Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Abstract

Properties, crystallization behavior and oxidative stabilities of enzymatically catalyzed interesterified fats were investigated in this study. Interesterified fats were catalyzed by Lipase Lipozyme RM IM, through reaction from beef tallow (BT), palm stearin (PS) and camellia oil (CO)under the mass ratio of 7.55: 2.45: 4 (BT: CO: PS) using 3.65% (w/w) of Lipozyme RM IM at 72.6℃ for 3.85 h. After reaction, interesterified fats with 36.8℃ sliding melting point (SMP) was obtained. Physicochemical properties (fatty acid profile, triacylglycerol profile, solid fat content (SFC), melting and crystallization curve, polymorphic forms) of interesterified fats were characterized. Results proved that interesterified fats blends after interesterification were improved with desirable β' type crystals and preferable SFC. Triacylglycerol constituent of interesterified fats displayed a decrease in OOO, PSS/SPS, LLL, SSS and increased in PSO/POS/SPO, POO/OPO, POP/PPO, PLO/PLP/PPL by comparison of physical blends without interesterification. Additionally, it is estimated that interesterified fats have a moderate antioxidative stability about 352 days-shelf life at 20℃ through the traditional accelerated oxidation test. In conclusion, interesterified fats with desirable properties could be suitable for plastic fats use.

Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends

“…MAG, DAG, and TAG contents are expressed in relative percentages of the overall content (Table 3). The results are in accordance with previous studies that observed a decrease in TAG% after interesterification (Kowalski, Tarnowska, & Gruczynska, 2005;Kowalska et al, 2014;Ledóchowska & Wilczyńska, 1998;Pang et al, 2019;Segura & Jachmanián, 2020). Generally, TAG% of enzymatically interesterified lipids were lower than their starting blends.…”

“…The major fatty acids in all interesterified lipids are oleic, palmitic, stearic, and linoleic acids. In general, EI did not cause dramatic changes in the amounts of fatty acids of the structured lipids during the reaction period and similar results were also observed in previous studies (Pang, Ge, Cao, Cheng, & Jiang, 2019;Rønne, Yang, Mu, Jacobsen, & Xu, 2005;Segura & Jachmanián, 2020;Silva et al, 2009;Svensson & Adlercreutz, 2008;). As in the previous researches, enzymatic interesterification of tallow with corn oil did not cause formation of trans-fatty acids (TFA) (Foglia et al, 1993;Forssell et al, 1992).…”

“…Interesterified lipids tended to have lower SFC values compared to their physical blends. Similar trends were also observed in previous studies (Chang, Lai, Zhang, Søndergaard, & Xu, 2005;Jin, Zhang, Shan, Liu, & Wang, 2008;Kowalska et al, 2015;Li et al, 2018;Pang et al, 2019;Segura & Jachmanián, 2020). The decrease in the SFC of interesterified lipids could be attributed to decreased proportion of the high-melting and medium chain TAGs in the structure of lipids.…”

“…Oxidation induction times of lipids decreased regardless of blend ratio especially after 6 hr of reaction time (Table 3). In previous studies, the decrease in oxidative stability of interesterified fats compared to the initial mixture was also generally observed (Bryś, Wirkowska, Górska, Ostrowska-Ligęza, & Bryś, 2014;Kowalska, Żbikowska, & Kowalski, 2014;Li et al, 2018;Martin et al, 2010;Pang et al, 2019). The methods that are used in the production or purification of structured lipids, the oil sources, and the presence of antioxidants during the manufacturing are among the main factors that affect the oxidative stability of structured lipids.…”

Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

“…Such behavior was expected since, as discussed in 3.2, the concentration of TAG with higher melting points (more saturated) decreased as a result of the process, which was accentuated by the increase in oil content. Similar effects were observed by Pang et al (2019) by interesterifying a blend of BT, palm stearin and Camellia oil, these authors report the decrease and/or disappearance of peaks corresponding to high and low temperatures, increasing and/or appearing peaks at intermediate temperature, they relate this effect to the decrease in homogenous TAG and the increase in heterogeneous TAG due to intersterification. As for the second endothermic peak, peak 3 for the blends, after interesterification, it was split into two peaks (peaks 3 and 4 in the products).…”