[en] Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. The aim was to obtain and characterize physicochemically fats enriched with unsaturated C-18 fatty acids (oleic, linoleic, and, especially, linolenic acids) from natural vegetable oils. Binary blends of AMF/LO 100/0, 90/10, 80/20, 70/30, and 60/40 (w/w) were interesterified. The change in triacylglycerol (TAG) profiles showed that quasi-equilibrium conditions were reached after 4-6 h of reaction. Free fatty acid contents < 1%. The decrease in solid fat content and in dropping point temperature obtained with increasing content of LO and interesterification resulted in good plastic properties for the products originating from the blends 70/30 and 60/40. This was confirmed by textural measurements. Melting profiles determined by differential scanning calorimetry showed complete disappearance of low-melting TAGs from LO and the formation of intermediary species with a lower melting temperature. Oxidative stability of the interesterified products was diminished with increasing LO content, resulting in low oxidation induction times. A ternary blend composed of AMF/RO/LO 70/20/10 gave satisfactory rheological and oxidative properties, fulfilling the requirements for a marketable spread and, moreover, offering increased potential health benefits due to the enriched content in polyunsatured fatty acid residues.
Disciplines :
Agriculture & agronomy Food science
Author, co-author :
Aguedo, Mario ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Xu, X. Production of specific structured triacylglycerols by lipase catalyzed reaction: a review. Eur. J. Lipid Sci. Technol. 2000, 102, 287-303.
Pal, P. K.; Bhattacharyya, D. K.; Ghosh, S. Modifications of butter stearin by blending and interesterification for better utilization in edible fat products. JAOCS 2001, 78, 31-36.
Rønne, T. H.; Pedersen, L. S.; Xu, X. Triglyceride selectivity of immobilized Thermomyces lanuginosa lipase in interesterification. JAOCS 2005, 82, 737-743.
Houmøller, L. P.; Kristensen, D.; Rosager, H. Determination of SFC, FFA, and equivalent reaction time for enzymatically interesterified oils using NIRS. Talanta 2007, 71, 868-873.
Yang, T.; Fruekilde, M.-B.; Xu, X. Applications of immobilized Thermomyces lanuginosa lipase in interesterification. JAOCS 2003, 80, 881-887.
Zhang, H.; Xu, X.; Nilsson, J.; Mu, H.; Adler-Nissen, J.; Høy, C.-E. Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large scale study. JAOCS 2001, 78, 57-64.
Criado, M.; Hernández-Martín, E.; Otero, C. Optimized interesterification of virgin olive oil with a fully hydrogenated fat in a batch reactor: effect of mass transfer limitations. Eur. J. Lipid Sci. Technol. 2007, 109, 474-485.
Osório, N. M.; da Fonseca, M. M. R.; Ferreira-Dias, S. Operational stability of Thermomyces lanuginosa lipase during interesterification of fat in continuous packed-bed reactors. Eur. J. Lipid Sci. Technol. 2006, 108, 545-553.
Balcão, V. M.; Malcata, X. M. Lipase catalysed modification of milkfat. Biotechnol. Adv. 1998, 16, 309-341.
Wijendran, V.; Hayes, K. C. Dietary n-6 and n-3 fatty acid balance and cardiovascular health. Annu. Rev. Nutr. 2004, 24, 597-615.
MacLean, C. H.; Mojica, W. A.; Morton, S. C.; Pencharz, J.; Hasenfeld Garland, R.; Tu, W.; Newberry, S. J.; Jungvig, L. K.; Grossman, J.; Khanna, P.; Rhodes, S.; Shekelle, P. Effects of omega-3 fatty acids on lipids and glycemic control in type II diabetes and the metabolic syndrome and on inflammatory bowel disease, rheumatoid arthritis, renal disease, systemic lupus erythematosus, and osteoporosis; AHRQ Publication 04-E012-2; Agency for Healthcare Research and Quality: Rockville, MD, 2004; Vol. 89, 351 pp.
Krist, S.; Stuebiger, G.; Bail, S.; Unterweger, H. Analysis of volatile compounds and triacylglycerol composition of fatty seed oil gained from flax and false flax. Eur. J. Lipid Sci. Technol. 2006, 108, 48-60.
Heguy, J. M.; Juchem, S. O.; DePeters, E. J.; Rosenberg, M.; Santos, J. E. P.; Taylor, S. J. Whey protein gel composites of soybean and linseed oils as a dietary method to modify the unsaturated fatty acid composition of milk lipids. Anim. Feed Sci. Technol. 2006, 131, 370-388.
Noakes, M.; Nestel, P. J.; Clifton, P. M. Modifying the fatty acid profile of dairy products through feedlot technology lowers plasma cholesterol of humans consuming the products. Am. J. Clin. Nutr. 1996, 63, 42-46.
Rodrigues, J. N.; Gioielli, L. A. Chemical interesterification of milkfat and milkfat-corn oil blends. Food Res. Int. 2003, 36, 149-159.
Rønne, T. H.; Yang, T.; Mu, H.; Jacobsen, C.; Xu, X. Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor. J. Agric. Food Chem. 2005, 53, 5617-5624.
Marangoni, A. G.; Rousseau, D. Chemical and enzymatic modification of butterfat and butterfat-canola oil blends. Food Res. Int. 1998, 31, 595-599.
