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1.
Preparation and Characterization of Human Milk Fat Substitutes Based on Triacylglycerol Profiles 下载免费PDF全文
Xiaoqiang Zou Qingzhe Jin Zheng Guo Xuebing Xu Xingguo Wang 《Journal of the American Oil Chemists' Society》2016,93(6):781-792
Human milk fat substitutes (HMFS) having similarity in (TAG) composition to human milk fat (HMF) were prepared by Lipozyme RM IM‐catalyzed interesterification of lard blending with selected oils in a packed bed reactor. Four oil blends with high similarity in fatty acid profiles to HMF were first obtained based on the blending model and then the blending ratios were screened based on TAG composition similarity by enzymatic interesterification in a batch reactor. The optimal ratio was determined as lard:sunflower oil:canola oil:palm kernel oil:palm oil:algal oil:microbial oil = 1.00:0.10:0.50:0.13:0.12:0.02:0.02. This blending ratio was used for a packed bed reactor and the conditions were then optimized as residence time, 1.5 h; reaction temperature, 50 °C. Under these conditions, the obtained product showed high degrees of similarity in fatty acid profile with 39.2 % palmitic acid at the sn‐2 position, 0.5 % arachidonic acid (n‐6) and 0.3 % docosahexaenoic acid (n‐3) and the scores for the degree of similarity in TAG composition was increased from 58.4 (the oil blend) to 72.3 (the final product). The packed bed reactor could be operated for 7 days without significant decrease in activity. The final product presented similar melting and crystallization profiles to those of HMF. However, due to the loss of tocopherols during deacidification process, the oxidative stability was lower than that of the oil blend. This process for the preparation of HMFS from lard with high similarity in TAG composition by physical blending and enzymatic interesterification, as optimized by mathematical models in a packed bed reactor, has a great potential for industrialization. 相似文献
2.
Roberta Claro da Silva Fabiana Andreia Schaffer De Martini Soares Thaís Gonzaga Fernandes Anna Laura Donadi Castells Kelly Caroline Guimarães da Silva Maria Inês Almeida Gonçalves Chiu Chih Ming Lireny Aparecida Guaraldo Gonçalves Luiz Antonio Gioielli 《Journal of the American Oil Chemists' Society》2011,88(12):1925-1933
Structured lipids (SL), formulated by blends of lard and soybean oil in different ratios, were subjected to continuous enzymatic
interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) in a continuous packed bed reactor. The original and interesterified blends were examined for fatty acid
and triacylglycerol composition, regiospecific distribution, and solid fat content. Blends of lard and soybean oil in the
proportions 80:20 and 70:30 (w/w), respectively, demonstrated a fatty acid composition, and proportions of polyunsaturated/saturated
fatty acids (PUFA/SFA) and monounsaturated/polyunsaturated fatty acids (MUFA/PUFA), that are appropriate for the formulation
of pediatric products. These same blends were suited for this purpose after interesterification because their sn-2 positions were occupied by saturated fatty acids (52.5 and 45.4%, respectively), while unsaturated fatty acids predominantly
occupied sn-1,3 positions, akin to human milk fat. Interesterification caused rearrangement of triacylglycerol species. 相似文献
3.
4.
Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization 总被引:2,自引:3,他引:2
P. S. Dimick S. Yella Reddy G. R. Ziegler 《Journal of the American Oil Chemists' Society》1996,73(12):1647-1652
Anhydrous milk fat (AMF) was fractionated by a two-stage dry fractionation process to produce three fractions: high melting
(HMF), middle melting (MMF), and low melting (LMF). The HMF (m.p. 42°C) exhibited a broad melting range similar to a plastic
fat. The MMF (m.p. 33°C) resembled the original AMF (m.p. 31°C), but with slightly higher solid fat content. The LMF (m.p.
