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Enzymatic Production of Trans ‐Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid
Author(s) -
Adhikari P.,
Shin J.A.,
Lee J.H.,
Hu J.N.,
Hwang K.T.,
Lee K.T.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01052.x
Subject(s) - interesterified fat , rice bran oil , chemistry , food science , soybean oil , stearic acid , conjugated linoleic acid , fatty acid , linoleic acid , lipase , organic chemistry , bran , enzyme , raw material
Rice bran oil (RBO) was fractionated into 2 phases, solid (S‐RBO) and liquid (L‐RBO), using acetone at –18 °C and the weight yield of each S‐RBO and L‐RBO was 45.5% and 54.5%, respectively. Then, trans ‐free hard fat was synthesized from trans ‐free substrate of S‐RBO and fully hydrogenated soybean oil (FHSBO) at different molar ratios (S‐RBO : FHSBO; 1 : 1, 1 : 1.5, 1 : 2, and 1 : 3) with Lipozyme TL IM lipase (10% of total substrate). Conjugated linoleic acid (CLA, 20% of total substrate) was used as functional fatty acids for the production of trans‐ free hard fat. After fatty acid analysis, CLA (12.2% to 14.2%) was found on the triacylglycerol (TAG) backbone of the interesterified products along with stearic (37.6% to 49%), palmitic (15% to 17.9%), and oleic acids (13.3% to 19.2%). The interesterified product contained higher level of saturated fatty acid (62.6% to 70.1%) at sn ‐2 position. Total tocopherols (α‐, γ‐, and δ‐; 1.4 to 2.6 mg/100 g) and phytosterols (campesterol, stigmasterol, and β‐sitosterol; 220.5 to 362.7 mg/100 g) were found in the interesterified products. From DSC results, solid fat contents of the interesterified products (S‐RBO : FHSBO 1 : 1, 1 : 1.5, 1 : 2, and 1 : 3) at 25 °C were 23.1%, 27%, 30.1%, and 44.9%. The interesterified products consisted mostly of β′ form crystal with a small portion of β form. The interesterified product (S‐RBO : FHSBO 1 : 1.5) was softer than the physical blend but slightly harder than commercial shortenings as measured by texture analyzer. Thus, trans‐ free hard fat stock, which may have a potential functionality could be produced with various physical properties.