Akoh, C. C.; Moussata, C. O. Characterization and oxidative stability of enzimatically produced fish and canola oil-based structured lipids. JAOCS 2001, 78, 25-30.
Otero, C.; López-Hernandez, A.; García, H. S.; Hernández-Martín, E.; Hill, C. G. Continuous enzymatic transesterification of sesame oil and a fully hydrogenated fat: effects of reaction conditions on product characteristics. Biotechnol. Bioeng. 2006, 94, 877-887.
Hamam, F.; Shahidi, F. Synthesis of structured lipids containing medium-chain and omega-3 fatty acids. J. Agric. Food Chem. 2006, 54, 4390-4396.
Sehanputri, P. S.; Hill, C. G. Lipase-mediated acidolysis of butteroil with free conjugated linoleic acid in a packed bed reactor. Biotechnol. Bioeng. 2003, 83, 608-617.
Kim, J. S.; Maeng, I. K.; Kim, C. K.; Kwon, Y. J.; Lee, B. O.; Kim, Y. J. Lipase catalysed acidolysis of butterfat with α-linolenic acid from perilla oil. Food Sci. Biotechnol. 2002, 11, 66-70.
Garcia, H. S.; Keough, K. J.; Arcos, J. A.; Hill, C. G. Interesterification (acidolysis) of butterfat with conjugated linoleic acid in a batch reactor. J. Dairy Sci. 2000, 83, 371-377.
Balcão, V. M.; Kemppinen, A.; Malcata, F. X.; Kalo, P. J. Lipase-catalyzed acidolysis of butterfat with oleic acid: characterization of process and product. Enzyme Microb. Technol. 1998, 23, 118-128.
Sridhar, R.; Lakshminarayana, G.; Kaimal, T. N. B. Modification of selected edible vegetable oils to high oleic oils by lipase-catalyzed ester interchange. J. Agric. Food Chem. 1991, 39, 2069-2071.
Long, K.; Zubir, I.; Hussin, A. B.; Idris, N.; Ghazali, H. M.; Lai, O. M. Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein. JAOCS 2003, 80, 133-137.
Jandacek, R. J.; Whiteside, J. A.; Holcombe, B. N.; Volpenhein, R. A.; Taulbee, J. D. The rapid hydrolysis and efficient absorption of triglycerides with octanoic acid in the 1 and 3 positions and long-chain fatty acid in the 2 position. Am. J. Clin. Nutr. 1987, 45, 940-945.
French Ministry of Health. Avis du 14 octobre 1997 du Conseil supérieur d'hygiène publique de France (section de l'alimentation et de la nutrition) relatif à l'emploi d'huile de lin en alimentation humaine. Bulletin Officiel 98/14, 1997; http://www.sante.gouv.fr/adm/dagpb/bo/ 1998/98-14/a0140936.htm.
Glade, M. J. The dietary supplement health and education act of 1994 - focus on labeling issues. Nutrition 1997, 13, 999-1001.
Zhang, H.; Pedersen, L. S.; Kristensen, D.; Adler-Nissen, J.; Holm, H. C. Modification of margarine fats by enzymatic interesterification: evaluation of a solid-fat-content-based exponential model with two groups of oil blends. JAOCS 2004, 81, 653-658.
Precht, D.; Molkentin, J. The certification of the triglyceride contents of an anhydrous butter fat reference material with additional value for free cholesterol. European Comission, Community Bureau of Reference Materials; CRM 519; 1997; http://www.irmm.jrc.be/html/reference_materials_catalogue/catalogue/ attachements/BCR-519_report.pdf.
Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed.; AOCS Press: Champaign, IL, 1993; Method Ca 5a-40.
International Union of Pure and Applied Chemistry. Solid content determination in fats by NMR. In Standard Methods for the Analysis of Oil Fats and Derivatives, 7th revised and enlarged ed.; Paquot, H., Hautenne, A., Eds.; Blackwell Scientific Publication: Oxford, U.K., 1987; IUPAC Norm version 2.150.
Danthine, S.; Deroanne, C. Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Res. Int. 2004, 37, 941-948.
Rousseau, D.; Marangoni, A. G. Tailoring the textural attributes of butter fat/canola oil blends via Rhizopus arrhizus lipase-catalyzed interesterification. 2. Modifications of physical properties. J. Agric. Food Chem. 1998, 46, 2375-2381.
Zhang, H.; Xu, X.; Nilsson, J.; Mu, H.; Adler-Nissen, J.; Høy, C.-E. Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor. Eur. J. Lipid Sci. Technol. 2000, 102, 411-418.
Rao, R.; Sankar, K. U.; Sambaiah, K.; Lokesh, B. R. Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid. Eur. Food Res. Technol. 2001, 212, 334-343.
Russin, T. A.; van de Voort, F. R.; Sedman, J. Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR. JAOCS 2003, 80, 635-641.
Rousseau, D.; Marangoni, A. G. The effects of interesterification on physical and sensory attributes of butterfat-canola oil spreads. Food Res. Int. 1999, 31, 381-388.
Rønne, T. H.; Yang, T; Mu, H.; Jacobsen, C.; Xu, X. Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer. Eur. J. Lipid Sci. Technol. 2006, 108, 182-192.