Characterization of a rice bran oil structured lipid.
Rice bran oil (RBO) was enzymatically modified in a continuous packed bed bioreactor to incorporate caprylic acid with Lipozyme RM IM as biocatalyst. The reaction product was purified by short-path distillation. Rice bran oil structured lipid (RBOSL) contained 32.1 mol % caprylic acid. Positional analysis revealed 0.7 mol % caprylic acid at the sn-2 position and 47.8 mol % caprylic acid at the sn-1,3 positions. Composition of free fatty acids and smoke point of RBO and RBOSL were not significantly different. Saponification value, iodine value, and viscosity of RBO were significantly different from those of RBOSL. The color of RBOSL was darker, more yellow and less green than RBO. Volatile compounds in RBO and RBOSL were determined by GC-MS. Melting onset temperatures of RBO and RBOSL were not significantly different, while melting end point temperatures and melting enthalpies were significantly different. This characterization study results will help determine potential food applications of RBOSL.
Jennings
Brenda H
BH
Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602-2610, USA.
Akoh
Casimir C
CC
D019149:Bioreactors; D002210:Caprylates / Q000032:analysis* / Q000378:metabolism; D055598:Chemical Phenomena; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D008049:Lipase / Q000378:metabolism; D010938:Plant Oils / Q000737:chemistry* / Q000378:metabolism; D000073879:Rice Bran Oil; D013816:Thermodynamics; D014783:Viscosity
D002210:Caprylates; D005230:Fatty Acids, Nonesterified; D010938:Plant Oils; C093666:Lipozyme; D008049:Lipase; D000073879:Rice Bran Oil; C031492:octanoic acid