Enrichment of sn-2 position of hazelnut oil with palmitic acid: Optimization by response surface methodology

被引:12
作者
Turan, Dilek [1 ,2 ]
Yesilcubuk, Nese Sahin [2 ]
Akoh, Casimir C. [1 ,3 ]
机构
[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
[2] Istanbul Tech Univ, Dept Food Engn, Fac Chem & Met Engn, TR-34469 Istanbul, Turkey
[3] King Abdulaziz Univ, Dept Biol Sci, Genom & Biotechnol Sect, Fac Sci, Jeddah 27589, Saudi Arabia
关键词
Hazelnut oil; Structured lipid; Transesterfication; Novozym; 435; Response surface methodology; MILK FAT SUBSTITUTES; OXIDATIVE STABILITY; AMARANTH OIL; TRIACYLGLYCEROLS;
D O I
10.1016/j.lwt.2012.07.009
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Hazelnut oil was enriched with palmitic acid (PA) at the sn-2 position using PA (acidolysis) or ethyl palmitate (ester exchange) as the acyl donor using Novozym 435 and hexane. Optimizing reaction conditions using response surface methodology, independent variables were selected as substrate mole ratio (Sr: 4-6 mol/mol) and reaction time (t: 6-18 h). Responses were total PA content in the SL and at the sn-2 position. Reaction temperature was fixed at 65 degrees C and enzyme at 10 g/100 g. Optimal conditions were 17 h with substrate mole ratio of 6 mol/mol. Model verification under these conditions yielded 48.6 mol PA/100 mol total fatty acid (TFA) of which 35.5% was at the sn-2 position for milligram-scale production. However, gram-scale solvent-free reaction yielded 63.5 mol PA/100 mol TFA of which 71.1% was incorporated at the sn-2 position. After purification, the SL was analyzed for triacylglycerol molecular species and characterized. Tocopherol contents of the SL were 46, 19, 61, and 12 mu g/g for alpha-, beta-, gamma-, and delta-tocopherol, respectively. Melting range was wider and OSI values were lower for the SL The aim of this present work was to produce a SL to be used as human milk fat substitute after lost tocopherols are added back for stability. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:766 / 772
页数:7
相关论文
共 27 条
[11]   Enzymatic modification of triacylglycerols of high eicosapentaenoic and docosahexaenoic acids content to produce structured lipids [J].
Jennings, BH ;
Akoh, CC .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1999, 76 (10) :1133-1137
[12]   Effects of the industrial refining process on some properties of hazelnut oil [J].
Karabulut, I ;
Topcu, A ;
Yorulmaz, A ;
Tekin, A ;
Ozay, DS .
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2005, 107 (7-8) :476-480
[13]   Characterization and oxidative stability of structured lipids: Infant milk fat analog [J].
Maduko, C. O. ;
Park, Y. W. ;
Akoh, C. C. .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2008, 85 (03) :197-204
[14]  
Myers RH., 2016, RESPONSE SURFACE MET
[15]   Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk-Based Infant Formula [J].
Pina-Rodriguez, Ashanty M. ;
Akoh, Casimir C. .
JOURNAL OF FOOD SCIENCE, 2010, 75 (02) :C140-C146
[16]   Synthesis and Characterization of a Structured Lipid from Amaranth Oil as a Partial Fat Substitute in Milk-Based Infant Formula [J].
Pina-Rodriguez, Ashanty M. ;
Akoh, Casimir C. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (15) :6748-6756
[17]   Enrichment of Amaranth Oil with Ethyl Palmitate at the sn-2 Position by Chemical and Enzymatic Synthesis [J].
Pina-Rodriguez, Ashanty M. ;
Akoh, Casimir C. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (11) :4657-4662
[18]   Enzymatic production of human milk fat substitutes containing γ-linolenic acid:: Optimization of reactions by response surface methodology [J].
Sahin, N ;
Akoh, CC ;
Karaali, A .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2005, 82 (08) :549-557
[19]   Lipase-catalyzed acidolysis of tripalmitin with hazelnut oil fatty acids and stearic acid to produce human milk fat substitutes [J].
Sahin, N ;
Akoh, CC ;
Karaali, A .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (14) :5779-5783
[20]   Human milk fat substitutes containing omega-3 fatty acids [J].
Sahin, Nese ;
Akoh, Casimir C. ;
Karaali, Artemis .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (10) :3717-3722