Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production
Abstract Structured lipids containing conjugated linoleic acid as a functional ingredient were blended with palm stearin in the ratios of 30 : 70, 40 : 60, 50 : 50, 60 : 40 and 70 : 30 (wt/wt). The blends were subjected to enzymatic interesterification by Candida antarctica lipase. After interesteri...
Published in: | European Journal of Lipid Science and Technology |
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crwiley:10.1002/ejlt.200800134 2024-06-09T07:39:34+00:00 Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production Goli, Sayed Amir Hossein Sahri, Miskandar Mat Kadivar, Mahdi 2008 http://dx.doi.org/10.1002/ejlt.200800134 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.200800134 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800134 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor European Journal of Lipid Science and Technology volume 110, issue 12, page 1102-1108 ISSN 1438-7697 1438-9312 journal-article 2008 crwiley https://doi.org/10.1002/ejlt.200800134 2024-05-16T14:28:31Z Abstract Structured lipids containing conjugated linoleic acid as a functional ingredient were blended with palm stearin in the ratios of 30 : 70, 40 : 60, 50 : 50, 60 : 40 and 70 : 30 (wt/wt). The blends were subjected to enzymatic interesterification by Candida antarctica lipase. After interesterification of the blends, changes in the physical properties of the products, including lower melting points and solid fat contents along with different melting behaviors, were evidenced. Analysis of triacylglycerols (TAG) of the interesterified blends showed a decrease in the concentration of high‐melting TAG. X‐ray diffraction analysis revealed, that all the reacted blends were predominantly in the β' crystal form. The mixture could be used for the formulation of margarines or other, similar products. Article in Journal/Newspaper Antarc* Antarctica Wiley Online Library European Journal of Lipid Science and Technology 110 12 1102 1108 |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract Structured lipids containing conjugated linoleic acid as a functional ingredient were blended with palm stearin in the ratios of 30 : 70, 40 : 60, 50 : 50, 60 : 40 and 70 : 30 (wt/wt). The blends were subjected to enzymatic interesterification by Candida antarctica lipase. After interesterification of the blends, changes in the physical properties of the products, including lower melting points and solid fat contents along with different melting behaviors, were evidenced. Analysis of triacylglycerols (TAG) of the interesterified blends showed a decrease in the concentration of high‐melting TAG. X‐ray diffraction analysis revealed, that all the reacted blends were predominantly in the β' crystal form. The mixture could be used for the formulation of margarines or other, similar products. |
format |
Article in Journal/Newspaper |
author |
Goli, Sayed Amir Hossein Sahri, Miskandar Mat Kadivar, Mahdi |
spellingShingle |
Goli, Sayed Amir Hossein Sahri, Miskandar Mat Kadivar, Mahdi Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production |
author_facet |
Goli, Sayed Amir Hossein Sahri, Miskandar Mat Kadivar, Mahdi |
author_sort |
Goli, Sayed Amir Hossein |
title |
Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production |
title_short |
Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production |
title_full |
Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production |
title_fullStr |
Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production |
title_full_unstemmed |
Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production |
title_sort |
enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production |
publisher |
Wiley |
publishDate |
2008 |
url |
http://dx.doi.org/10.1002/ejlt.200800134 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.200800134 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800134 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
European Journal of Lipid Science and Technology volume 110, issue 12, page 1102-1108 ISSN 1438-7697 1438-9312 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/ejlt.200800134 |
container_title |
European Journal of Lipid Science and Technology |
container_volume |
110 |
container_issue |
12 |
container_start_page |
1102 |
op_container_end_page |
1108 |
_version_ |
1801380407812292608 |