scholarly journals Study of the Properties of Human Milk Fat Substitutes Using DSC and GC Methods

2020 ◽  
Vol 11 (1) ◽  
pp. 319
Author(s):  
Joanna Bryś ◽  
Agata Górska ◽  
Ewa Ostrowska-Ligęza ◽  
Magdalena Wirkowska-Wojdyła ◽  
Andrzej Bryś ◽  
...  

The development of infant milk fat similar in its structure and composition to that present in human milk receives a considerable amount of attention and has become a challenge for the world’s food industry. The aim of this work was an attempt to obtain structured lipids resembling human milk fat (HMF) by modifying mixtures of lard (L) and rapeseed oil (RO) catalyzed by Lipozyme RM IM. The enzymatic reactions were carried out at 70 °C for 4, 8, and 24 h. The second objective was to study the properties of obtained substitutes of human milk fat (HMFS) using gas chromatography, thin layer chromatography, and differential scanning calorimetry (DSC) methods. Chromatographic methods were used to determine the composition of fatty acids (FAs) and the regiospecific structure of triacylglycerols (TAG) of obtained HMFS. DSC methods were used to establish the oxidative stability of HMFS and to calculate their kinetic parameters of oxidation. Structured lipids obtained from a mixture of L and RO after 4 h interesterification in 70 °C were characterized by the closest FA content and their distribution in TAG to HMF. Interesterification influenced the decrease of the induction time of obtained structured lipids.

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110818
Author(s):  
Xiaosan Wang ◽  
Zhuoneng Huang ◽  
Lei Hua ◽  
Feng Zou ◽  
Xinyi Cheng ◽  
...  

2006 ◽  
Vol 54 (10) ◽  
pp. 3717-3722 ◽  
Author(s):  
Neşe Şahín ◽  
Casimir C. Akoh ◽  
Artemi̇s Karaalí

2010 ◽  
Vol 45 (3) ◽  
pp. 407-414 ◽  
Author(s):  
María J. Jiménez ◽  
Luis Esteban ◽  
Alfonso Robles ◽  
Estrella Hita ◽  
Pedro A. González ◽  
...  

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