Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development and Physical Properties of Low-Trans Spread Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Synthesis

카놀라유와 대두극도경화유로부터 효소적으로 합성된 저트랜스 스프레드 고체지의 특성

  • Kim, Young-Joo (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lyu, Hyun-Kyeong (Dept. of Food Science and Technology, Chungnam National University) ;
  • Shin, Jung-Ah (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • Received : 2010.05.14
  • Accepted : 2010.08.18
  • Published : 2010.09.30
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Abstract

Low-trans spread fat (LTSF) was produced by lipase-catalyzed synthesis of canola (CO) and fully hydrogenated soybean oil (FHSBO) at 65:35 (w/w). Blend of CO and FHSBO with 65:35 ratio was interesterified using Lipozyme TLIM (immobilized Thermomyces lanuginosus, 20% of total substrate) in a 1 L-batch type reactor at $70^{\circ}C$ with 500 rpm for 24 hr. Then, physicochemical melting properties of LTSF were compared with commercial spread fat. At $20^{\circ}C$, solid fat contents (SFC) of commercial spread fat as a control and LTSF were similar, showing 19.1 and 18.1%, respectively. Major compositional fatty acids of LTSF were C18:0, C18:1 and C18:2 (29.2, 41.8 and 13.3 wt%, respectively). Trans fatty acid content of the LTSF (0.2 wt%) was lower than that of commercial spread fat (5.5 wt%). In the RP-HPLC analysis from LTSF, major triacylglycerol (TAG) molecules were SOL (stearoyl-oleoyl-linoleyl), SOO, POS/PSP, and SOS. Also, polymorphic form and x-ray diffraction of LTSF showed coexistence of $\beta$' and $\beta$ form crystals.

카놀라유와 대두극도경화유를 기질로 이용하여 저트랜스 스프레드 제조 시에 사용할 수 있는 LTSF을 효소적 interesterification 반응을 이용하여 합성하였고, 제조된 LTSF의 온도별 SFC 함량, 반응 후 TAG 조성의 변화 및 결정형을 살펴보았다. DSC를 이용한 SFC 분석결과, LTSF와 시중에서 유통되는 스프레드로부터 획득한 고체지간에 약 $20{\sim}35^{\circ}C$의 범위에서 유사한 고체지 함량을 보임에 따라 합성된 LTSF는 적합한 물성을 가지는 스프레드 제조 시에 사용할 수 있을 것으로 사료된다. LTSF의 지방산 조성은 C18:0 (29.2 wt%), C18:1(41.8 wt%), C18:2(13.3 wt%)가 전체 지방산 조성의 80% 이상 구성되어 있으며, 총 트랜스 지방산(${\Sigma}TFA$)의 함량은 시중 유통 스프레드 고체지보다 훨씬 적은 0.2 wt%로 미량 검출되었다. Sn-2 position에 분포된 지방산 조성은 C18:0(31.5 wt%), C18:1(41.4 wt%), C18:2(12.1 wt%)로 구성되었고, sn-1,3 position에 위치한 지방산 조성도 C18:0(28.1 wt%), C18:1(42.1 wt%), C18:2(13.9 wt%)로 구성되었다. Reversed-phase HPLC 분석결과, 카놀라유는 LOO와 OOO로 구성되어 있었으며, 대두극도경화유는 PSS와 SSS의 주된 TAG 조성을 나타내었다. 두 기질을 사용하여 대량 합성된 LTSF의 반응 전후 TAG 조성을 비교해 보면, LOO와 OOO, SSS는 반응 후 그 수치가 줄어든 반면, SOL과 SOO는 각각 2.3에서 19.4 area%로, 0.5에서 26.4 area%로 증가하였으며, 새로운 TAG로서 POS/PSP와 SOS가 각각 12.6 area%와 16.5 area% 정도 생성되었다. LTSF의 결정형태를 알아보기 위하여 polarized light microscopy와 x-ray diffraction 분석을 수행한 결과, 결정크기는 작고 조밀하여 부드러운 조직감을 나타낼 것으로 생각되며 일반적으로 마가린이 $\beta$'형일 때 바람직하다고 보고 된 바와 같이, 합성한 LTSF은 $\beta$형도 공존하지만 $\beta$'형이 우세하게 나타내어 스프레드의 물성에 적합할 것으로 사료된다.

Keywords

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