Loading...
Please wait, while we are loading the content...
Similar Documents
Enzymatic Production ofTrans-Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid
| Content Provider | Scilit |
|---|---|
| Author | Adhikari, P. Shin, J. -A. Lee, J. -H. Hu, J. -N. Hwang, K. T. Lee, K. -T. |
| Copyright Year | 2009 |
| Description | Journal: Journal of food science Rice bran oil (RBO) was fractionated into 2 phases, solid (S‐RBO) and liquid (L‐RBO), using acetone at –18 °C and the weight yield of each S‐RBO and L‐RBO was 45.5% and 54.5%, respectively. Then, trans‐free hard fat was synthesized from trans‐free substrate of S‐RBO and fully hydrogenated soybean oil (FHSBO) at different molar ratios (S‐RBO : FHSBO; 1 : 1, 1 : 1.5, 1 : 2, and 1 : 3) with Lipozyme TL IM lipase (10% of total substrate). Conjugated linoleic acid (CLA, 20% of total substrate) was used as functional fatty acids for the production of trans‐free hard fat. After fatty acid analysis, CLA (12.2% to 14.2%) was found on the triacylglycerol (TAG) backbone of the interesterified products along with stearic (37.6% to 49%), palmitic (15% to 17.9%), and oleic acids (13.3% to 19.2%). The interesterified product contained higher level of saturated fatty acid (62.6% to 70.1%) at sn‐2 position. Total tocopherols (α‐, γ‐, and δ‐; 1.4 to 2.6 mg/100 g) and phytosterols (campesterol, stigmasterol, and β‐sitosterol; 220.5 to 362.7 mg/100 g) were found in the interesterified products. From DSC results, solid fat contents of the interesterified products (S‐RBO : FHSBO 1 : 1, 1 : 1.5, 1 : 2, and 1 : 3) at 25 °C were 23.1%, 27%, 30.1%, and 44.9%. The interesterified products consisted mostly of β′ form crystal with a small portion of β form. The interesterified product (S‐RBO : FHSBO 1 : 1.5) was softer than the physical blend but slightly harder than commercial shortenings as measured by texture analyzer. Thus, trans‐free hard fat stock, which may have a potential functionality could be produced with various physical properties. |
| Related Links | https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2009.01052.x |
| Ending Page | E96 |
| Page Count | 10 |
| Starting Page | E87 |
| e-ISSN | 17503841 |
| DOI | 10.1111/j.1750-3841.2009.01052.x |
| Journal | Journal of food science |
| Issue Number | 2 |
| Volume Number | 74 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 2009-03-16 |
| Access Restriction | Open |
| Subject Keyword | Journal: Journal of food science Agriculture and Animal Production Conjugated Linoleic Acid Fully Hydrogenated Soybean Oil Interesterification Solid Fat Content |
| Content Type | Text |
| Resource Type | Article |
