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Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids
Ist Teil von
Food research international, 2017-09, Vol.99 (Pt 1), p.713-719
Ort / Verlag
Canada: Elsevier Ltd
Erscheinungsjahr
2017
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
The objective of this work was to produce structured lipids (SLs) from olive oil (O), soybean oil (S), and fully hydrogenated crambe oil – FHCO (C) mixtures by enzymatic interesterification, comparing Lipozyme TL IM and Rhizopus sp. performances as catalysts, and to evaluate their physical and chemical modifications. Among other blends (OC 90:10 w/w and SC 90:10 w/w), OSC (45:45:10, w/w), presented the most nutritionally interesting amounts of mono- and polyunsaturated fatty acids, as well as behenic acid. Interesterification caused an increase in crystallization time and a decrease in the solid fat content in all blends. The fatty acid redistribution in the TAGs caused a change in thermal behavior, leading to a decrease in the onset and end temperatures during crystallization, which indicates that new TAGs were formed. Regarding regiospecificity, Lipozyme TL IM lipase acted randomly, while Rhizopus sp. lipase was specific for the sn-1,3 position. Therefore, it was possible to synthesize SLs presenting different physical and chemical properties, compared to the original OSC blend, containing behenic acid at the sn-1,3 position and unsaturated fatty acids at the sn-2 position, by enzymatic interesterification catalyzed either by Lipozyme TL IM or by Rhizopus sp. lipases.
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•The OSC blend showed a better nutritional combination of fatty acids to reduce the risk of cardiovascular diseases.•The position of the fatty acids in the glycerol backbone was influenced by the type of lipase employed.•The SL presented mono and polyunsaturated fatty acids at the sn-2 position and behenic acid at the sn-1,3 position.