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KMID : 1134820170460101205
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1205 ~ p.1215
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Change of Hydrolysis Rate on Hydrogenated Palm Kernel Oil and Shea Butter Blendings Using In Vitro Digestion System
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Lee Hyeon-Hwa
Shin Jung-Ah
Lee Ki-Teak
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Abstract
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In this study, the hydrolysis rate of palm kernel oil (HPKO) and shea butter were compared by in vitro digestion to develop low-digestible fats. HPKO exhibited a higher hydrolysis rate than shea butter. The initial rate and Φmax value of HPKO were 0.315 mM/s and 78.0%, while the corresponding values for shea butter were 0.117 mM/s and 41.4%. When the two fats were blended at various ratios, the hydrolysis rate, in terms of the Φmax value, was similar to that of shea butter until 2:8 (HPKO:shea butter, w/w). After the analysis of triacylglycerol species and the positional fatty acid composition, the factors that affected the hydrolysis rate were determined. The results suggest that the low hydrolysis rate of shea butter would be due mostly to the stearic acid located at the sn-1,3 positions of triacylglycerol molecules. These properties of shea butter are expected to be the nutritional benefits as a low-digestible fat in foods.
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KEYWORD
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hydrolysis rate, in vitro digestion, palm kernel oil, shea butter, triacylglycerol species
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