Quy trình sản xuất hai bước dầu giàu axit linoleic liên hợp và diacylglycerol

Journal of the American Oil Chemists' Society - Tập 84 - Trang 123-128 - 2006
Phuong-Lan Vu1, Rae-Kyun Park1, Yun-Jeung Lee1, Yu-Mi Kim1, Ha-Young Nam1, Jeung-Hee Lee2, Casimir C. Akoh2, Ki-Teak Lee1
1Department of Food Science and Technology, Chungnam National University, Taejon, Republic of Korea
2Department of Food Science and Technology, The University of Georgia, Athens, USA

Tóm tắt

Một quy trình hai bước được sử dụng để sản xuất lipid cấu trúc giàu diacylglycerol chứa chủ yếu các đồng phân c9,t11 và t10,c12 của axit linoleic liên hợp (CLA). Đầu tiên, một triacylglycerol (TAG) cấu trúc được tổng hợp bằng phản ứng axidolysis xúc tác bởi lipase giữa dầu ngô và CLA. Triacylglycerol cấu trúc này chứa 30.4 mol% CLA với 45.5% CLA chủ yếu nằm ở vị trí sn-1,3 của mạch glycerol. Sau đó, quá trình glycerolysis xúc tác bởi lipase được tiến hành giữa triacylglycerol cấu trúc và glycerol để sản xuất lipid cấu trúc giàu diacylglycerol. Sản phẩm cuối cùng chứa 6.8% monoacylglycerol, 31.5% diacylglycerol và 61.1% TAG sau 48 giờ phản ứng. Các thuộc tính hóa học đã chọn (thành phần axit béo, hàm lượng mono-, di- và triacylglycerol trong sản phẩm phản ứng) và tính chất vật lý (đặc điểm nóng chảy) đã được xác định bằng sắc ký lỏng hiệu năng cao (HPLC), sắc ký khí (GC) và nhiệt lượng kế quét vi sai (DSC).

Từ khóa

#axit linoleic liên hợp #diacylglycerol #triacylglycerol #lipase #glycerolysis #axidolysis

Tài liệu tham khảo

Lee K-T, Akoh CC (1998) Structured lipids: synthesis and applications. Food Rev Int 14:17–34 Willis WM, Marangoni AG (2002) Enzymatic interesterification. In: Akoh CC, Min DB (eds) Food lipids: chemistry, nutrition and biotechnology. Marcel Dekker, New York, pp 839–875 Akoh CC (1995) Structured lipids: enzymatic approach. Inform 6:1055–1061 Willis WM, Lencki RW, Marangoni AG (1998) Lipid modification strategies in the production of nutritional fats and oils. Crit Rev Food Sci Nutr 38:639–679 Lee K-T, Akoh CC (1998) Solvent-free enzymatic synthesis of structured lipids from peanut oil and caprylic acid in a stirred tank batch reactor. J Am Oil Chem Soc 75:1533–1537 Lee KT, Akoh CC, Flatt WP, Lee JH (2000) Nutritional effects of enzymatically modified soybean oil with caprylic acid versus physical mixture analogue in obese zuker rats. J Agric Food Chem 48:5695–5701 McDonald HB (2000) Conjugated linoleic acid and disease prevention: a review of current knowledge. J Am Coll Nutr 19(2):111S–118S Evans ME, Brown JM, McIntosh MK (2002) Reviews: current topics: isomer-specific effect of conjugated linoleic acid (CLA) adiposity and lipid metabolism. J Nutr Biochem 13:508–516 Yamasaki M, Chujo H, Hirao A, Koyanagi N, Okamoto T, Tojo N, Oishi A, Iwata T, Yamauchi-Sato Y, Yamamoto T, Tsutsumi K, Tachibaba H, Yamada K (2003) Immunoglobulin and cytokine production form spleen lymphocytes is modulated in C57BL/6J mice by dietary cis-9, trans-11 and trans-10, cis-12 conjugated linoleic acid. J Nutr 133:784–788 Sonntag NOV (1982) Glycerolysis of fats and methyl esters—status, reviews and critique, J Am Oil Chem Soc 59:795–802 Maki KC, Davidson MH, Tsushima R, Matsuo N, Tokimitsu I, Umporowicz DM, Dicklin MR, Foster GS, Ingram KA, Anderson BD, Frost SD, Bell M (2002) Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil. Am J Clin Nutr 76:1230–1236 Boruscheuer UT (1995) Lipase-catalyzed syntheses of monoacylglycerols. Enzyme Microb Technol 17:578–586 Rosu R, Uozaki Y, Iwasaki Y, Yamane T (1997) Repeated use of immobilized lipase for monoacylglycerol production by solid-phase glycerolysis of olive oil. J Am Oil Chem Soc 74:445–450 Holmberg K, Osterberg E (1998) Enzymatic preparation of monoglycerides in microemulsion. J Am Oil Chem Soc 65:1544–1548 Yang B, Harper WJ, Parkin KL, Chen J (1994) Screening of commercial lipases for production of mono and diacylglycerols from butter oil by enzymic glycerolysis. Int Dairy J 4:1–13 Lee K-T, Foglia TA, Chang KS (2002) Production of alkyl ester as biodiesel from fractionated lard and restaurant grease. J Am Oil Chem Soc 79:191–195 Lee K-T, Foglia TA (2000) Synthesis, purification, and characterization of structured lipids produced from chicken fat. J Am Oil Chem Soc 77:1027–1034 Rodrigues JN, Gioielli LA (2003) Chemical interesterification of milk fat and milk fat–corn oil blends. Food Res Intern 36:149–159 Noureddini H, Harmerier SE (1998) Enzymatic glycerolysis of soybean oil. J Am Oil Chem Soc 75:1359–1365 Noureddini H, Harkey DW, Gutsman MR (2004) A continuous process for the glycerolysis of soybean oil. J Am Oil Chem Soc 81:203–207 Lee J-H, Kim M-R, Kim IH, Kim H, Shin J-A, Lee K-T (2004) Physicochemical and volatile characterization of structured lipids from olive oil produced in a stirred-tank batch reactor. J Food Sci 69:348–354 Oh J-H, McCurdy AR, Clark S, Swanson BG (2005) Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters. J Am Oil Chem Soc 82:13–19