Reference : Lipase-catalyzed interesterification of butterfat with rapeseed oil: new approaches f...
Scientific congresses and symposiums : Poster
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/40882
Lipase-catalyzed interesterification of butterfat with rapeseed oil: new approaches for the monitoring of the reaction.
English
Hanon, Emilien [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Aguedo, Mario mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Danthine, Sabine mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Wathelet, Bernard mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Lognay, Georges mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Destain, Jacqueline mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Portetelle, Daniel mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Brasseur, Robert mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2007
No
Bioforum
Liège
Belgique
[en] lipase ; interesterification ; butterfat ; rapeseed oil
[en] Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of coronary heart diseases. Thus, consumer’s demand for healthy palatable fat spreads with good development of modified butter-based spreads. One ordinary method used by manufacturers for such modifications is enzymatic interesterification of a lipase to restructure triacylglycerides (TAG), i.e. to induce the exchange of fatty acid residues amongst glycerol backbones. This leads to changes in TAG species and in physical properties of the fat, namely in solid fat content (SFC) and in melting profile.
Rapeseed oil (RO) contains a large amount of oleic acid and has significant contents of linoleic and linolenic acids, i.e. a high global content of unsaturation-rich residues. Thus, EIE of BF with RO may bring nutritional improvements to the reaction product, when compared to BF alone. The EIE of BF and canola oil (a low-erucic acid RO) catalyzed by the immobilized sn-1,3 specific Rhizopus arrhizus lipase in solvent-free batch and micro-aqueous systems, was previously studied.
The aim of the present study was first to assess the evolution of chemical, physical and thermal modifications occurring during solvent-free batch EIE of BF and RO, with the use
of lipozyme TL IM. The evolution of TAG profiles, interesterification degree, dropping point, solid fat content and free fatty acids was monitored during the reaction, especially
during the first hours. Differential scanning calorimetry was also applied to follow the formed product. Then the establishment of relations between the DP and differential
scanning calorimetry data and the interesterification degree was emphasized.
http://hdl.handle.net/2268/40882

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