Enzymatic Preparation of Human Milk Fat Substitutes and Their Oxidation Stability

Kotani, Kousuke; Yamamoto, Yukihiro; Hara, Setsuko

doi:10.5650/jos.ess14254

Cited by 14 publications

(10 citation statements)

References 15 publications

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“…As shown in Table 5, the total PA content and PA content at the sn-2 position of Method 1 were all the highest. The contents of total PA and sn-2 PA in OPO synthesized by Method 1 were higher than products processed by Kotani et al [41] and Nagachinta and Akoh. [42] The PA located at the sn-2 position accounts for total PA of Method 1 was 63.46%.…”

Section: Discussioncontrasting

confidence: 52%

1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods

Wang

Liu

et al. 2019

International Journal of Food Properties

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1,3-Dioleoyl-2-palmitoylglycerol (OPO) is a kind of structured triglyceride which could instead human milk fat (HMF) for the fat of infant formula, this kind of structured triglyceride is good at absorbing easily. The aim of this paper was to produce OPO though three different processing technologies. The raw material for the first method (Method 1) and second method (Method 2) was palm oil, and their catalyst is Novozym 435 and Lipozyme TL IM. The difference was the Method 1, which obtained tripalmitin (PPP) by acidolysis palm oil and palmitic acid (PA), then obtained OPO by acidolysis PPP and oleic acid (OA), Method 2 was acidolysis palm oil and mixed fatty acids directly without crystallization. The third method (Method 3) produced palm stearin (PS) enriched in PA by catalyzing palm stearin with sodium methoxide firstly, and then palm stearin enriched in PA and mixed vegetable oils catalyzed by Lipozyme TL IM. The content of OPO and sn-2 position PA of three methods was higher than 40.34% and 39.34%. The relative content of PA located at the sn-2 position and OA located at the sn-1, 3 position was higher than 59.97% and 66.01%. Among the three methods, the methods related to enzyme appeared safer, and Method 3 was easier for manufacturing OPO and saved time, so it should be more suitable for industrial production.

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Section: Discussioncontrasting

confidence: 52%

1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods

Wang

Liu

et al. 2019

International Journal of Food Properties

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“…Muitos trabalhos que não apresentaram os dois termos principais buscados, também servem como base de referência para o estudo da produção de HFMS, pois fazem a avaliação das variáveis que interferem no processo de interesterificação Research, Society andDevelopment, v. 10, n. 3, e36210313469, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i3.13469 enzimática, como monitoramento do reator e teste de estabilidade dos produtos e de eficiência das enzimas por exemplo (De Paula et al, 2018;Cai et al, 2015;Kotani et al, 2015;Zhao et al, 2019;.…”

Section: Resultsunclassified

Produção de sucedâneo da gordura do leite humano por interesterificação enzimática: uma revisão

Ferreira

Silva

et al. 2021

RSD

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O leite humano é considerado a principal fonte de nutrientes e energia para os bebês sob o ponto de vista nutricional, imunológico e de segurança alimentar. A melhor forma de assegurar a oferta dos nutrientes necessários para o lactente é por meio do leite materno, porém, quando a prática da amamentação é impossibilitada, o uso de Fórmula Infantil aparece como uma alternativa para a alimentação do bebê. O processo de Interesterificação de misturas entre gorduras sólidas e óleos vegetais pode formar produtos com excelentes características chamados lipídeos estruturados, que podem ser utilizados como sucedâneos da gordura do leite humano em fórmulas infantis. A Interesterificação enzimática oferece a vantagem de um maior controle sobre a distribuição posicional dos ácidos graxos no produto final, devido à seletividade e regioespecificidade das lipases nos ácidos graxos. Este trabalho reuniu trabalhos recentes sobre a produção de sucedâneo da gordura do leite humano por Interesterificação enzimática. Através da busca de referências pode-se notar que vários grupos de pesquisadores no mundo trabalham com testes de aprimoramento e ajuste da técnica de interesterificação e do uso da melhor enzima para a produção do sucedâneo a partir de diversas fontes naturais de óleos e gorduras. Porém ainda não há muitos registros de produtos patenteados. Dessa maneira faz-se necessário que mais pesquisas sejam desenvolvidas para que se chegue em um produto sucedâneo com as melhores característcas para que seja submetido a patente.

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“…The two-step process for the HMFS synthesis can be alcoholysis route followed by the esterification reaction ( 42 , 93 , 94 ) ( Table 5 ). The two-step process is proposed in the synthesis of HMFS to overcome the drawbacks of acidolysis and transesterification.…”

Section: Methods and Reactors For Lipase-catalyzed Hmfs Synthesismentioning

confidence: 99%

“…Generally, Lipozyme RM IM is used in acidolysis reaction (15,16,38,39,(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50)(51)(52). In addition, several studies also use Lipozyme RM IM in transesterification reactions (42,53,54).…”

mentioning

confidence: 99%

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Hasibuan

Sitanggang

Andarwulan

et al. 2021

Food Technol. Biotechnol. (Online)

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Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70 % palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized by the enzymatic interesterification of vegetable oils, animal fats, or blend of oils. The efficiency of HMFS synthesis can be enhanced through the selection of appropriate substrates, enzymes, and reaction methods. This review focuses on the synthesis of HMFS by lipase-catalyzed interesterification. This work provides a detailed overview of biocatalysts, substrates, synthesis methods, factors influencing the synthesis, and purification process of HMFS. Major challenges and future research in the synthesis of HMFS are also discussed. This review can be used as an information for developing future strategies in producing HMFS.

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Enzymatic Preparation of Human Milk Fat Substitutes and Their Oxidation Stability

Cited by 14 publications

References 15 publications

1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods

1,3-Dioleoyl-2-palmitoylglycerol-rich triacylglycerol characterization by three processing methods

Produção de sucedâneo da gordura do leite humano por interesterificação enzimática: uma revisão

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

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