16°C) was liquid at ambient temperature. Differences in the thermal properties of these fractions were attributed to the triacylglycerols
(TAG) and their fatty acid composition. Saturated TAG with carbon numbers of 36–54 were concentrated in the HMF; whereas unsaturated
TAG of carbon number 36–54 predominated in the LMF. Likewise, the long-chain saturated fatty acids were significantly higher
and the long-chain unsaturated fatty acids were significantly lower in the HMF fraction. Binary blends of milk-fat fractions
with a range of melting profiles were produced by mixing HMF with AMF, MMF, or LMF. Laboratory-prepared fractions were similar
to commercially available fractions. 相似文献
5.
Hélène Fougère Carole Delavaud Pauline Le Faouder Justine Bertrand-Michel Laurence Bernard 《European Journal of Lipid Science and Technology》2021,123(10):2100009
This study characterizes milk triacylglycerol (TAG) and polar lipid (PL) fractions from cows and goats fed various lipid supplements modulating milk fat content. Twelve Holstein cows and 12 Alpine goats, at 86 ± 24.9 and 61 ± 1.8 days in milk, respectively, are allocated to one of 4 groups to receive diets supplemented with either corn oil [5% dry matter intake (DMI)] plus wheat starch (COS), marine algae powder (MAP; 1.5% DMI) or hydrogenated palm oil (HPO; 3% DMI), or a no-added-lipid control diet (CTL), according to a 4 × 4 Latin square design with 28 d experimental periods. Milk TAG and PL contents are determined by liquid chromatography-mass spectrometry (LC-MS). Multivariate analysis and ANOVA demonstrate major between-species differences in diet effects. In cows, COS specifically increases TAG 54:3 and 54:4 associated with milk fat depression (MFD), and increases the sum of phosphatidylcholines (PC) and phosphatidylinositols (PI). In addition to causing a MFD, MAP diet increases long-chain polyunsaturated TAG in both species, with higher magnitude in cows than in goats, and decreases the sum of PI in goats. HPO increases TAG 52:1 and the sum of PI in cows, but not in goats. Practical applications: Feed strategies can quickly and efficiently modulate the ruminant milk fat production and composition to improve nutritional quality for consumers. Certain starch-rich diets supplemented with polyunsaturated fatty acids (PUFA)-rich vegetable oils and diets supplemented with marine products (long-chain PUFA) reduce milk fat secretion and modify the milk fatty acid (FA) profile in cows, but not—or less so—in goats. Advanced analysis of both the TAG and PL fractions of milk fat is required to unravel these differences in lipid metabolism between cows and goats fed various lipid-supplemented diets. This study brings new insight on using nutritional strategies to control milk lipid composition according to ruminant species. 相似文献
6.
Dorota Derewiaka Ewa Sosińska Mieczysław Obiedziński Aleksandra Krogulec Sylwester Czaplicki 《European Journal of Lipid Science and Technology》2011,113(8):1005-1011
The adulteration of butter is a serious problem due to economic advantages taken by replacing expensive milk fat with cheaper oil without informing the customers. The authentication of milk fat methods include analysis of bulk components, especially triacylglycerols, fatty acids, sterols and tocopherols. Fatty acid and sterol composition was analysed by using GC‐MS. TAG and tocopherol profiles were examined by HPLC with diode array (DAD) and fluorescence detectors (FLDs). In addition, identification of selected TAG of butter fat was conducted by LC‐atmospheric pressure chemical ionisation (APCI)/MS technique. The lipid composition of 16 different butters available on Polish market were investigated. The cholesterol content in butter fat ranged from 176.8 to 264.8 mg/100 g of fat and in two samples of milk fat β‐sitosterol was found. The total saturated fatty acid (SFA) content in milk fat was 67.1–73.5%, monounsaturated fatty acid 24.5–30.5% and polyunsaturated fatty acid was 1.2–2.0%. Abnormalities in fatty acid profiles, e.g. high concentration of linoleic fatty acid, were found in two butters. These abnormalities were also determined in TAG profiles. The examination of tocopherols in butter fat confirmed that two products were adulterated by the addition of plant oils because they contained δ‐tocopherol which is typical for plant origin foodstuffs. The methods described are useful for investigating milk fat adulterations, and the most efficient are analysis of sterols and tocopherols composition. Practical applications: The described methods are useful for investigating adulteration of milk fat. Traditional strategies rely on examination of fatty acids methyl esters and TAG; these methods have some disadvantages. Due to the variability of fatty acid composition of milk fat and because TAG analysis is complex and time consuming, FA analysis is not an efficient approach for butter authentication. The most efficient method for butter authentication is qualitative and quantitative analysis of sterols and tocopherols. This analysis will determine if components of plant origin were used for butter production. 相似文献
7.
