Reference : Enrichment of anhydrous milk fat in polyunsatured fatty acid residues from linseed and r...
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/40885
Enrichment of anhydrous milk fat in polyunsatured fatty acid residues from linseed and rapeseed oil through enzymatic interesterification
English
Aguedo, Mario mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Hanon, Emilien [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Danthine, Sabine mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Paquot, Michel mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Lognay, Georges mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Thomas, Annick [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Vandenbol, Micheline mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Thonart, Philippe mailto [Université de Liège - ULg > Département des sciences de la vie > Biochimie et microbiologie industrielles - Gembloux Agro-Bio Tech >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2007
No
Bioforum
Liège
Belgique
[en] anhydrous milk fat ; linseed oil ; rapeseed oil ; interesterification ; enzyme
[en] The interesterification, or ester exchange, between two fats leads to the rearrangement of acyl moieties in both. The use of a sn-1,3-specific lipase confines the exchange of fatty acid residues to the sn-1 and sn-3 positions of triacylglycerides (TAG), generating products with characteristics that cannot be obtained through a chemical process or a blending. Such reactions require mild conditions with no solvent needed and they yield no unhealthful trans fatty acids, justifying the stepped-up interest of enzymatic interesterification for the production of margarines and other food fats.
The aim of this work was to use enzymatic interesterification to enrich anhydrous milk fat (AMF) with unsaturated fatty acid C18 residues from linseed oil (LO) and eventually from rapeseed oil (RO) through some binary blends and one ternary blend. For that, the 1,3-specific lipase from Thermomyces lanuginosa (Lipozyme TL IM) was used in solvent-free batch and micro-aqueous reactions and fat blends with different mass ratios were tested. The evolution of TAG profiles, of interesterification degre (ID) and of free fatty acids (FFA), was followed along the reactions.
Determination of dropping points (DP) and solid fat contents (SFC) enabled a rheological characterization of the products. The end products were also characterized for their oxidative stability and their textural properties.
http://hdl.handle.net/2268/40885

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