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KMID : 1134820090380040470
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 4 p.470 ~ p.478
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Enzymatic Synthesis of Low Trans Fats Using Rice Bran Oil, Palm Stearin and High Oleic Sunflower Seed Oil
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Kim Ji-Young
Lee Ki-Teak
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Abstract
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Low trans fats were synthesized by interesterification of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) using TLIM from Thermomyces lanuginosa. After 24-h reaction, physicochemical characteristics such as fatty acid and triacylglycerol composition, solid fat content, melting point, tocopherol, oryzanol and phytosterol contents were evaluated. Trans fatty acid contents of the produced low-trans fats showed less than 0.5 wt%. Mostly, triacylglycerol species in the products were palmitoyl-linoleoyl-oleoyl-glycerol (PLO), palmitoyl-oleoyl-oleoyl-glycerol (POO) and palmitoyl-oleoyl-palmitoyl-glycerol (POP). Total tocopherol contents ranged from 6.94 to 11.83 ㎎/100 g while 0.18～0.49 ㎎/100 g of γ-oryzanol and 182.47～269.08 ㎎/100 g of phytosterols were observed depending on the substrates ratios. When the content of PS in the reaction substrate was increased, solid fat content and slip melting points were increased.
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KEYWORD
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interesterification, rice bran oil, palm stearin, high oleic sunflower seed oil
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