Nathalie De Clercq Sabine Danthine Mai Tuyet Nguyen Veronique Gibon Koen Dewettinck 《Journal of the American Oil Chemists' Society》2012,89(2):219-229
Interesterification is an important modification technique for fats and oils resulting in the redistribution of the fatty
acids among the glycerol backbone and thus changing the physico-chemical properties of the modified fat. In this study palm
oil, palm olein and soft palm mid fraction (PMF) were subjected to both enzymatic (batchwise) and chemical interesterification.
The reaction products were characterized before, during and after interesterification by HPLC, pulsed NMR (p-NMR) and differential
scanning calorimetry (DSC). Interesterification led to more uniform triacylglycerol (TAG) compositions with smaller differences
in final physico-chemical properties between the studied substrates. The degree of interesterification was evaluated on the
basis of TAG composition and solid fat content (SFC). Significant differences between both methods were observed. The degree
of interesterification based on SFC is therefore a better tool to evaluate the rate constant of the reaction as the TAG composition
method does not take into consideration the formation of positional isomers at the end of the enzymatic process. 相似文献
8.
Alejandro G. Marangoni Dérick Rousseau 《Journal of the American Oil Chemists' Society》1998,75(10):1265-1271
The effects of blending palm oil (PO) with soybean oil (SBO) and lard with canola oil, and subsequent chemical interesterification
(CIE), on their melting and crystallization behavior were investigated. Lard underwent larger CIE-induced changes in triacylglycerol
(TAG) composition than palm oil. Within 30 min to 1 h of CIE, changes in TAG profile appeared complete for both lard and PO.
PO had a solid fat content (SFC) of ∼68% at 0°C, which diminished by ∼30% between 10 and 20°C. Dilution with SBO gradually
lowered the initial SFC. CIE linearized the melting profile of all palm oil-soybean oil (POSBO) blends between 5 and 40°C.
Lard SFC followed an entirely different trend. The melting behavior of lard and lard-canola oil (LCO) blends in the 0–40°C
range was linear. CIE led to more abrupt melting for all LCO blends. Both systems displayed monotectic behavior. CIE increased
the DP of POSBO blends with ≥80% PO in the blend and lowered that of blends with ≤70% PO. All CIE LCO blends had a slightly
lower DP vis-à-vis their noninteresterified counterparts. 相似文献
9.
Postprandial lipemia impairs insulin sensitivity and triggers the pro-inflammatory state which may lead to the progression
of cardiovascular diseases. A randomized, crossover single-blind study (n = 10 healthy men) was designed to compare the effects of a high-fat load (50 g fat), rich in palmitic acid from both plant
(palm olein) or animal source (lard) versus an oleic acid-rich fat (virgin olive oil) on lipemia, plasma glucose, insulin
and adipocytokines. Serum triacylglycerol (TAG) concentrations were significantly lower after the lard meal than after the
olive oil and palm olein meals (meal effect P = 0.003; time effect P < 0.001). The greater reduction in the plasma non-esterified free fatty acids levels in the lard group compared to the olive
oil meal was mirrored by the changes observed for serum TAG levels (P < 0.05). The magnitude of response for plasma glucose, insulin and adipocytokines [interleukin-6 (IL-6), tumor necrosis factor-α
(TNF-α), interleukin-1β (IL-1β) and leptin] were not altered by the type of dietary fats. A significant difference in plasma
IL-1β was found over time following the three high fat loads (time effect P = 0.036). The physical characteristics and changes in TAG structure of lard may contribute to the smaller increase in postprandial
lipemia compared with palm olein. A high fat load but not the type of fats influences concentrations of plasma IL-1β over
time but had no effect on other pro-inflammatory markers tested in the postprandial state. 相似文献
10.
