کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186958 963453 2010 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat
چکیده انگلیسی

Lipase-catalysed interesterification was performed to produce low-trans spreadable fat (LTSF) with anhydrous butterfat (ABF), flaxseed oil (FSO), and palm stearin (PS) using biocatalysts (Lipozyme RM IM and Novozym SP435). The reaction was carried out for 24 h at 60 °C in a shaking water bath (180 rpm). Seven substrate blends for the production of LTSF were prepared: 12:6:2, 10:6:4, 9:6:6, 8:6:6, 6:6:8, 6:6:9, and 4:6:10 (ABF/PS/FSO, by weight). After 24-h interesterification, decreased saturated fatty acid (SFA) contents in LTSFs were observed with ranges from 67% to 41%. LTSFs exhibited low atherogenic index (AI) with ranges from 2.8 to 0.8, compared with 3.3–4.7 AI of butter fat. Equivalent carbon number (ECN) 42–46 in the newly produced triacylglycerol (TAG) increased according to rearrangement of FAs on TAG backbone. The α-linolenic acid contents (mol%) of each LTSF were 5.6% (12:6:2), 10.7% (10:6:4), 15.1% (9:6:6), 15.8% (8:6:6), 20.8% (6:6:8), 22.4% (6:6:9) and 26% (4:6:10). The trans fatty acids in the LTSFs was not more than 2%. Melting point ranges of LTSF were from 37 (9:6:6) to 32 °C (4:6:10).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 120, Issue 1, 1 May 2010, Pages 1–9
نویسندگان
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