Enzymatic production of zero-trans plastic fat rich in α-linolenic acid and medium-chain fatty acids from highly hydrogenated soybean oil, Cinnamomum camphora seed oil, and perilla oil by lipozyme TL IM.
In the present study, zero-trans α-linolenic acid (ALA) and medium-chain fatty acids (MCFA)-enriched plastic fats were synthesized through enzymatic interesterification reactions from highly hydrogenated soybean oil (HSO),  Cinnamomum camphora  seed oil (CCSO), and perilla oil (PO). The reactions were performed by incubating the blending mixtures of HSO, CCSO, and PO at different weight ratios (60:40:100, 70:30:100, 80:20:100) using 10% (total weight of substrate) of Lipozyme TL IM at 65 °C for 8 h. After reaction, the physical properties (fatty acids profile, TAG composition, solid fat content, slip melting point, contents of tocopherol, polymorphic forms, and microstructures) of the interesterified products and their physical blends were determined, respectively. Results showed that the fatty acid compositions of the interesterified products and physical blends had no significant changes, while the content of MCFA in both interesterified products and physical blends increased to 8.58-18.72%. Several new types of TAG species were observed in interesterified products (SSL/SLS, PLO/LLS, and OLLn/LnLO/LOLn). It should be mentioned that no trans fatty acids (TFA) were detected in all products. As the temperature increased, the solid fat content (SFC) of interesterified products was obviously lower than that of physical blends. The SFCs of interesterified products (60:40:100, 70:30:100, and 80:20:100, HSO:CCSO:PO) at 25 °C were 6.5%, 14.6%, and 16.5%, respectively, whereas the counterparts of physical blends were 32.5%, 38.5%, and 43.5%, respectively. Meanwhile, interesterified products showed more β' polymorphs than physical blends, in which β' polymorph is a favorite form for production of margarine and shortening. Such zero-trans ALA and MCFA-enriched fats may have desirable physical and nutritional properties for shortenings and margarines.
State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China.
Man-Li
ML
Zhao
Liang
L
Tang
Xue-Mei
XM
Zhu
Jiang-Ning
JN
Hu
Hong-Yan
HY
Li
Li-Ping
LP
Luo
Lin
L
Lei
Ze-Yuan
ZY
Deng
D027423:Cinnamomum camphora / Q000737:chemistry*; D005227:Fatty Acids / Q000138:chemical synthesis* / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D006865:Hydrogenation; D008049:Lipase / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D013024:Soybean Oil / Q000737:chemistry*; D044242:Trans Fatty Acids / Q000138:chemical synthesis* / Q000737:chemistry; D017962:alpha-Linolenic Acid / Q000138:chemical synthesis* / Q000737:chemistry
D005227:Fatty Acids; D010938:Plant Oils; D044242:Trans Fatty Acids; D017962:alpha-Linolenic Acid; C058216:perilla seed oil; D013024:Soybean Oil; C093666:Lipozyme; D008049:Lipase