Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Development and Characterization of Trans Free Margarine Stock from Lipase-Catalyzed Interesterification of Avocado and Palm Oils

팜유와 아보카도유로부터 효소적 interesterification을 통한 trans free margarine stock 제조 및 이화학적 특성 연구

  • Lee, Yun-Jeung (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2009.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Trans free margarine stock (TFMS) was produced by lipase-catalyzed synthesis of fully hydrogenated soybean oil (FHSBO), avocado oil (AO) and palm oil (PO). A blend of FHSBO, AO, and PO with a 1:5:4 (30:150:120 g, respectively) ratio was interesterified with lipozyme RM IM(from Rhizomucor miehei) in a 1 L-batch type reactor at 65 for 12 hr, and the physicochemical and melting properties of TFMS were compared with commercial margarine. The solid fat content (%) of the TFMS was analyzed at 25, 30, and $35^{\circ}C$, respectively, while its melting point was $37.8^{\circ}C$. The trans fatty acid content of the TFMS was below 0.1%. It also had acid, saponification, and iodine values of 0.4, 173.9, and 58.6, respectively. In HPLC chromatograms of the TFMS, newly synthesized peaks of triacylglycerol molecules were observed by using reverse-phase HPLC with evaporative light-scattering detection. Normal-phase HPLC with UV detection was used to quantify tocopherols in the TFMS, indicating that its ${\alpha}-$, ${\gamma}-$ and ${\delta}$-tocopherol contents were 5.7, 2.1, and 1.7 mg/100 g, respectively.

팜유와 아보카도유를 이용하여 효소적 방법을 통해 trans free margarine stock(TFMS)을 제조하였다. 회분식 반응기(stirred batch type reactor)를 통한 본 반응은 sn-1,3 위치 특이성을 가진 lipozyme RM IM(from Rhizomucor miehei)을 사용하였다. 반응기질 대두극도경화유와 아보카도유 및 팜유는 30:150:120(g)의 비율로 230 rpm, $65^{\circ}C$에서 합성하였으며 이를 통해 이화학적 특성을 분석하였다. 재구성 지질의 DSC 분석 결과 TFMS의 solid fat content(SFC)는 $5^{\circ}C$에서 58.6%, $35^{\circ}C$에서의 약 8.5%로 확인 되었으며 7.3, 23.6, $35.3^{\circ}C$의 DSC 상의 melting point 특성을 나타내었다. TFMS는 C16:0(약 29%)과 C18:1(약 45%)이 주요 지방산으로 확인되었고 ${\Sigma}SFA$는 40.7%이었으며 trans 지방산은 검출되지 않았다. Sn-2 위치에는 주요적으로 C16:0(21.6%)과 C18:1(50.2%)의 지방산 조성이 확인되었다. RP-HPLC를 통해 TFMS를 이루고 있는 TAG의 PN을 확인 하였다. 주요적으로 PN=48이 대부분을 차지하였고 PN=46, PN=50으로 분리되었으며 TFMS의 반응 전과 비교 시 차별적인 TAG peak를 확인할 수 있었다. 한편, ${\alpha}-$, ${\gamma}-$ 및 ${\delta}$-tocopherol이 각각 5.7, 2.1, 1.7 mg/100 g을 나타냈으며 산가, 요오드가, 비누화가를 통해 TFMS의 이화학적 특성을 확인 할 수 있었다. TFMS를 통해 마가린 제조 시 물성 변화를 고려하여 마가린의 적합한 물성을 지닐 수 있을 것이라 사료된다.