Human and pig milk triacylglycerols contain a large proportion of palmitic acid (16:0) which is predominately esterified in
the 2-position. Other dietary fats contain variable amounts of 16:0, with unsaturated fatty acids predominantly esterified
in the 2-position. These studies determined if the amount or position of 16:0 in dietary fat influences the composition or
distribution of liver, adipose tissue, lung, or plasma fatty acids in developing piglets. Piglets were fed to 18 d with sow
milk or formula with saturated fat from medium-chain triglyceride (MCT), coconut or palm oil, or synthesized triacylglycerols
(synthesized to specifically direct 16:0 to the 2-position) with, in total fatty acids, 30.7, 4.3, 6.5, 27.0, and 29.6% 16:0,
and in 2-position fatty acids, 55.3, 0.4, 1.3, 4.4, and 69.9% 16:0, respectively. The percentage of 16:0 in the 2-position
of adipose fat from piglets fed sow milk, palm oil, and synthesized triacylglycerols were similar and higher than in piglets
fed MCT or coconut oil. Thus, the amount, not the position, of dietary 16:0 determines piglet adipose tissue 16:0 content.
The effects of the diets on the plasma and liver triacylglycerols were similar, with significantly lower 16:0 in total and
2-position fatty acids of the MCT and coconut oil groups, and significantly higher 16:0 in the plasma and liver triacylglycerol
2-position of piglets fed the synthesized triacylglycerols rather than sow milk or palm oil. The lung phospholipid total and
2-position 16:0 was significantly lower in the MCT, coconut, and palm oil groups, but similar in the synthesized triacylglycerol
group and sow milk group. The lung phospholipid total and 2-position percentage of arachidonic acid (20:4n-6) was significantly
lower in all of the formula-fed piglets than in milk-fed piglets. The physiological significance of this is not known. 相似文献
11.
Jamshid Farmani Mohammad Safari Manouchehr Hamedi 《European Journal of Lipid Science and Technology》2006,108(8):636-643
The utilization of palm olein in the production of zero‐trans Iranian vanaspati through enzymatic interesterification was studied. Vanaspati fat was made from ternary blends of palm olein (POL), low‐erucic acid rapeseed oil (RSO) and sunflower oil (SFO) through direct interesterification of the blends or by blending interesterified POL with RSO and SFO. The slip melting point (SMP), the solid fat content (SFC) at 10–40 °C, the carbon number (CN) triacylglycerol (TAG) composition, the induction period (IP) of oxidation at 120 °C (IP120) and the IP of crystallization at 20 °C of the final products and non‐interesterified blends were evaluated. Results indicated that all the final products had higher SMP, SFC, IP of crystallization and CN 48 TAG (trisaturated TAG), and lower IP120, than their non‐interesterified blends. However, SMP, SFC, IP120, IP of crystallization and CN 48 TAG were higher for fats prepared by blending interesterified POL with RSO and SFO. A comparison between the SFC at 20–30 °C of the final products and those of a commercial low‐trans Iranian vanaspati showed that the least saturated fatty acid content necessary to achieve a zero‐trans fat suitable for use as Iranian vanaspati was 37.2% for directly interesterified blends and 28.8% for fats prepared by blending interesterified POL with liquid oils. 相似文献
12.
