title: Enzymatic preparation of human milk fat substitutes and their oxidation stability.
abstract: Human milk fat substitutes (HMFSs), rich in palmitic acid (P) at the sn-2 position of triacylglycerol (TAG), were prepared from lard via Novozym435(®)- and Lipozyme RM-IM(®)-mediated two-step reactions. First, 2-palmitoyl monoacylglycerol (2-P-MAG, 90% purity) was prepared via Novozym435(®)mediated ethanolysis of lard. Then, 2-P-MAG, oleic acid (O), linoleic acid (L), and lard were dissolved in hexane and subjected to a Lipozyme RM-IM(®)-mediated reaction for HMFS preparation. The effect of the amount of 2-P-MAG and fatty acids (O and L) in HMFS preparation were investigated. Under the optimum reaction conditions: 7 mmol of lard, 3.0 mmol of 2-P-MAG, 5.2 mmol of O, 3.5 mmol of L, 10 mL of hexane, 10 wt% of Lipozyme RM-IMR(®) (against the total weight of substrates), 550 rpm, 37°C and 6 h, a HMFS with total fatty acid composition and P content at the sn-2 position of TAG similar to that of human milk fat was prepared. In the same way, a HMFS having polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (PUFA-HMFS) was prepared. The HMFS and PUFA-HMFS prepared in this study, as well as fats extracted from commercially available powdered milk for infants (FPM) were evaluated for their oxidation stability by an auto-oxidation test. The test showed HMFS and PUFA-HMFS to possess greater oxidation stability than that the FPMs. These results indicated that the HMFS and PUFA-HMFS prepared in this study have value as potential ingredients for powdered milk.
authors.affiliation: Faculty of Science and Technology, Seikei University.
authors.forename: Kousuke
authors.initials: K
authors.lastname: Kotani
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Yamamoto
authors.forename: Setsuko
authors.initials: S
authors.lastname: Hara
mesh_terms: D004041:Dietary Fats; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid; D004800:Enzymes, Immobilized; D019358:Fat Substitutes / Q000138:chemical synthesis* / Q000737:chemistry*; D005656:Fungal Proteins; D005989:Glycerides / Q000138:chemical synthesis; D006586:Hexanes; D007225:Infant Food; D019787:Linoleic Acid / Q000737:chemistry; D008049:Lipase / Q000737:chemistry; D008895:Milk, Human; D019301:Oleic Acid / Q000737:chemistry; D010084:Oxidation-Reduction; D013696:Temperature; D013997:Time Factors
chemical_list: D004041:Dietary Fats; D004800:Enzymes, Immobilized; D019358:Fat Substitutes; D005656:Fungal Proteins; D005989:Glycerides; D006586:Hexanes; C114956:2-palmitoylglycerol; D004281:Docosahexaenoic Acids; D019301:Oleic Acid; D019787:Linoleic Acid; D015118:Eicosapentaenoic Acid; C093666:Lipozyme; C093667:Novozyme 435; D008049:Lipase; C029310:lard