Enzymatic interesterification of tallow-sunflower oil mixtures |
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Authors: | Thomas A Foglia Kimberly Petruso Stephen H Feairheller |
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Affiliation: | (1) U.S. Department of Agriculture, Eastern Regional Research Center, Agriculture Research Service, 19118 Philadelphia, Pennsylvania |
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Abstract: | In an effort to improve the physical and/or thermal characteristics of solid fats, the enzymatic interesterification of tallow
and butterfat with high-oleic sunflower oil and soybean oil was investigated. The two simultaneously occurring reactions,
interesterification and hydrolysis, were followed by high-performance liquid chromatography of altered glycerides and by gas-liquid
chromatography of liberated free fatty acids. The enzymes used in these studies were immobilized lipases that included either
a 1,3-acyl-selective lipase or acis-9-C18-selective lipase. The degree of hydrolysis of the fat/oil mixtures was dependent upon the initial water content of the reaction
medium. The extent of the interesterification reaction was dependent on the amount of enzyme employed but not on the reaction
temperature over the range of 50–70°C. Changes in melting characteristics of the interesterified glyceride mixtures were followed
by differential scanning calorimetry of the residual mixed glycerides after removal of free fatty acids. Interesterification
of the glyceride mixes with the two types of enzymes allowed for either a decrease or increase in the solid fat content of
the initial glyceride mix. |
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Keywords: | Butter DSC HPLC hydrolysis interesterification lipases melting points soy oil sunflower oil tallow |
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