrast, the TAGs obtained from the products of chemical interesterification had inferior oxidative stability. The presence of non‐TAG fraction in the interesterification products lowers their resistance to oxidation. The starting mixture had the highest oxidative stability.

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“…In contrast to chemical methods, enzymatic synthesis as a tool for fat modification has many advantages. Catalyzed with lipases, interesterification reactions can be directed in controlled ways, and specific or totally new products can be produced [4]. Microbial lipases have a great potential for commercial application due to their stability, selectivity and broad substrate specificity.…”

Section: Introductionmentioning

confidence: 99%

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Bryś

Flores

Górska

et al. 2017

J Therm Anal Calorim

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The aim of this study was the analytical evaluations of human milk fat substitutes (HMFS) synthesized via enzymatic interesterification of lard and milk thistle oil mixtures by a immobilized commercial sn-1,3-specific lipase, using calorimetric and chromatographic methods. The mixtures of lard and milk thistle oil at mass ratio 6:4 and 8:2 were interesterified for 2, 4 and 6 h at the temperature of 60°C. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Pressure differential scanning calorimetry (PDSC) method was used for the determination of the oxidative stability of HMFS. The oxidative induction time was obtained from the PDSC curves. Due to enzymatic interesterification of mixtures of lard and milk thistle oil, new HMFS that have a similar regiospecific structure of triacylglycerols to human milk fat can be produced. The induction time obtained from PDSC measurements can be used as a parameter for the assessment of the resistance of tested fats to their thermal-oxidative decomposition.

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Effect of enzymatic interesterification on the melting point of tallow‐rapeseed oil (LEAR) mixture

Cited by 64 publications

References 11 publications

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Comparison of the oxidative stability of chemically and enzymatically interesterified fats

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

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