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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℃ with 500 rpm for 24 hr. Then, physicochemical melting properties of LTSF were compared with commercial spread fat. At 20℃, 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 β" and β 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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