Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats
Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition. Here, this approach was extended to a variety oils of...
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ftpubmed:oai:pubmedcentral.nih.gov:8026901 2023-05-15T14:01:54+02:00 Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats Nicholson, Reed A. Marangoni, Alejandro G. 2021-03-24 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026901/ http://www.ncbi.nlm.nih.gov/pubmed/33855303 https://doi.org/10.1016/j.crfs.2021.03.005 en eng Elsevier http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026901/ http://www.ncbi.nlm.nih.gov/pubmed/33855303 http://dx.doi.org/10.1016/j.crfs.2021.03.005 © 2021 The Author(s) http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). CC-BY-NC-ND Curr Res Food Sci Articles from the special issue: Edible Soft Matter edited by Ashok R.Patel Text 2021 ftpubmed https://doi.org/10.1016/j.crfs.2021.03.005 2021-04-18T00:29:36Z Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition. Here, this approach was extended to a variety oils of differing fatty acid compositions. Reactions were performed at 65 °C for 48 h at a triacylglycerol:glycerol molar ratio of 1:1, using the non-regiospecific Candida antarctica lipase B. In all oil systems, a 20 °C increase in crystallization onset temperature was observed following glycerolysis. Solid fat content increases resulting from glycerolysis were greatest for oils containing >10% saturated fat along with a high oleic acid content. The solid fat content of tigernut oil at 5 °C increased from 8% to 34% following glycerolysis. Tigernut glycerolysis product was used to make margarine with plasticity similar to commercial margarine and butter. This research demonstrates that glycerolysis is a general strategy to convert liquid oils into structural fats used in food applications, and thus replace palm oil and hydrogenated fats. Text Antarc* Antarctica PubMed Central (PMC) Current Research in Food Science 4 163 174 |
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PubMed Central (PMC) |
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English |
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Articles from the special issue: Edible Soft Matter edited by Ashok R.Patel |
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Articles from the special issue: Edible Soft Matter edited by Ashok R.Patel Nicholson, Reed A. Marangoni, Alejandro G. Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats |
topic_facet |
Articles from the special issue: Edible Soft Matter edited by Ashok R.Patel |
description |
Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition. Here, this approach was extended to a variety oils of differing fatty acid compositions. Reactions were performed at 65 °C for 48 h at a triacylglycerol:glycerol molar ratio of 1:1, using the non-regiospecific Candida antarctica lipase B. In all oil systems, a 20 °C increase in crystallization onset temperature was observed following glycerolysis. Solid fat content increases resulting from glycerolysis were greatest for oils containing >10% saturated fat along with a high oleic acid content. The solid fat content of tigernut oil at 5 °C increased from 8% to 34% following glycerolysis. Tigernut glycerolysis product was used to make margarine with plasticity similar to commercial margarine and butter. This research demonstrates that glycerolysis is a general strategy to convert liquid oils into structural fats used in food applications, and thus replace palm oil and hydrogenated fats. |
format |
Text |
author |
Nicholson, Reed A. Marangoni, Alejandro G. |
author_facet |
Nicholson, Reed A. Marangoni, Alejandro G. |
author_sort |
Nicholson, Reed A. |
title |
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats |
title_short |
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats |
title_full |
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats |
title_fullStr |
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats |
title_full_unstemmed |
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats |
title_sort |
lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats |
publisher |
Elsevier |
publishDate |
2021 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026901/ http://www.ncbi.nlm.nih.gov/pubmed/33855303 https://doi.org/10.1016/j.crfs.2021.03.005 |
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Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Curr Res Food Sci |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026901/ http://www.ncbi.nlm.nih.gov/pubmed/33855303 http://dx.doi.org/10.1016/j.crfs.2021.03.005 |
op_rights |
© 2021 The Author(s) http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
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CC-BY-NC-ND |
op_doi |
https://doi.org/10.1016/j.crfs.2021.03.005 |
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Current Research in Food Science |
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4 |
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163 |
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174 |
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