The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Abstract

RESUMENPropiedades de la mezcla de sebo y aceite de colza con alto contenido en sebo después de la interesterificación química y enzimática.Una mezcla de sebo con aceite de colza (3:1 p/p) fue interesterificada usando metóxido de sodio y lipasas inmovilizadas de Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) como catalizadores. La interesterificación química se llevó a cabo a 60 o C y 90 o C durante 0,5 y 1,5h usando 0,4, 0,6 y 1,0 p-% de CH3ONa. Dependiendo del catalizador usado en la interesterificación enzimática se llevaron a cabo las experiencias a 60 o C durante 8h (Lipozyme IM) y a 80 o C durante 4h (Novozym 435). Las dosis del catalizador se mantuvieron constantes (8%) pero el contenido en agua varió del 2% al 10%. La mezcla inicial y los productos de interesterificación se separaron mediante columna cromatográfica en una fracción que contenía los triglicéri-dos, y otra, carente de triglicéridos, que contenía ácidos grasos libres, mono-y di-glicéridos. Se ha determinado que las concentraciones de ácidos grasos libres y glicéridos parciales se incrementa durante la interesterificación. Los puntos de deslizamiento y los contenidos de grasa sólida, de la fracción de triglicéridos de las grasas interesterificadas, fueron menores cuando se compararon con las mezclas no esterificadas. También se han determinado las distribuciones sn-2 y sn-1,3 de los ácidos grasos de las fracciones de triglicéridos antes y después de la interesterificación. Estas distribuciones fueron "al azar" después de la interestrificación química y "cuasi al azar" cuando se usó Novozym 435. La composición de ácidos grasos en la posición sn-2 se mantuvo prácticamente constante, comparada con la mezcla inicial, cuando se uso Lipozyme IM. Las grasas interesterificadas y la fracción triglicerídica mostraron una estabilidad oxidativa menor, de acuerdo con los tiempos de inducción determinados mediante Rancim a t . L a a d i c ió n d e 0 , 0 2 % d e B H A o B H T a la s grasas interesterificadas mejoró la estabilidad. PALABRAS-CLAVE: Aceite de colza -Interesterificación enzimática -Interesterificación química -Lipasa -Sebo. SUMMARYThe properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification.A mixture of beef tallow with rapeseed oil (3:1 wt/wt) was interesterified using sodium metoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90 o C for 0.5 and 1.5 h using 0.4, 0.6 and 1.0 wt-% CH3ONa. Depending on the catalyst used enzymatic interesterifications were carried out at 60 o C for 8 h (Lipozyme IM) or at 80 o C for 4 h (Novozym 435). The catalysts doses were kept constant (8%) but the water content in catalysts varied from 2 to 10 %. The starting mixture and the interesterified products were separated by column chromatography into a pure triacylglycerol fraction and a non-triacylglycerol fraction, which contained free fatty...

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.…”

“…Thus, tallow needs to be modified in order to obtain a product with desirable properties. One of the possible methods for tallow modification is interesterification with vegetable oils (Kowalski, Tarnowska, & Gruczynska, 2005). Both chemical and enzymatic interesterification reactions are able to alter the physical and chemical properties of fats.…”

Chemical transesterification of flaxseed oil and medium‐chain triacylglycerols: MLCT yield, DAG content, physicochemical properties, minor compounds and oxidation stability

“…Rancimat test showed that the induction time was remarkably increased from 9.91 to 11.39 h ( P < 0.05). The increase in induction time was different from the result of some previous studies (Kowalski et al ., 2005; Wang et al ., 2005) that the induction time of CTE products always decreased due to higher content of FFA, DAG and MAG and the reduction in minor compounds, mainly tocopherols. This suggested that different experimental conditions, including MLCT yield, DAG content, minor compounds and FA distribution, might play an important role in the effect of randomization on TAG oxidative stability.…”

“…The lowest content of DAG was 10.23% at 5 min, and the temperature was 60 °C. The trend in DAG content was similar to Kowalski et al (2005). By considering MLCT yield, the temperature of 60 °C and reaction of 15 min were selected.…”

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

“…The above data confirmed an alteration of the acylglycerols structure and exchange of fatty acids within and between TAG molecules, which in turn allows to claim that new TAG were formed. According to [31,32], these observations lead to emergence of new interactions between TAG. Within the context of this study, the presence of DAG is very favorable, because they are seen as good emulsifiers [25].…”