Malongil B. Reena Sunki R. Y. Reddy Belur R. Lokesh 《European Journal of Lipid Science and Technology》2009,111(4):346-357
Blended oils were prepared by mixing appropriate amounts of coconut oil (CNO) or palm oil (PO) with rice bran oil (RBO) or sesame oil (SESO) to get approximately equal proportions of saturated/monounsaturated/polyunsaturated fatty acids in the oil. These blended oils were subjected to interesterification reactions using lipase to randomize the fatty acid distribution on the glycerol molecule. The fatty acid compositions of the modified oils were evaluated by gas chromatography while changes in triacylglycerol molecular species were followed by HPLC. The triacylglycerol molecular species of the blended oils reflected those present in the parent oil. Interesterification of the blended oils resulted in the exchange of fatty acids within and between the triacylglycerol molecules, resulting in alterations in the existing triacylglycerol molecules. Emergence of new triacylglycerol molecular species following interesterification was also observed. The thermal profiles of the native, blended and interesterified oils were determined by differential scanning calorimetry. Thermal behaviour, melting and crystallization properties of the modified oils showed significant changes reflecting the changes in the triacylglycerol molecules present in the oil. Therefore, interesterification of oils introduces significant changes in the physical properties of oils, even though the overall fatty acid composition of blended and interesterified oils remains the same. 相似文献
13.
Teimoor Mohammadi Jamshid Farmani Zahra Piravi-Vanak 《Journal of the American Oil Chemists' Society》2019,96(5):555-569
The simplest and the most cost-effective way of human milk fat substitute (HMFS) production is formulating of suitable vegetable oils at proper ratios. To do this, the D-optimal mixture design was used to optimize the HMFS formulation. The design included 25 formulations made from refined palm olein (35–55%), soybean oil (5–25%), olive oil (5–20%), virgin coconut oil (5–15%), and fish oil (0–10%). Samples were produced in laboratory and characterized in terms of fatty acid and triacylglycerol (TAG) compositions, free fatty acid content, peroxide value, iodine value, and oxidative stability index (OSI). HMFS samples were also compared with Codex Alimentarius (CA) and Iran National Standards Organization (INSO) standards. Each characteristic of HMFS samples was then expressed as a function of ingredient ratio using regression models. Finally, using numerical optimization, four optimized blends (PB1-PB4) were selected, made in the laboratory (HMFS1-HMFS4), characterized, and compared with CA and INSO standards. The properties of all the optimized blends (except the palmitic acid content of HMFS2 and the monounsaturated fatty acid [MUFA] content of HMFS3) met the standards. HMFS4 showed the highest OSI in Rancimat and the lowest oxidation rate in Schaal oven tests. POL (19.53–21.73%), PPO (20.77–21.73%), OOO (9.11–11.16%), and OPO (8.84–9.46%) were the main (totally about 60%) TAG species found in HMFS samples. In conclusion, the HMFS4 formula (55% palm olein, 13.5% soybean oil, 16% refined olive oil, 15% virgin coconut oil, and 0.5% fish oil) was suggested as the best formula for HMFS production. 相似文献
14.
Prakash Adhikari Peng Hu Zhang Yafei 《Journal of the American Oil Chemists' Society》2012,89(11):1961-1970
Interesterified fat was produced from soybean oil (SBO) and palm stearin (PS) using two different weight ratios of substrates. Conjugated linoleic acid (CLA; 10?wt% on the weight of SBO and PS) was used as a functional fatty acid. Interesterification and acidolysis was simultaneously carried out to exchange fatty acids and incorporate CLA in the triacylglycerol (TAG) backbone, respectively, using immobilized lipase. Comparative study was carried out between interesterified fats and blends (before interesterification) for the quantification of physical properties (i.e., solid fat content, melting and crystallization behavior) and oxidative stability. In the interesterified fat 5.2–6.1?% CLA was incorporated in the TAG backbone. Blends showed higher solid fat content (SFC) and melting point than interesterified fat at each measured temperature. The Rancimat test was performed for the oxidative stability where the interesterified fat showed significantly lower induction time than physical blends. After the addition of antioxidants such as butylated hydroxytoluene (BHT), rosemary extract, tertiary butylhydroquinone (TBHQ), propyl gallate (PG), etc. into the interesterified fat, the induction time was significantly increased. On the other hand, different deacidification methods (alkaline, batch deodorized and short path distillation) were performed after interesterification to remove the free fatty acids. After deacidification, oxidative stability of alkaline deacidified sample showed significantly (P?≤?0.05) longer induction time compared to short path distillation (SPD) and physically deacidified samples. In this study, interesterified functional fat that may have a potential functionality for the margarines and shortenings were produced and their oxidative stability was observed. 相似文献
15.
