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KMID : 1134820100390091320
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 9 p.1320 ~ p.1327
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Characterization of Low-Trans Solid Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Interesterification Reaction
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Kim Young-Joo
Lyu Hyun-Kyeong
Lee Seon-Mo
Lee Ki-Teak
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Abstract
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Lipase-catalyzed interesterification of canola (CO) and fully hydrogenated soybean oil (FHSBO) at different weight ratios (70:30, 75:25, and 80:20) was performed in a batch type reactor to produce low-trans solid fats. Each reaction was conducted in the shaking water bath for various reaction times (1, 3, 6, 18 and 24 hr) at 70oC and 220 rpm using Lipozyme TLIM (20 wt% of total substrate) from Thermomyces lanuginosus. After 24 hr reaction, solid fat content (SFC) by differential scanning calorimetry (DSC), fatty acid and triacylglycerol (TAG) composition of low-trans solid fats were determined. SFC of the products was reduced when the content of canola oil in the reaction mixture was increased. Major fatty acids were stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). Trans fatty acid content in the low-trans solid fats showed less than 0.3 wt%. In the HPLC analysis, major TAG species showed LOO (linoleyl-oleoyl-oleoyl), OOO, POO/SOL, SOO, and SOS.
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KEYWORD
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enzymatic interesterification, canola oil, fully hydrogenated soybean oil, Lipozyme TLIM
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