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KMID : 1134820140430010093
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 1 p.93 ~ p.101
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Enzymatic Interesterification and Melting Characteristic for Asymmetric 1,2-Distearoyl-3-Oleoyl-rac-Glycerol Triacylglycerol Enriched Product
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Kim Jin-Young
Lee Ki-Teak
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Abstract
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Asymmetric 1,2-distearoyl-3-oleoyl-rac-glycerol (SSO) triacylglycerol (TAG) is used as a cocoa butter replacer (CBR). In this study, it was produced by lipase-catalyzed interesterification of fully hydrogenated soybean oil (FHSBO) and oleic ethyl ester (OEE) in a batch type reactor at 75°C, 250 rpm. Different molar ratios (FHSBO:OEE=1:1, 1:2 and 1:3, w/w) and various reaction times (1, 2, 3, 4, and 5 hr) were also tested. The optimized condition for SSO was a FHSBO:OEE molar ratio of =1:1 at reaction times of 2, 3, 4, and 5 hr. Enzymatic synthesis generated SSO/SOS, as well as the other TAGs (e.g., PSO/POS, SOO/OSO, SSS), ethyl esters, monoacylglycerol (MAG), and diacylglycerol (DAG). After scale-up, fractionation by solvent (methanol and acetone) fractionation and column chromatography was applied. To reduce ethyl esters, high-melting TAGs (e.g., SSS), and SOO/OSO in reactants, solvent fractionation was applied. Using a silica gel column (sample:silica gel=2:1, wt%), MAG and DAG were removed at 25°C. The major fatty acid composition of the final products (with a high SSO/SOS content) was palmitic acid (C16:0, 10.9～12.9 area%), stearic acid (C18:0, 52.2～54.9 area%), and oleic acid (C18:1, 34.2～35.5 area%). In reversed-phase HPLC analysis, the major TAG species of the final product (FHSBO:OEE=1:1, 2 hr) were SSO/SOS (82.31 area%) and PSO/POS (14.51 area%). Based on the [SS]+:[SO]+ ratio obtained by RP-HPLC/APCI-MS, the final product had a higher SSO (AAB type TAG) content than cocoa butter (CB). The solid fat index (SFI) of CB and the final product obtained were similar with a narrow melting point range around ～32 to 35°C.
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KEYWORD
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fully hydrogenated soybean oil, interesterification, fractionation, asymmetric triacylglycerol, cocoa butter replacer
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