E. Vilarrasa A. Tres L. Bayés-García T. Parella E. Esteve-Garcia A. C. Barroeta 《Lipids》2014,49(8):795-805
Re-esterified palm oils are obtained from the chemical esterification of palm acid oils (rich in free fatty acids) with glycerol, both economically interesting by-products from oil refining and biodiesel industries, respectively. Thus, re-esterified palm oils could be an economically interesting alternative to native palm oil in broiler chick diets. However, because they may have different physicochemical properties than have their corresponding native oil, we assessed the effect of fatty acid (FA) positional distribution within acylglycerol molecules and the effect of acylglycerol composition on FA apparent absorption, and their possible consequences on the evolution of postprandial lipemia and growth performance in broiler chicks. Seventy-two 1-day-old female broiler chicks were randomly distributed into 18 cages. The three treatments used were the result of a basal diet supplemented with 6 wt% of native palm oil (N-TAG), re-esterified palm oil (E-TAG), or re-esterified palm oil high in mono- and diacylglycerols (E-MDAG). Chemical esterification raised the fraction of palmitic acid at the sn-2 position from 9.63 mol% in N-TAG oil to 17.9 mol% in E-TAG oil. Furthermore, E-MDAG oil presented a high proportion of mono- (23.1 wt%) and diacylglycerols (51.2 wt%), with FA mainly located at the sn-1,3 positions, which resulted in a lower gross-energy content and an increased solid-fat index at the chicken’s body temperature. However, re-esterified palm oils did not alter fat absorption, postprandial lipemia, or growth performance, compared to native palm oil, so they can be used as alternative fat sources in broiler chick diets. 相似文献
16.
The TAG composition of 45 samples of ewe's milk, collected throughout the year from five Spanish breeds, was analyzed according
to their carbon number by using short capillary column GC. The TAG content had a bimodal distribution with maxima at C38 (12.8%) and C52 (8.4%). The TAG composition did not vary significantly with respect to the time of year of sampling but was affected by the
breed. Multiple regression equations based on TAG content are proposed to detect foreign fats in ewe's milk fat. Analysis
of known mixtures of lard, palm oil, and cow's milk fat with ewe's milk fat have experimentally confirmed the accuracy of
the equations. 相似文献
17.
Ebenezer A. Ifeduba Silvana Martini Casimir C. Akoh 《Journal of the American Oil Chemists' Society》2016,93(1):61-67
The objective of this study was to produce low saturated, zero‐trans, interesterified fats with 20 or 30 % saturated fatty acids (SFA) such as C16:0 or C18:0. Tripalmitin (TP) or tristearin (TS) was blended with high oleic sunflower oil (HOSO) at different ratios (0.1:1, 0.3:1, and 0.5:1 [w/w]). Total C16:0 and C18:0 compositions of the resulting TP/HOSO and TS/HOSO blends, respectively, were plotted against blending ratios. Linear interpolation was used to estimate blending ratios that would yield physical blends (PB) with 20 or 30 % SFA. Interesterified blends (IB) were then synthesized from the customized PB using Lipozyme TL IM as the biocatalyst. Total and sn‐2 fatty acid compositions, triacylglycerol (TAG) molecular species, thermal behavior, and oxidative stability of PB and IB were compared. The total fatty acid compositions of PB and IB were similar but fatty acid positional distributions and TAG molecular species composition differed. IB contained 5–10 % more SFA at the sn‐2 position than corresponding PB. Furthermore, interesterification generated mono‐ and disaturated TAG species which resulted in broader melting profiles for IB. However, IB had lower oxidative stability than PB. The reformulation of food products with zero‐trans interesterified fats may be advantageous to the reduction of cardiovascular disease burden in the population. 相似文献
18.
