Production of Structured Lipids by Enzymatic Incorporation of Caprylic Acid Into Soybean Oil

The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.

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EFFECTS OF REACTION PARAMETERS ON THE INCORPORATION OF CAPRYLIC ACID INTO SOYBEAN OIL FOR PRODUCTION OF STRUCTURED LIPIDS

Journal of Food Lipids ◽

10.1111/j.1745-4522.2006.00054.x ◽

2006 ◽

Vol 13 (3) ◽

pp. 306-317 ◽

Cited By ~ 14

Author(s):

SEMRA TURAN ◽

IHSAN KARABULUT ◽

HALIL VURAL

Keyword(s):

Soybean Oil ◽

Caprylic Acid ◽

Structured Lipids ◽

Reaction Parameters

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Lipase-catalyzed acidolysis of perilla oil with caprylic acid to produce structured lipids

Journal of the American Oil Chemists Society ◽

10.1007/s11746-002-0489-3 ◽

2002 ◽

Vol 79 (4) ◽

pp. 363-367 ◽

Cited By ~ 53

Author(s):

In-Hwan Kim ◽

Hakryul Kim ◽

Ki-Teak Lee ◽

Soo-Hyun Chung ◽

Soon-Nam Ko

Keyword(s):

Caprylic Acid ◽

Structured Lipids ◽

Perilla Oil

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Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.11615 ◽

2016 ◽

Vol 19 (0) ◽

Cited By ~ 3

Author(s):

Ariela Veloso de Paula ◽

Gisele Fátima Morais Nunes ◽

Heizir Ferreira de Castro ◽

Júlio César dos Santos

Keyword(s):

Moisture Content ◽

Soybean Oil ◽

Rhizopus Oryzae ◽

Immobilized Lipase ◽

Fatty Acid Content ◽

Structured Lipids ◽

Nitrogen Atmosphere ◽

Reaction Conditions ◽

Oil Blend ◽

The Ideal

Summary A food grade lipase from Rhizopus oryzae immobilized on a hybrid polysiloxane-polyvinyl alcohol matrix (SiO2-PVA) was used as the biocatalyst to mediate the interesterification reactions of a blend containing 65% milkfat and 35% soybean oil. All the reactions occurred in an inert nitrogen atmosphere in cylindrical glass reactors (80 mL) with 40 g of the milkfat-soybean oil blend. The influence of the following variables was evaluated: biocatalyst loading (250-1500 activity units per gram of blend), biocatalyst moisture content (5-20%), temperature (45-60 °C) and incubation time (2-48 h). The reactions were monitored by determining the free fatty acid content, triacylglycerol (TAGs) composition in carbon species, and the consistency of the interesterified (IE) products. The reaction conditions were set based on the parameters that provided a high interesterification yield and good consistency of the final product within the ideal range (200 to 800 gf cm-2). Hence the best results were obtained using a biocatalyst loading of 500 U g-1 of blend with 10% moisture content at 45 °C for 4 h. Under these conditions the consistency of the interesterified product was 539.7 ± 38 gf cm-2. The results demonstrated the potential of the immobilized lipase to alter the TAGs profile of the milkfat-soybean oil blend, allowing for the production of structured lipids.

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