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Lipase‐catalysed acidolysis of mango kernel fat with capric acid to obtain medium‐ and long‐chain triacylglycerols
Author(s) -
Sneha Ramesh,
Jeyarani Thangaraj
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13734
Subject(s) - capric acid , chemistry , interesterified fat , lipase , chromatography , fatty acid , stearic acid , crystallization , organic chemistry , food science , lauric acid , enzyme
Summary Mango kernel fat ( MKF ) was blended with capric acid (1:5 mole ratio) and subjected to acidolysis using 1,3 specific lipase Lipozyme IM (Mucor miehei ) for different time intervals (30 min to 24 h). The capric acid content increased gradually up to 43.5 mol% with corresponding decrease in stearic acid content (45.7–17.4 mol%). DSC crystallisation thermograms showed a new exothermic peak at lower temperature, and HPLC profile showed new peaks both indicating the formation of new lower melting triglycerides. A decrease in higher melting triglycerides and gradual increase in new triglycerides was observed. Two prominent newly formed triglycerides were characterised by ESI / MS studies and identified as 2‐oleo‐dicaprin (10, 18′, 10) and stearo‐oleo‐caprin (18, 18′, 10). Solid fat content decreased at all temperatures and samples interesterified for 5 h remained liquid at ambient conditions. The modified MKF can increase the food application from MKF in addition to contributing to health benefits of medium‐ and long‐chain triglycerides.