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KMID : 1134820090380030338
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 3 p.338 ~ p.345
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Characterization of Scaled-up Low-Trans Shortening from Rice Bran Oil and High Oleic Sunflower Seed Oil with Batch Type Reactor
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Kim Ji-Young
Lee Ki-Teak
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Abstract
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Scaled-up low-trans shortening (LTS) was produced by lipase-catalyzed interesterification. Blend of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) with 1:2:0.9 (w/w/w) ratio was interesterified using immobilized lipase from Thermomyces lanuginosus (TLIM) in the batch type reactor at 65℃ for 24 hr, and physicochemical melting properties of LTS were compared with commercial shortening. Solid fat content (SFC) of commercial shortening (used as control) and LTS was similar at 9.56 and 8.77%, respectively, at 35℃. Major fatty acids in LTS were C16:1 (33.7 wt%), C18:1 (45.7 wt%) and C18:2 (13.4 wt%). Trans fatty acid content in the commercial shortening (4.8 wt%) was higher than that of LTS (0.5 wt%). After reverse-phase HPLC analysis, major triacylglycerol (TAG) species in LTS were POO, POP and PLO. Total tocopherol, γ-oryzanol and phytosterol contents in the LTS were 12.37, 0.43 and 251.38 ㎎/100 g, respectively. Hardness of LTS was similar to that of commercial shortening. Also, x-ray diffraction analysis showed coexistence of β’ and β form in the LTS.
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KEYWORD
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interesterification, low-trans shortening, commercial shortening, physicochemical properties, x-ray diffraction
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