Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system

Ai H 1 , Lee YY 2 , Xie X 3 , Tan CP 1 , Ming Lai O 1 , Li A 4 Show all authors , Wang Y 5 , Zhang Z 6

Affiliations 

  • 1 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
  • 2 School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia
  • 3 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
  • 4 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, China
  • 5 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, China. Electronic address: twyong@jnu.edu.cn
  • 6 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China. Electronic address: zhangzhen@jnu.edu.cn
Food Chem, 2023 Jun 30;412:135558.
PMID: 36716631 DOI: 10.1016/j.foodchem.2023.135558

Abstract

Palm olein (POL) was modified by enzymatic interesterification with different degrees of acyl migration in a solvent-free packed bed reactor. The fatty acid and acylglycerol composition, isomer content, thermodynamic behavior, and relationship between crystal polymorphism, solid fat content (SFC), crystal microstructure, and texture before and after modification were studied. We found that the increase in sn-2 saturation interesterification was not only due to the generated tripalmitin (PPP) but also caused by acyl migration, and the SFC profiles were changed accordingly. The emergence of high melting point acylglycerols was an important factor accelerating the crystallization rate, further shortening the crystallization induction time, leading to the formation of large crystal spherulites, thereby reducing the hardness. The transformation from the β' to the β form occurred during post-hardening during storage. The isomer content also affected the physicochemical properties of the modified POL.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

MeSH terms
Similar publications