Enzymatic synthesis of structured lipids with behenic acid at the sn-1, 3 positions of triacylglycerols

• Published in: Food science and biotechnology Vol. 27; no. 2; pp. 353 - 366
• Main Authors: Kok, Wai-Ming, Chuah, Cheng-Hock, Cheng, Sit-Foon
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.04.2018; Springer Nature B.V; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Enzymatic synthesis; Fatty acids; Flavor; Food Science; Lipids; Nutrition; Olein; Sunflower oil; Triglycerides; 식품과학; Behenic acid; Structured lipids; Enzymatic interesterification reaction; 1, 3 positions; Lipozyme RM IM; sn-1, 3 positions
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0271-3

A long chain saturated fatty acid (SFA), behenic acid, is incorporated into the sn -1, 3 positions of triacylglycerols in palm olein (POo) and high-oleic sunflower oil (HOS) by solvent-free interesterification catalyzed by Lipozyme RM IM. The enzymatic interesterified HOS (EIE-HOS) yielded 76.5% of BOO and BOB as compared to 45.6% in POo (EIE-POo). The sn -2 position of EIE-HOS displayed 5.3 mol% of SFA which is significantly lower compared to 13.5 mol% in EIE-POo ( P  < 0.001). The sn -1, 3 positions of EIE-POo exhibited greater amount of behenic acid (82.0 mol%) in relation to EIE-HOS (64.0 mol%) ( P  < 0.001). Due to the greater variety of constitutive triacylglycerol, EIE-POo showed greater differences between onset (To) and offset temperature (Tf) in the melting endotherms (76.99 °C) as compared to EIE-HOS (68.65 °C), and may offer more intensive cooling sensation and flavor release.