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Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis

Author:
Mounika, Chandhapuram, Yella Reddy, Sunki
Source:
journal of the American Oil Chemists' Society 2012 v.89 no.9 pp. 1691-1697
ISSN:
0003-021X
Subject:
acidolysis, decanoic acid, hexanoic acid, linoleic acid, melting, molecular weight, salads, shortenings, stearin, structured lipids, temperature, triacylglycerol lipase, triacylglycerols
Abstract:
Structured lipids containing behenic and medium chain (MC) fatty acids were prepared from palm stearin using 1,3-specific lipase-catalyzed acidolysis. Incorporation of MC and behenic acids was affected by proportion of substrate, type of fatty acids, reaction time, addition of water and quantity of lipase. It was found that incorporation of caproic acid was less compared to other longer chain fatty acids. Caprylic, capric and behenic acids shared similar incorporation (up to 32 %), which increased with the amount of fatty acids added and the time of reaction. The incorporation of these acids increased with addition of 1 % moisture and the increasing amount of enzyme from 5 to 10 % at the beginning of the reaction. Incorporating behenic and MC fatty acids, reduced palmitic and oleic acids considerably from palm stearin, the extent being the same as those incorporated. However, the reduction of linoleic acid was marginal. The solid fats content of the modified palm stearin containing MC and behenic acids were reduced at all temperatures due to a reduction in higher molecular weight triglycerides and an increasing proportion of lower chain triglycerides. The modified products of palm stearin with added capric and behenic acids were similar to commercial bakery shortenings and those with added capric acid were like salad or cooking oils or butter in melting characteristics.
Agid:
445928