Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Abstract

Dairy products remain valuable components of human diet due to their balanced nutritive value and pleasant flavour. In this study, triacylglycerols (TAGs) from anhydrous milk fats were hydrolysed by Lipozyme-435 and Novozyme-435 and later on analysed by using ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Results revealed that the percentages of TAGs (CN 28-34) and TAGs (CN 36-42) with at least two short-chain fatty acids and with short-and medium-chain fatty acids were respectively decreased after 24 h of enzymatic hydrolysis. On the other hand, TAGs (CN 44-54) with at least two long-chain fatty acids were found to increase in both Lipozyme-435-and Novozyme-435-treated anhydrous milk fat (AMF). Meanwhile, the melting and crystallization profiles of both Lipozyme-435-and Novozyme-435-treated AMF were modified and significantly different when compared with the untreated AMF.

Novozym 435: the “perfect” lipase immobilized biocatalyst?

“…403 Another example is the hydrolysis of triacylglycerols from anhydrous milk catalyzed by Novozym-435 to decrease the percentage of two short or medium chain fatty acids while the percentage of triglycerides with at least two long-chain fatty acids (CN 44-54) enhanced the melting and crystallization profiles of the product. 404 In another instance, hydrolysis of oils by using some organic co-solvents produced a monophasic system that reached 88% using N435, while using Lipozyme TL-IM or Lipozyme RM-IM the reaction reached only 66%. 405 N435 and Thermomyces lanuginosus lipase were compared in the hydrolysis of anhydrous milk cow fat or anhydrous buffalo milk fat using ultrasonic microwave-assisted extraction to eliminate short chain fatty acids.…”

Discrimination of haymilk and conventional milk via fatty acid profiles

“…corn silage, sesame meal) and is associated with increased milk yield, milk fat and milk protein concentrations, and with benefits such as increase of digestibility, more stable ruminal pH, and decreased risk of acidosis [28], but not with specific changes in the FAs profile of the microbial flora of the rumen. Recently it was shown that cyclopropane fatty acids, which occur in milk fat as minor component, can be used as markers for silage feeding [29] and an enzymatic hydrolyzation provoke reduction of short and medium fatty acids and increase of long fatty acids which could produce differences in the physical proprieties of FA profiles [30].…”

Analyses of milk fat crystallization and milk fat fractions

“…The results of DSC analysis can be used to describe the kinetics and mechanism of crystallization (melting/crystallization temperature, specific heat capacity, and, indirectly, the polymorphism of fat crystals). [28,29] During the DSC analysis, samples of UMF and MF fractions were first melted within a temperature range of −40°C to +40°C, and then they were crystallized within a temperature range of +40°C to −40°C at a rate of 5°C min −1 . Examples of melting and crystallization thermograms for UMF and MF fractions are presented in Figure 4.…”