Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

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• 作者：Marilene D. M. Morselli Ribeiro ; Chiu Chih Ming ; Isabela M. Silvestre ; Renato Grimaldi and Lireny Ap. G. Gonç ; alves
• 刊名：European Journal of Lipid Science and Technology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：119
• 期：2
• 全文大小：568K
• ISSN：1438-9312

文摘

Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM (Thermomyces lanuginosus) free of organic solvents at a concentration of 7% w/w, 70°C for 9 h, and samples were collected for analysis at 3, 6, and 9 h. The original blend and the reaction products were evaluated for fatty acid (FA) composition, triacylglycerols (TAG), solid fat content (SFC), thermal analysis, and regiospecific distribution of FA. The EI provided considerable rearrangement of triglycerides classes, with lower levels of trisatured and tri-unsaturated TAG, and higher levels of monoun- and diunsaturated TAG. The SL obtained by EI reduced SFC with a linear and wide melting range by thermal analysis, lowering the melting point. Lower acyl migration was observed in EI within 3 h of reaction, with similar results between both techniques at the maximum reaction time. The SL obtained by EI may have wide applications in specialty fats for confectionery and bakery products.