Synthesis and characterization of canola oil-stearic acid-based trans-free structured lipids for possible margarine application

Stephen E. Lumor, Kerby C. Jones, Rick Ashby, Gary D. Strahan, Hee Kim Byung, Guan-Chiun Lee, Jei Fu Shaw, Sandra E. Kays, Shu Wei Chang, Thomas A. Foglia, Casimir C. Akoh

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22 引文 斯高帕斯(Scopus)

摘要

Incorporation of stearic acid into canola oil to produce trans-free structured lipid (SL) as a healthy alternative to partially hydrogenated fats for margarine formulation was investigated. Response surface methodology was used to study the effects of lipozyme RM IM from Rhizomucor miehei and Candida rugosa lipase isoform 1 (LIP1) and two acyl donors, stearic acid and ethyl stearate, on the incorporation. Lipozyme RM IM and ethyl stearate gave the best result. Gram quantities of SLs were synthesized using lipozyme RM IM, and the products were compared to SL made by chemical catalysis and fat from commercial margarines. After short-path distillation, the products were characterized by GC and RPHPLC-MS to obtain fatty acid and triacylglycerol profiles, 13C NMR spectrometry for regiospecific analysis, X-ray diffraction for crystal forms, and DSC for melting profile. Stearic acid was incorporated into canola oil, mainly at the sn-1,3 positions, for the lipase reaction, and no new trans fatty acids formed. Most SL products did not have adequate solid fat content or β′ crystal forms for tub margarine, although these may be suitable for light margarine formulation.

原文英語
頁(從 - 到)10692-10702
頁數11
期刊Journal of Agricultural and Food Chemistry
55
發行號26
DOIs
出版狀態已發佈 - 2007 十二月 26

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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