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Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization
Author(s) -
Balcão Victor M.,
Kemppinen Asmo,
Malcata F. Xavier,
Kalo Paavo J.
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0182-9
Subject(s) - butterfat , interesterified fat , chemistry , lauric acid , myristic acid , lipase , hydrolysis , palmitic acid , fatty acid , organic chemistry , chromatography , saturated fatty acid , milk fat , enzyme , linseed oil
Butterfat was chemically modified via combined hydrolysis and interesterification, catalyzed by a commercial lipase immobilized onto a bundle of hydrophobic hollow fibers. The main goal of this research effort was to engineer butterfat with improved nutritional properties by taking advantage of the sn ‐1,3 specificity and fatty acid specificity of a lipase in hydrolysis and ester interchange reactions, and concomitantly decrease its level of long‐chain saturated fatty acid residues ( viz. , lauric, myristic, and palmitic acids) and change its melting properties. All reactions were carried out at 40°C in a solvent‐free system under controlled water activity, and their extent was monitored via chromatographic assays for free fatty acids, esterified fatty acid moieties, and triacylglycerols; the thermal behavior of the modified butterfat was also assessed via calorimetry. Lipase‐modified butterfat possesses a wider melting temperature range than regular butterfat. The total saturated triacylglycerols decreased by 2.2%, whereas triacylglycerols with 28–46 acyl carbons (which contained two or three lauric, myristic, or palmitic acid moieties) decreased by 13%. The total monoene triacylglycerols increased by 5.4%, whereas polyene triacylglycerols decreased by 2.9%. The triacylglycerols of interesterified butterfat had ca. 10.9% less lauric, 10.7% less myristic, and 13.6% less palmitic acid residues than those of the original butterfat.