Valorization of Beef Tallow by Lipase‐Catalyzed Interesterification with High Oleic Sunflower Oil

Segura, Nadia; Silva, Roberta Claro da; Soares, Fabiana Andréia Schäfer De Martini; Gioielli, Luíz Antônio; Jachmanián, Iván

doi:10.1007/s11746-011-1876-y

Cited by 24 publications

(22 citation statements)

References 16 publications

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“…The contribution of this group of TAG was exclusive from BT, reason why this effect was expected. The same was also observed in previous studies with high oleic sunflower oil (HOSFO) (Segura et al, 2011a).…”

Section: Triacylglycerols Compositionsupporting

confidence: 88%

Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

Segura¹,

Jachmanián²

2020

OCL

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The aim of this study was to analyze in detail the changes produced by the enzymatic interesterification of BT/RBO blends (beef tallow/rice bran oil) at different proportions, as an alternative for production of trans free fats. It was observed that the increase in the oil content produced a range of the content of saturated fatty acids from 20 to 38% in the blend and a range of polyunsaturated fatty acids from 35 to 18%. In TAG composition, the SUU and SSS type (S: saturated fatty acid; U: unsaturated fatty acid) increased in concentration as a result of interesterification process and this effect was more noticeable when the blend was richer in oil, arriving at 19 and 4% respectively in 50:50 BT/RBO blend. These variations in composition greatly improved the plastic range of BT. The process studied produced new trans free fatty materials with improving suitability as food ingredients. Therefore, promising new materials were developed.

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Section: Triacylglycerols Compositionsupporting

confidence: 88%

Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

Segura¹,

Jachmanián²

2020

OCL

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“…The main FA in HOSO was oleic acid (87.4%), and the amount of UFA was 93.1%. Segura et al found similar results for this raw material . In FHSO, the predominant FA was stearic acid (86.6%), followed by palmitic acid (11.5%), both long‐chain SFA, which comprised 99.7% of its structure.…”

Section: Resultssupporting

confidence: 60%

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Ribeiro

Ming

Silvestre

et al. 2016

Euro J Lipid Sci & Tech

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Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM (Thermomyces lanuginosus) free of organic solvents at a concentration of 7% w/w, 70°C for 9 h, and samples were collected for analysis at 3, 6, and 9 h. The original blend and the reaction products were evaluated for fatty acid (FA) composition, triacylglycerols (TAG), solid fat content (SFC), thermal analysis, and regiospecific distribution of FA. The EI provided considerable rearrangement of triglycerides classes, with lower levels of trisatured and tri‐unsaturated TAG, and higher levels of monoun‐ and diunsaturated TAG. The SL obtained by EI reduced SFC with a linear and wide melting range by thermal analysis, lowering the melting point. Lower acyl migration was observed in EI within 3 h of reaction, with similar results between both techniques at the maximum reaction time. The SL obtained by EI may have wide applications in specialty fats for confectionery and bakery products. Practical Applications: SL via enzymatic catalysis have been the focus of considerable attention in food industry. We report in this study, the comparison between enzymatic and chemical interesterification of a fully hydrogenated vegetable oil, and high oleic vegetable oil. The results show that the enzymatic process with 3 h of reaction time present more selectivity, lower acyl migration of sn‐2 position of the unsaturated fatty acid, and better nutritional value, when compared with the chemical process. These SL were projected to have broad applications in foods, as bakery/confectionery fats, and as a crystallization additive for lipids. The enzymatic process with 3 h of reaction time showed the advantage of selectivity for production of new TAG and lower acyl migration sn‐2 position of the unsaturated fatty acid when compared with the other reaction times, evidenced by NMR 13C. These SL were projected to have broad applications in foods, as bakery/confectionery fats and as a crystallization additive for lipids.

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“…In particular, the temperature range in which SFC of IF significantly decreased shifted to 10-20 in the low temperature range from 42.84 to 23.73 , which may attributed to the saturated fatty acid composition in TAG i.e., the content of SSS decrease, SUS and SUU increase had changed 29,30 . It was demonstrated that what was referred to as the desirable plastic range of fats should have the properties that the SFC contains roughly 15-35 solids at 25 31 . So with a wider plastic range and an ideal SFC curve, IF is suitable for plastic fats application.…”

Section: Solid Fat Contentmentioning

confidence: 99%

Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Pang

Cao

et al. 2019

J. Oleo Sci.

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Properties, crystallization behavior and oxidative stabilities of enzymatically catalyzed interesterified fats were investigated in this study. Interesterified fats were catalyzed by Lipase Lipozyme RM IM, through reaction from beef tallow (BT), palm stearin (PS) and camellia oil (CO)under the mass ratio of 7.55: 2.45: 4 (BT: CO: PS) using 3.65% (w/w) of Lipozyme RM IM at 72.6℃ for 3.85 h. After reaction, interesterified fats with 36.8℃ sliding melting point (SMP) was obtained. Physicochemical properties (fatty acid profile, triacylglycerol profile, solid fat content (SFC), melting and crystallization curve, polymorphic forms) of interesterified fats were characterized. Results proved that interesterified fats blends after interesterification were improved with desirable β' type crystals and preferable SFC. Triacylglycerol constituent of interesterified fats displayed a decrease in OOO, PSS/SPS, LLL, SSS and increased in PSO/POS/SPO, POO/OPO, POP/PPO, PLO/PLP/PPL by comparison of physical blends without interesterification. Additionally, it is estimated that interesterified fats have a moderate antioxidative stability about 352 days-shelf life at 20℃ through the traditional accelerated oxidation test. In conclusion, interesterified fats with desirable properties could be suitable for plastic fats use.

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Valorization of Beef Tallow by Lipase‐Catalyzed Interesterification with High Oleic Sunflower Oil

Cited by 24 publications

References 16 publications

Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

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