Production of 1, 3-dioleoyl-2-palmitoyl glycerol as a human milk fat substitute using enzymatic interesterification of natural fats and oils

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• 作者：Na Kyung Lee (1)
  Si Won Oh (1)
  Dae Young Kwon (1)
  Suk Hoo Yoon (2)
  
  1. Korea Food Research Institute ; Seongnam ; Gyeonggi ; 463-746 ; Korea
  2. Department of Food Science and Biotechnology ; College of Food Science ; Woosuk University ; Samnye ; Jeonbuk ; 565-701 ; Korea
  
• 关键词：human milk fat substitute ; lipase ; interesterification ; animal fat ; plant oil
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：433-437
• 全文大小：191 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Human milk fat substitutes were synthesized using non-preprocessed natural fats and oils with lipase. Enzymatic interesterification of tripalmitin and oleic acid was carried out in isooctane. The reaction reached equilibrium after 12 h and the reaction conditions were partially optimized as a molar ratio of tripalmitin to oleic acid of 1:5, an initial water content of 0.01 g/L, and a water removal time of 1 h. After interesterification of tripalmitin and oleic acid, the reaction products contained 55.2% 1,3-dioleoyl-2-palmitoyl glycerol (OPO). The OPO yield was 25.2% when commercial palm oil and camellia oil were used as substrates, and the OPO concentration was increased to 53.3% after fractional crystallization of the reaction product.