The changes in the triacylglycerol (TAG) composition of colostrum fat of three cows were studied. In addition to the determination
of fatty acid composition by gas chromatography, the distribution of TAG according to the acyl carbon number (ACN) and molecular
weight was analyzed utilizing both supercritical fluid chromatography (SFC) and ammonia negative-ion chemical ionization mass
spectrometry (MS). Colostrum TAG contained substantially less stearic and oleic acids and more myristic and palmitic acids
than the normal Finnish milk fat. The major trends in the changes of fatty acids and TAG were similar for each cow, although
clear differences between individuals were found. During the first week of parturition, the proportions of short-chain fatty
acids (C4–C10) typically increased as well as those of stearic and oleic acids, whereas the relative amounts of C12–C16 acids decreased, especially those of myristic and palmitic acids. Distinct changes occurred also in TAG distributions: the
proportions of molecules with ACN 38–40 increased and those with ACN 44–48 decreased. Although there were distinct differences
between individuals shortly after delivery, both the fatty acid compositions and TAG distributions of the milk samples of
the cows started to resemble each other after one week. The theoretical profiles of colostrum TAG calculated based on the
fatty acid compositions differed clearly from the ACN distributions analyzed by SFC and MS. Thus, the analysis of TAG is essential,
because the changes in molecular species composition of colostrum TAG cannot be estimated according to the fatty acid analysis
alone. 相似文献
19.
J. M. N. Marikkar S. L. Ng Y. B. Che Man 《Journal of the American Oil Chemists' Society》2011,88(6):749-754
Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO,
AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein
(AOO) to determine the type of oil used for pre-frying of the product. The stearic acid content of the commercial brands were
similar to that of the sample pre-fried in palm olein, but significantly (p < 0.05) lower than that of the sample pre-fried in lard. The triacylglycerol (TAG) profiles of the commercial brands were
similar to that of the sample pre-fried in palm olein, but distinctly different from the sample pre-fried in lard according
to the dissimilarities in the contents of TAG molecules namely, PLL, POS, and PPO. Based on thermal analysis, the commercial
brands of chicken nuggets could be divided into three distinguishable subgroups namely, Group-A: NPO; Group-B: ACO, AFO, APO,
ASO; Group-C: AMO, ARO, JOD, SMO, SOD. While brands under group-B showed close similarity to AOO, none show any similarity
to sample ALD. As any of the samples did not possess characteristics of the sample pre-fried in lard, the commercial brands
of chicken nuggets of this study are recommendable for consumers whose religious restriction prevents the use of lard in food. 相似文献
20.
Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition 下载免费PDF全文
Human milk fat (HMF) is a perfect nutritional source that includes all the required ingredients which are necessary for the growth of infants up to 6 months. Although its composition may differ among mothers or during lactation stage, its unique triacylglycerol (TAG) structure remains constant which is characterized by the presence of palmitic acid (PA) at the sn‐2 position. Previous reports provided convincing information of higher PA and calcium absorption and efficient use of dietary energy when at this specific position in the TAG moiety than when PA is at the sn‐1,3 positions. During the design of structured lipids (SLs) intended for infant nutrition, this unique property is taken into consideration. Human milk fat substitutes (HMFS) enriched with important fatty acids such as omega‐3 and omega‐6 fatty acids are intended to better mimic the functions of HMF as well as provide associated health benefits. The use of microencapsulation technology and novel technologies such as ultrasound technology in conjunction with SL production and enzyme‐catalyzed reactions are evolving and ongoing issues in infant formula production. Therefore, further studies should be directed towards new process improvements in order to increase the functional properties and oxidative stabilities of HMFS. Novel technologies in lipid biotechnology related to HMFS preparation should also be explored. 相似文献