Modification of Fats by Lipase Interesterification I: Changes in Glyceride Structure

• Published in: Lipid / Fett
• Main Authors: Mohamed, H. M. A., Bloomer, S., Hammadi, K.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1993
• Subjects: antartic*
• Online Access: http://dx.doi.org/10.1002/lipi.19930951105; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Flipi.19930951105; https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19930951105

Abstract Blends of refined cottonseed oil and fully hydrogenated soybean oil were subjected to interesterification reactions catalyzed by Rhizomucor miehei and Candida antartica lipases in a solvent free system. The interesterification decreased the levels of triunsaturated and trisaturated triglycerides and increased the amounts of mono‐ and disaturated triglycerides in the blends. The triglyceride products obtained by the two enzyme preparations were similar in composition but differed in the proportions: levels of high melting glycerides were higher in the products obtained with C. antartica lipase. The amounts of hydrolysis products formed depended on both the choice of enzyme and the substrate composition. The content of 1,3‐diglycerides formed exceeded that of 1,2‐diglycerides and low levels of monoglycerides were formed during the reactions.