Optimization of Lipase-Catalyzed Interesterification for Production of Human Milk Fat Substitutes by Response Surface Methodology

Son, Jeoung-Mae; Lee, Jeung-Hee; Xue, Cheng-Lian; Hong, Soon-Taek; Lee, Ki‐Teak

doi:10.9721/kjfst.2011.43.6.689

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…In solvent-free media at 50 °C, similar results were obtained to a previous study under the same optimum conditions [10]. Son et al [86] produced HMFS from tripalmitin-rich fraction and oleic ethyl ester via interesterification using Lipozyme TL IM as biocatalyst. Reaction conditions were 1:6 (PPP/oleic ethyl ester) substrate ratio, 55 °C reaction temperature, and 3 h reaction time.…”

Section: Sls Resembling Hmf In the Opo Structuresupporting

confidence: 81%

“…Reaction conditions were 1:6 (PPP/oleic ethyl ester) substrate ratio, 55 °C reaction temperature, and 3 h reaction time. At the end of the reaction total PA content was 39.79%, and PA incorporation at the sn-2 position was 70.70% [86]. Lee et al [88] produced HMFS by lipasecatalyzed interesterification using tripalmitin-rich fraction and ethyl oleate.…”

Section: Sls Resembling Hmf In the Opo Structurementioning

confidence: 99%

See 1 more Smart Citation

Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition

Şahin‐Yeşilçubuk

Akoh²

2017

J Americ Oil Chem Soc

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Human milk fat (HMF) is a perfect nutritional source that includes all the required ingredients which are necessary for the growth of infants up to 6 months. Although its composition may differ among mothers or during lactation stage, its unique triacylglycerol (TAG) structure remains constant which is characterized by the presence of palmitic acid (PA) at the sn‐2 position. Previous reports provided convincing information of higher PA and calcium absorption and efficient use of dietary energy when at this specific position in the TAG moiety than when PA is at the sn‐1,3 positions. During the design of structured lipids (SLs) intended for infant nutrition, this unique property is taken into consideration. Human milk fat substitutes (HMFS) enriched with important fatty acids such as omega‐3 and omega‐6 fatty acids are intended to better mimic the functions of HMF as well as provide associated health benefits. The use of microencapsulation technology and novel technologies such as ultrasound technology in conjunction with SL production and enzyme‐catalyzed reactions are evolving and ongoing issues in infant formula production. Therefore, further studies should be directed towards new process improvements in order to increase the functional properties and oxidative stabilities of HMFS. Novel technologies in lipid biotechnology related to HMFS preparation should also be explored.

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Section: Sls Resembling Hmf In the Opo Structuresupporting

confidence: 81%

Section: Sls Resembling Hmf In the Opo Structurementioning

confidence: 99%

Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition

Şahin‐Yeşilçubuk

Akoh²

2017

J Americ Oil Chem Soc

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Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties

Chang

Lee

2021

Molecules

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Tripalmitin-(PPP, 81.2%), 1,3-dipalmitoyl-2-oleoylglycerol-(POP, 64.4%), 1,2-dipalmitoyl-3-oleoylglycerol-(PPO, 86.5%), and 1,3-dioleoyl-2-palmitoylglycerol-(OPO, 50.2%)-rich lipids with different regiospecific positions of palmitic acid (P) were synthesized via acetone fractionation and lipase-catalyzed acidolysis, and their physicochemical and hydrolytic characteristics were compared. Triacylglycerols (TAGs) with higher content of P, wherein P was at the sn-1 (or 3) position, had higher melting points, crystallization temperatures, and packing densities of fat crystals compared to those with a lower content of P, and with P at the sn-2 position. The in vitro digestion degree calculated as released fatty acid (FA) (%) at 30, 60, and 120 min was in the following order: OPO-rich > PPO-rich > POP-rich lipids. At 120 min, in vitro digestion of the OPO-rich lipid released 92.6% of fatty acids, resulting in the highest digestibility, while 89.7% and 87.2% of fatty acids were released from the OPO-rich and PPO-rich lipids, respectively. Over the digestion period, the TAG and monoacylglycerol (MAG) contents decreased, while the diacylglycerol (DAG) content initially increased and then decreased, and the 1,2-DAG content exceeded the 1,3-DAG content. Therefore, the content and stereospecific position of P attached to a specific TAG affected the physicochemical and in vitro digestion characteristics of the lipids.

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Comparison of Hydrolysis from In Vitro Digestion Using Symmetric and Asymmetric Triacylglycerol Compounds by Enzymatic Interesterification

Woo¹,

Lee

2014

Journal of the Korean Society of Food Science and Nutrition

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For developing indigestible lipids, symmetric triacylglycerol (ST) and asymmetric triacylglycerol (AT) were produced by enzymatic interesterification using high oleic sunflower oil, palmitic ethyl ester, and stearic ethyl ester in a shaking water bath. Used enzymes were Lipozyme RMIM for ST and Lipozyme TLIM for AT. To remove ethyl ester from reactants, methanol fractionation (reactant : methanol=1:5, w/v, 25°C) and florisil separation (reactant : florisil=1:8, w/w) were applied. Acetone fractionation (reactant : acetone=1:9, w/v) was implemented to separate triacylglcerol (TAG) species into ST and AT. Fractions Ⅰ (before fractionation), Ⅱ (after fractionation, liquid phase) and Ⅲ (after fractionation, solid phase) were separated from ST, whereas fractions Ⅳ (after 1st fractionation, liquid phase) and Ⅴ (after 2nd fractionation, solid phase) were from AT. From sn-2 fatty acid composition analysis, the sum of palmitic acid (C16:0) and stearic acid (C18:0) was 4.9∼6.5 area% in ST (Ⅰ, Ⅱ, Ⅲ), and 41.9∼43.9 area% in AT (Ⅳ, Ⅴ). In vitro digestion was performed for 0, 15, 30, 60, and 120 minutes at 37°C in a shaking water bath. For the digestion results, hydrolysis of Ⅴ was only 40% compared to others (Ⅰ, Ⅱ, Ⅲ, Ⅳ) at 120 minutes due to its melting point (49°C). However, initially (15 minutes), hydrolysis (%) was as follows: Ⅴ＜Ⅲ＜Ⅳ＜Ⅰ, Ⅱ. This order was similar with that of melting point, and a higher TAG content (two saturated fatty acids) was associated with a higher melting point. On the other hand, fractions Ⅲ and Ⅳ showed similar complete melting points (32.5°C, 31.8°C) and different slip melting points (31.3°C, 19.5°C). Even though Ⅳ has a lower TAG content composed of two saturated fatty acids than Ⅲ, it had a similar melting point.

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Optimization of Lipase-Catalyzed Interesterification for Production of Human Milk Fat Substitutes by Response Surface Methodology

Cited by 4 publications

References 17 publications

Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition

Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition

Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties

Comparison of Hydrolysis from In Vitro Digestion Using Symmetric and Asymmetric Triacylglycerol Compounds by Enzymatic Interesterification

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