KMID : 1134820100390091328
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Journal of the Korean Society of Food Science and Nutrition 2010 Volume.39 No. 9 p.1328 ~ p.1334
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Development and Physical Properties of Low-Trans Spread Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Synthesis
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Kim Young-Joo
Lyu Hyun-Kyeong Shin Jung-Ah Lee Ki-Teak
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Abstract
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Low-trans spread fat (LTSF) was produced by lipase-catalyzed synthesis of canola (CO) and fully hydrogenated soybean oil (FHSBO) at 65:35 (w/w). Blend of CO and FHSBO with 65:35 ratio was interesterified using Lipozyme TLIM (immobilized Thermomyces lanuginosus, 20% of total substrate) in a 1 L-batch type reactor at 70¡É with 500 rpm for 24 hr. Then, physicochemical melting properties of LTSF were compared with commercial spread fat. At 20¡É, solid fat contents (SFC) of commercial spread fat as a control and LTSF were similar, showing 19.1 and 18.1%, respectively. Major compositional fatty acids of LTSF were C18:0, C18:1 and C18:2 (29.2, 41.8 and 13.3 wt%, respectively). Trans fatty acid content of the LTSF (0.2 wt%) was lower than that of commercial spread fat (5.5 wt%). In the RP-HPLC analysis from LTSF, major triacylglycerol (TAG) molecules were SOL (stearoyl-oleoyl-linoleyl), SOO, POS/PSP, and SOS. Also, polymorphic form and x-ray diffraction of LTSF showed coexistence of ¥â" and ¥â form crystals.
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KEYWORD
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enzymatic interesterification, canola oil, low-trans spread fat, polymorphic form, x-ray diffraction
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