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. 2017 Apr;54(5):1146-1157.
doi: 10.1007/s13197-017-2540-9. Epub 2017 Mar 1.

Synthesis of structured lipids containing behenic acid from fully hydrogenated Crambe abyssinica oil by enzymatic interesterification

Marilene D M Morselli Ribeiro  1 , Chiu Chih Ming  1 , Thiago I B Lopes  2 , Renato Grimaldi  1 , Anita J Marsaioli  2 , Lireny A G Gonçalves  1
Affiliations

Synthesis of structured lipids containing behenic acid from fully hydrogenated Crambe abyssinica oil by enzymatic interesterification

Marilene D M Morselli Ribeiro et al. J Food Sci Technol. 2017 Apr.

Abstract

Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (EI) and chemical interesterification (CI) of high oleic sunflower oil and fully hydrogenated Crambe abyssinica oil in proportions of 60:40, 50:50, 40:60 and 30:70 (w/w), respectively. The immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) was used for 3 h at 70 °C at a dosage of 7% (w/w) free of organic solvents. The original blend (BE) and the reaction products were evaluated for their fatty acid (FA) and triacylglycerols (TAG) compositions, solid fat contents, thermal analysis, regiospecific distribution of the FA, microstructure and polymorphism. The tendency was towards a reduction in the C52, C54, C60, C62 and C64 TAG contents and an increase in the C56, C58 e C66 TAG contents, therefore the solid fat content was reduced. There was lower acyl migration at the sn-2 position of the TAGs in EI as compared to CI in all the blends ratios. Needle-like crystals were predominant in the IE while large symmetrical spherulites were observed in the BE. Reduction in the mean crystal diameter was observed in all the blends, in addition to modifications of the crystal morphology. X-ray diffraction analysis showed a predominance of the β' form crystals in both the IE and CI. The SLs were produced for application in the food industry as bakery/confectionery fats in the proportions of 60:40/50:50 and as additive in the crystallization of lipids in the proportions of 40:60/30:70.

Keywords: Crambe abyssinica oil; Enzymatic interesterification; High oleic sunflower oil; Lipase; Regiospecificity; Structured lipids.

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Figures

Fig. 1
Fig. 1
CGC separation of the triacylglycerol profile of high oleic sunflower oil (HOSO) and fully hydrogenated Crambe abyssinica oil (FHCO) of enzymatic interesterification in proportion of 50:50
Fig. 2
Fig. 2
Distribution of the fatty acids (%) at the sn-2 position on the TAG of high oleic sunflower (HOSO) and fully hydrogenated Crambe oil (FHCO) blend (BE), after chemical (CI) and enzymatic interesterification (EI)
Fig. 3
Fig. 3
Distribution of the fatty acids (%) at the sn-1,3 positions on the TAG of of high oleic sunflower (HOSO) and fully hydrogenated Crambe oil (FHCO) blend (BE), after chemical (CI) and enzymatic interesterification (EI)
Fig. 4
Fig. 4
Solid fat content (%) of high oleic sunflower (HOSO) and fully hydrogenated Crambe oil (FHCO) blend (BE), after chemical (CI) and enzymatic interesterification (EI)
Fig. 5
Fig. 5
The crystallization profiles of high oleic sunflower (HOSO) and fully hydrogenated Crambe oil (FHCO) blend (BE), after chemical (CI) and enzymatic interesterification (EI). Proportions 60:40, 50:50, 40:60 and 30:70
Fig. 6
Fig. 6
Microscopy of high oleic sunflower (HOSO) and fully hydrogenated Crambe oil (FHCO) blends (BE), after chemical (CI) and enzymatic interesterification (EI) at 25 °C/24 h with ×40 amplification
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