Keywords

References

  1. Tekin A, Cizmeci M, Karabacak H, Kayahan M. Trans FA and solid fat contents of margarines marketed in Turkey. J. Am. Oil Chem. Soc. 79: 443-445 (2002) https://doi.org/10.1007/s11746-002-0503-9
  2. Katan MB. Health effects of trans fatty acids. Eur. J. Clin. Invest. 28: 257-258 (1998) https://doi.org/10.1046/j.1365-2362.1998.00287.x
  3. Clalson SE, Clandinin MT, Cook HW, Emken EA, Filer Jr LJ. Trans fatty acids: Infant and fetal development. Am. J. Clin. Nutr. 66: 717S-736S (1997)
  4. Lee KT, Foglia TA, Lee JH. Low-calorie fat substitutes: synthesis and analysis. Vol. 16, pp. 1-19. In: Handbook of Industrial Biocatalysis. Ching TH (ed). CRC Press Inc., Boca Raton, FL, USA (2005)
  5. Lee KT, Akoh CC. Structured lipids: Synthesis and applications. Food Rev. Int. 14: 17-34 (1998) https://doi.org/10.1080/87559129809541148
  6. Farmani J, Hamedi M, Safari M, Madadlou A. Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils. Food Chem. 102: 827-833 (2007) https://doi.org/10.1016/j.foodchem.2006.06.015
  7. Karabulut I, Turan S, Ergin G. Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. Eur. Food Res. Tech. 218: 224–229 (2004) https://doi.org/10.1007/s00217-003-0847-4
  8. Zhang H, Pedersen LS, Kristensen D, Adler-Nissen J, Holm HC. Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends. J. Am. Oil Chem. Soc. 81: 653-658 (2004) https://doi.org/10.1007/s11746-004-957-9
  9. Muller H, Jordal O, Kierulf P, Kirkhus B, Pedersen JI. Replacement of partially hydrogenated soybean oil by palm oil in margarine without unfavorable effects on serum lipoproteins. Lipids 33: 879-887 (1998) https://doi.org/10.1007/s11745-998-0284-9
  10. Shin HS, Chung KH, Chun JH. Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil. Korean J. Food Sci. Technol. 23: 360-365 (1991)
  11. D'Souza V, deMan JM, deMan L. Chemical and physical properties of the solid fats in commercial soft margarines. J. Am. Oil Chem. Soc. 69: 1198-1205 (1992) https://doi.org/10.1007/BF02637680
  12. Posada LR, Shi J, Kakuda Y, Xue SJ. Extraction of tocotrienols from palm fatty acid distillates using molecular distillation. Sep. Purif. Technol. 57: 218-227 (2007)
  13. Alvizouri-Munoz M, Carranza-Madrigal J, Herrera-Abarca JE, Chavez-Carbajal F, Amezcua-Gastelum JL. Effects of avocado as a source of monounsaturated fatty acids on plasma lipid levels. Arch. Med. Res. 23: 163-167 (1992)
  14. Bergh B. Nutritious value of avocado. Calif. Avocado Soc. 76: 123-135 (1992)
  15. Swisher HE. Features: Avocado oil. J. Am. Oil Chem. Soc. 65: 1704-1706 (1988) https://doi.org/10.1007/BF02542367
  16. Salazar MJ, Hafidi ME, Pastelin G, Ramírez-Ortega MC, Sanchez-Mendoza MA. Effect of an avocado oil-rich diet over an angiotensin II-induced blood pressure response. J. Ethnopharmacol. 98: 335-338 (2005) https://doi.org/10.1016/j.jep.2005.01.044
  17. Shin JA, Lee KT. Production of structured lipid containing capric and conjugated linoleic acids and studies of physicochemical characteristics. Korea J. Food Sci. Technol. 36: 537-541 (2004)
  18. AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Cd 3a-63, Cd 1-25, Cd 3-25. American Oil Chemists' Society, Champaign, IL, USA (1990)
  19. AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Cc1-25. American Oil Chemists' Society, Champaign, IL, USA (1990)
  20. Xu X, Fomuso LB, Akoh CC. Synthesis of structured triacylglycerols by lipase-catalyzed acidolysis in a packed bed bioreactor. J. Agr. Food Chem. 48: 3-10 (2000) https://doi.org/10.1021/jf990836p
  21. Petrauskaite V, De Greyt W, Kellens M, Huyghebaert A. Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. J. Am. Oil Chem. Soc. 75: 489-493 (1998) https://doi.org/10.1007/s11746-998-0252-z
  22. Lee JH, Akoh CC, Lee KT. Physical properties of trans-free bakery shortening produced by lipase-catalyzed interesterification. J. Am. Oil Chem. Soc. 85: 1-11 (2008) https://doi.org/10.1007/s11746-007-1155-0