|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|6404759||1330907||2013||11 صفحه PDF||سفارش دهید||دانلود رایگان|
The aim of this study was to produce a fractionated palm stearin enriched in symmetric monounsaturated triacylglycerols (SMUT), such as 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol (POS), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) using two-stage acetone fractionation. Palm stearin, containing 27.2Â g/100Â g total SMUT and 33.8Â g/100Â g tripalmitin was used as the starting material for the fractionation. A liquid fraction produced from palm stearin under the best conditions (temperature, 17Â Â°C; volume-to-weight ratio of acetone to palm stearin, 8; crystallization time, 8Â h) established in this study was free of tripalmitin (<0.5Â g/100Â g) and contained 44.5Â g/100Â g total SMUT (â¼37.3Â g/100Â g POP, â¼6.4Â g/100Â g POS, and â¼0.8Â g/100Â g SOS). The yield of the liquid fraction was 61.3Â g/100Â g of the initial palm stearin weight. The liquid fraction was crystallized to further increase SMUT concentration. After fractionation at 4Â Â°C for 24Â h, a solid fraction with total SMUT content of 63.2Â g/100Â g (â¼53.0Â g/100Â g POP, â¼9.1Â g/100Â g POS, and â¼1.1Â g/100Â g SOS) was obtained and its yield was 30.8Â g/100Â g of initial palm stearin weight. The resulting fractionated palm stearin would be suitable for use in preparing cocoa butter equivalents due to the high SMUT content.
âº We prepare a POP-rich fat from palm stearin by double solvent fractionation. âº We establish the best conditions for the fractionation of palm stearin. âº The fractionated palm stearin can be used for preparing cocoa butter equivalents. âº We characterize positional isomers of triacylglycerols in fractionated palm oils.
Journal: LWT - Food Science and Technology - Volume 51, Issue 1, April 2013, Pages 242-252