Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization

Fredrick, Eveline; Moens, Kim; Heyman, Bart; Fischer, Sabine; Meeren, Paul Van der; Dewettinck, Koen

doi:10.1016/j.foodres.2013.02.007

Cited by 51 publications

(18 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Conversely, 1,3-regioespecific lipases, avoid glycerol formation by producing 2-monoacylglycerol which acts as a lubricant and in certain amount, upgrades biodiesel characteristics [179][180][181]. Furthermore, monoacylglycerols can improve the cost-effectiveness of a biodiesel biorefinery as they are more valuable products than glycerol because of their utility in pharmaceutical and food industry as emulsifiers [182][183][184]. Consequently, ROL has been widely studied in biodiesel production because of its regiospecificity.…”

Section: Biodiesel Productionmentioning

confidence: 99%

Rhizopus oryzae Lipase, a Promising Industrial Enzyme: Biochemical Characteristics, Production and Biocatalytic Applications

2020

View full text Add to dashboard Cite

Lipases are biocatalysts with a significant potential to enable a shift from current pollutant manufacturing processes to environmentally sustainable approaches. The main reason of this prospect is their catalytic versatility as they carry out several industrially relevant reactions as hydrolysis of fats in water/lipid interface and synthesis reactions in solvent-free or non-aqueous media such as transesterification, interesterification and esterification. Because of the outstanding traits of Rhizopus oryzae lipase (ROL), 1,3-specificity, high enantioselectivity and stability in organic media, its application in energy, food and pharmaceutical industrial sector has been widely studied. Significant advances have been made in the biochemical characterisation of ROL particularly in how its activity and stability are affected by the presence of its prosequence. In addition, native and heterologous production of ROL, the latter in cell factories like Escherichia coli, Saccharomyces cerevisiae and Komagataella phaffii (Pichia pastoris), have been thoroughly described. Therefore, in this review, we summarise the current knowledge about R. oryzae lipase (i) biochemical characteristics, (ii) production strategies and (iii) potential industrial applications.

show abstract

Section: Biodiesel Productionmentioning

confidence: 99%

Rhizopus oryzae Lipase, a Promising Industrial Enzyme: Biochemical Characteristics, Production and Biocatalytic Applications

2020

View full text Add to dashboard Cite

show abstract

“…Generally, high n values and low K values are associated with a reduced crystallization rate and a slower nucleation process with a longer induction time. This, in turn, could yield larger but fewer crystals (Fredrick et al., ; Meng et al., ). The t 1/2 value indicated the time necessary to reach the halfway point of the crystallization process.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat

Wang

Yuan

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

The experiments reported in this study provided a more comprehensive insight into the effect of chemical composition on the crystallization behavior of milk fat (MF). MF was fractionated between 20 and 40°C into nine fractions with different melting points and was first subjected to the heating step (L20, L30, L40, and S40) followed by the cooling phase (SS40, SL40, SS30, SL30, and LL40). Furthermore, the species of fatty acids (FAs) and triglycerides (TAGs) of the MF fractions were identified. The thermodynamics, crystallization behavior, and polymorphs were determined using differential scanning calorimetry, pulsed nuclear magnetic resonance, and X-ray diffraction, respectively. The results indicated that L40 yielded the highest percentage (ß35% of the total MF) of all the fractions. Enthalpies of the melting and crystallization processes of solid fat content in this study were related to the different FA and TAG compositions of MF and its fractions. High melting fractions (HMFs) were enriched with long-chain saturated fatty acids and tri-saturated (S3) TAGs, and low melting fractions (LMFs) were enriched with short-chain unsaturated FAs and tri-unsaturated (U3) TAGs. Moreover, the various nucleation mechanisms of MF fractions were identified according to the Avrami equation. The polymorphic transformation from a β' form of double chain length structures to a β form of triple chain length occurred in the native MF and HMFs, whereas the LMFs displayed almost no crystals.Practical Application: This study represented the first time that nine fractions were obtained using MF fractionation via a heating step, followed by a cooling phase. Furthermore, the chemical composition of MF fractions was investigated. The results obtained from this study might be of specific value in understanding the functional properties of fat-based dairy food in both storage conditions and real-time applications.

show abstract

“…lipids can act as seeding nuclei for lipid crystallisation (Fredrick et al, 2013;Verstringe, Danthine, Blecker, Depypere, & Dewettinck, 2013) while non-hydrophobic additives (inorganic particles: carbon nanotube, graphite, and talc; organic molecules: theobromine, terephthalic acid) can interact with lipid molecules via hydrophilic interactions (Yoshikawa et al, 2014). Being a soluble gas, it is possible that CO 2 could promote crystal nucleation during cooling.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

Truong

Palmer

Bansal

2017

Food Research International

View full text Add to dashboard Cite

The crystallisation and melting behaviour, fat polymorphs, microstructure and texture of anhydrous milk fat (AMF) was investigated in the presence of dissolved CO (0-2000ppm) under two crystallising conditions (non-isothermal versus isothermal). CO was found to induce higher onset crystallisation temperature during cooling from 35 to 5°C at 0.5°Cmin. X-ray scattering analysis showed that, in the presence of dissolved CO this rapid crystallisation caused the formation of unstable, α polymorph fat crystals. For milk fat crystallised under isothermal condition at 25°C for 48h, dissolved CO improved solid fat content, slightly depressed melting temperature and exhibited a sharper melting peak. Microstructure of AMF visualised by Polarised light microscopy of crystallised AMF showed that increasing dissolved CO concentration was associated with smaller crystal size and greater crystal number. The bulk properties of the fat appeared to mirror the microstructural differences, in that the texture of CO-treated AMF was harder under isothermal condition but became softer than untreated AMF under cooling condition. The results of this study are of significance in understanding how CO treatment might be used to modulate the crystallisation behaviour of milkfat and thereby the structural development and physical functionality of fat-containing dairy products.

show abstract

Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization

Cited by 51 publications

References 28 publications

Rhizopus oryzae Lipase, a Promising Industrial Enzyme: Biochemical Characteristics, Production and Biocatalytic Applications

Rhizopus oryzae Lipase, a Promising Industrial Enzyme: Biochemical Characteristics, Production and Biocatalytic Applications

Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

Contact Info

Product

Resources

About