Alterations in glyceride composition during directed interesterification of lard

Chobanov, D.; Topalova, M. R.

doi:10.1007/bf02660239

Cited by 10 publications

(4 citation statements)

References 16 publications

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“…The interesterified blend exhibited higher 18:2 and UFA/SFA values than the small-scale blend ( Table 3). Previous researchers reported that a chemically interesterified 60:40 blend of lard and sunflower seed oil exhibited increased saturation, especially in S 2 D, SM 2 , S 2 M, and SMD (where S = saturated acyl, D = diene acyl, and M = monoene acyl) (26). The enzymatically interesterified blends reported here had fatty acid profiles similar to the physical blend.…”

Section: Resultssupporting

confidence: 65%

Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Seriburi

Akoh

1998

J Americ Oil Chem Soc

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Lard and high-oleic sunflower oil (Trisun ® Extra) were interesterified at 55°C for 24 h with SP435 lipase from Candida antarctica to produce plastic fats. As the amount of trisun increased, percentage free fatty acid, unsaturated fatty acid/saturated fatty acid value, oxidizability, and the amount of 18:1 found at the sn-2 position of triglyceride products increased. Differential scanning calorimetry showed that the lowmelting components in the product contained more 18:1 than the high-melting components. A 60:40 (w/w) ratio of lard to trisun had the widest plastic range (3-26°C). The scaled-up reaction to produce this blend resulted in a product that had 60.1% 18:1 at the sn-2 position compared to 44.9% for the physical blend. The solid fat content of the 60:40 interesterified mixture resembled soft-type margarine oil. JAOCS 75, 1339JAOCS 75, -1345JAOCS 75, (1998. KEY WORDS:Candida antarctica lipase, differential scanning calorimetry of triglyceride, lard, oxidative stability of triglyceride, plastic fats, solid fat content, spreadability of triglyceride, triglyceride structure and properties,Trisun ® Extra, lard.

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Section: Resultssupporting

confidence: 65%

Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Seriburi

Akoh

1998

J Americ Oil Chem Soc

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“…Any further increase in reaction time had little effect on U 3 TAG yield, as the reaction might have reached its equilibrium state. These findings are in agreement with the findings of Chobanov and Topalova (1979) who reported that U 3 TAG yield in lard increased with a more extended reaction time of EDIE. U 3 TAG yield in lard reached its maximum after approximately 18-20 hr at a reaction temperature of 28°C, with little increase in U 3 TAG yield when the reaction time was extended.…”

Section: Degree Of Three Parameters On Enzymatic Directed Interesterisupporting

confidence: 93%

“…It was observed that an increase in reaction temperature resulted in a modest but significant increase in by-products yield, which is in line with findings of Lee et al (2015) and Mu et al (1998). Mu et al (1998) reported that raising have been reported by Chobanov and Topalova (1979) who found that to obtain a higher U 3 TAG yield from EDIE of lard, EDIE was best carried out at about 28°C. In the case of EDIE of PO, if the reaction was carried out at a temperature higher than 35°C, it will not result in a high yield of U 3 TAG because the high reaction temperature will impede the precipitation of the high melting TAG that were formed during EDIE.…”

Section: Single Factor Responsesupporting

confidence: 86%

Optimisation of Enzymatic Directed Interesterification of Palm Oil for High Yield of Triunsaturated Triacylglycerol Using Response Surface Methodology

Dian¹

2018

JOPR

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Unsaturated fatty acids (USAFA), especially monounsaturated fatty acids (MUFA), has been shown to provide substantial health benefits. This study attempted to increase the triunsaturated (U 3 ) triacylglycerols (TAG) content in palm oil (PO) via lipase-catalysed directed interesterification (EDIE),to enable the production of a liquid fraction that is high in USAFA, especially MUFA. A response surface methodology with three factors and five levels in a central composite design was employed for optimisation of the EDIE conditions for the U 3 TAG production. The effects of reaction temperature (20°C-50°C), reaction time (12-28 hr) and enzyme load (2%-18%) on the U 3 TAG and by-products yields were investigated. Well-fitted quadratic and linear models were successfully established for both responses. All processing conditions affected significantly (p<0.05) U 3 TAG yield. By-products yield was affected by reaction time and temperature. Although increasing reaction temperature and enzyme load, and extending the reaction time resulted in a higher U 3 TAG yield, a higher amount of by-products were formed as well. The optimised processing conditions were a reaction temperature of 30°C and reaction time of 18 hr, when immobilised lipase enzyme load was set at 10% (w/w), and resulted in yields of about 27% of U 3 TAG and 23% of by-products.

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“…DIE eventually results in a lipid mixture that contains a high proportion of S 3 and U 3 TAG, at the expense of disaturated (S 2 U) and diunsaturated (U 2 S) TAG (De Lathauwer et al, 1983;Placek and Holman, 1957). DIE increases U 3 and S 3 TAG of lard (Rousseau and Marangoni, 2008;Chobanov and Topalova, 1979), tallow (MacKenzie and Stevenson, 1995) and palm oil (PO) (Lago and Hartman, 1986;Laning, 1985). Chemical DIE increases U 3 and S 3 TAG of PO to 12% and 30%, respectively (Laning, 1985).…”

Section: Lipozyme Tlim Lipase Conditioningmentioning

confidence: 99%

Low-Temperature Directed Interesterification Increases Triunsaturated and Trisaturated Triacylglycerols of Palm Oil and Affects Its Thermal, Polymorphic and Microstructural Properties

Dian¹

2019

JOPR

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Directed interesterification (DIE) is an interesterification technique performed at a sufficiently low temperature to allow higher melting triacylglycerols (TAG) to crystallise out as they are formed during the reaction. Thus, DIE is an excellent tool for changing the TAG composition of oils and fats and consequently extends their applications. DIE converts liquid oils into plastic fats, reduces the formation of graininess and improves the plasticity of lard, and increases the unsaturation level of the olein fraction of fats. This study explored the possibility of using lipase-catalysed DIE (EDIE) as a 'green' technique to produce palm oil (PO) which is high in triunsaturated (U 3) and trisaturated (S 3) TAG, which in turn, when fractionated, produce an olein fraction which is high in unsaturated (especially, oleic acid) and a stearin fraction that is high in saturated (especially, palmitic acid) fatty acids. EDIE resulted in a significant (p<0.

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Alterations in glyceride composition during directed interesterification of lard

Cited by 10 publications

References 16 publications

Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Optimisation of Enzymatic Directed Interesterification of Palm Oil for High Yield of Triunsaturated Triacylglycerol Using Response Surface Methodology

Low-Temperature Directed Interesterification Increases Triunsaturated and Trisaturated Triacylglycerols of Palm Oil and Affects Its Thermal, Polymorphic and Microstructural Properties

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