Lipase-catalyzed Production of Solid Fat Containing Conjugated Linoleic Acid in Binary Models

  • Zhu, Xue-Mei (Department of Food Science and Technology, Chungnam National University) ;
  • Alim, Abdul (Department of Food Science and Technology, Chungnam National University) ;
  • Hu, Jiang-Ning (Department of Food Science and Technology, Chungnam National University) ;
  • Adhikari, Prakash (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Jeung-Hee (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

Abstract

Solid fats were esterified with solid phase of rice bran oil (S-RBO), palm stearin (PS), and conjugated linoleic acid (CLA) at 2 substrate mole ratios (S-RBO:PS:CLA of 1:1:2 and 1:3:4). The major fatty acids were palmitic, oleic, and CLA in 36 hr products. The solid fat content (SFC) of the 1:1:2 product was 12.8% while the SFC of 1:3:4 product was 45.1% at $20^{\circ}C$. The SFCs after $20^{\circ}C$ reduced when the reaction time increased from 1 to 36 hr, suggesting that the change of triacylglycerol species was augmented by extending reaction time.

References

  1. Lee KN, Kritchevsky D, Pariza MW. Conjugated linoleic acid and atherosclerosis in rabits. Atherosclerosis 108: 19-25 (1994) https://doi.org/10.1016/0021-9150(94)90034-5
  2. Chin SF, Storkson JM, Albright KJ, Cook ME, Pariza MW. Conjugated linoleic acid is a growth factor for rats as shown by enhanced weight gain and improved feed efficiency. J. Nutr. 124: 2344-2349 (1994) https://doi.org/10.1093/jn/124.12.2344
  3. O'Shea M, Bassaganya-Riera J, Mohede IC. Immunomodulatory properties of conjugated linoleic acid. Am. J. Clin. Nutr. 79: 1199S-1206S (2004) https://doi.org/10.1093/ajcn/79.6.1199S
  4. Park E, Kim JM, Kim KT, Paik HD. Conjugated linoleic acid (CLA) supplementation for 8 weeks reduces body weight in healthy overweight/obese Korean subjects. Food Sci. Biotechnol. 17: 1261-1264 (2008)
  5. Lee KT, Akon CC, Flatt WP, Lee JH. Nutritional effects of enzymatically modified soybean oil with caprylic acid versus physical mixture analogue in obese zucker. J. Agr. Food Chem. 48: 5696-5701 (2000) https://doi.org/10.1021/jf000072+
  6. Posorske LH, LeFebvre GK, Miller CA, Hansen TT, Glenvig BL. Process considerations of continuous fat modification with an immobilized lipase. J. Am. Oil Chem. Soc. 65: 922-926 (1988) https://doi.org/10.1007/BF02544511
  7. Lee KT, Akoh CC. Solvent-free enzymatic synthesis of structured lipids from peanut oil and caprylic acid in a stirred tank batch reactor. J. Am. Oil Chem. Soc. 76: 1533-1537 (1998) https://doi.org/10.1007/s11746-998-0090-z
  8. Xu X. Engineering of enzymatic reactions and reactors for lipid modification and synthesis. Eur. J. Lipid Sci. Tech. 105: 289-304 (2003) https://doi.org/10.1002/ejlt.200390059
  9. Lee JH, Akoh CC, Himmelsbach DS, Lee KT. Preparation of interesterified plastic fats from fats and oils free of trans fatty acid. J. Agr. Food Chem. 56: 4039-4046 (2008) https://doi.org/10.1021/jf072936y
  10. Mayamol PN, Samuel T, Balachandran C, Sundaresan A, Arumughan C. Zero-trans shortening using palm stearin and rice bran oil. J. Am. Oil Chem. Soc. 81: 407-413 (2004) https://doi.org/10.1007/s11746-004-0914-7
  11. Petrauskaite V, Greyt WD, Kellens M, Huyghebaert A. Physical 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
  12. Sato T. Application of principal-component analysis on nearinfrared spectroscopic data of vegetable oils for their classification. J. Am. Oil Chem. Soc. 71: 293-298 (1994) https://doi.org/10.1007/BF02638055
  13. Stoggl W, Huck C, Wongyai S, Scherz H, Bonn G. Simultaneous determination of carotenoids, tocopherols, and gamma-oryzanol in crude rice bran oil by liquid chromatography coupled to diode array and mass spectrometric detection employing silica C30 stationary phases. J. Sep. Sci. 28: 1712-1718 (2005) https://doi.org/10.1002/jssc.200500176
  14. Zigoneanu IG, Williams L, Xu Z, Sabliov CM. Determination of antioxidant components in rice bran oil extracted by microwaveassisted method. Bioresource Technol. 99: 4910-4918 (2008) https://doi.org/10.1016/j.biortech.2007.09.067
  15. Nam YJ, Nam SH, Kang MY. Cholesterol-lowering efficacy of unrefined bran oil from the pigmented black rice (Oryza sativa L cv. Suwon 415) in hypercholesterolemic rats. Food Sci. Biotechnol. 17: 457-463 (2008)
  16. Yu F, Kim SH, Kim NS, Lee JH, Bae DH, Lee KT. Composition of solvent-fractionated rice bran oil. J. Food Lipids 13: 286-297 (2006) https://doi.org/10.1111/j.1745-4522.2006.00052.x
  17. Alim MA, Lee JH, Shin JA, Lee YJ, Choi MS, Akoh CC, Lee KT. Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology. Food Chem. 106: 712-719 (2008) https://doi.org/10.1016/j.foodchem.2007.06.035
  18. Alim MA, Lee JH, Akoh CC, Choi MS, Jeon MS, Shin JA, Lee KT. Enzymatic transesterification of fractionated rice bran oil with conjugated linoleic acid: Optimization by response surface methodology. LWT−Food Sci. Technol. 41: 764-770 (2008) https://doi.org/10.1016/j.lwt.2007.06.003
  19. AOCS. Official Methods and Recommended Practices of the AOCS. Method Cc 1-25. 4th ed. The American Oil Chemist's Society Press, Champaign, IL, USA (1990)
  20. Lee KT, Foglia TA. Fractionation of menhaden oil and partially hydrogenated menhaden oil: Characterization of triacylglycerol fractions. J. Am. Oil Chem. Soc. 78: 297-304 (2001) https://doi.org/10.1007/s11746-001-0260-9
  21. Lopez C, Briard-Bion V, Camier B, Gassi JY. Milk fat thermal properties and solid fat content in emmental cheese: A differential scanning calorimetry study. J. Dairy Sci. 89: 2894-2910 (2006) https://doi.org/10.3168/jds.S0022-0302(06)72562-0
  22. Laia OM, Ghazalia HM, Cho F, Chong CL. Physical and textural properties of an experimental table margarine prepared from lipasecatalyzed transesterified palm stearin: Palm kernel olein mixture during storage. Food Chem. 71: 173-179 (2000) https://doi.org/10.1016/S0308-8146(00)00084-4