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Enzymatic Interesterification of Palm Stearin with Cinnamomum camphora Seed Oil to Produce Zero-trans Medium-Chain Triacylglycerols-Enriched Plastic Fat

Authors

  • Liang Tang,

    1. Authors Tang, Hu, Zhu, Luo, Lei, and Deng are with State Key Laboratory of Food Science and Technology, Inst. for Advanced Study, Nanchang Univ., Nanchang, Jiangxi 330047, China. Authors Hu and Zhu are also with College of Life Science & Food Engineering, Nanchang Univ., Nanchang, JiangXi 330047, China. Author Lee is with Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon 305-764, South Korea. Direct inquiries to authors Hu and Deng (E-mail: hujiangning2005@hotmail.com, zeyuandeng@hotmail.com).
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  • Jiang-ning Hu,

    1. Authors Tang, Hu, Zhu, Luo, Lei, and Deng are with State Key Laboratory of Food Science and Technology, Inst. for Advanced Study, Nanchang Univ., Nanchang, Jiangxi 330047, China. Authors Hu and Zhu are also with College of Life Science & Food Engineering, Nanchang Univ., Nanchang, JiangXi 330047, China. Author Lee is with Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon 305-764, South Korea. Direct inquiries to authors Hu and Deng (E-mail: hujiangning2005@hotmail.com, zeyuandeng@hotmail.com).
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  • Xue-mei Zhu,

    1. Authors Tang, Hu, Zhu, Luo, Lei, and Deng are with State Key Laboratory of Food Science and Technology, Inst. for Advanced Study, Nanchang Univ., Nanchang, Jiangxi 330047, China. Authors Hu and Zhu are also with College of Life Science & Food Engineering, Nanchang Univ., Nanchang, JiangXi 330047, China. Author Lee is with Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon 305-764, South Korea. Direct inquiries to authors Hu and Deng (E-mail: hujiangning2005@hotmail.com, zeyuandeng@hotmail.com).
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  • Li-ping Luo,

    1. Authors Tang, Hu, Zhu, Luo, Lei, and Deng are with State Key Laboratory of Food Science and Technology, Inst. for Advanced Study, Nanchang Univ., Nanchang, Jiangxi 330047, China. Authors Hu and Zhu are also with College of Life Science & Food Engineering, Nanchang Univ., Nanchang, JiangXi 330047, China. Author Lee is with Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon 305-764, South Korea. Direct inquiries to authors Hu and Deng (E-mail: hujiangning2005@hotmail.com, zeyuandeng@hotmail.com).
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  • Lin Lei,

    1. Authors Tang, Hu, Zhu, Luo, Lei, and Deng are with State Key Laboratory of Food Science and Technology, Inst. for Advanced Study, Nanchang Univ., Nanchang, Jiangxi 330047, China. Authors Hu and Zhu are also with College of Life Science & Food Engineering, Nanchang Univ., Nanchang, JiangXi 330047, China. Author Lee is with Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon 305-764, South Korea. Direct inquiries to authors Hu and Deng (E-mail: hujiangning2005@hotmail.com, zeyuandeng@hotmail.com).
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  • Ze-yuan Deng,

    1. Authors Tang, Hu, Zhu, Luo, Lei, and Deng are with State Key Laboratory of Food Science and Technology, Inst. for Advanced Study, Nanchang Univ., Nanchang, Jiangxi 330047, China. Authors Hu and Zhu are also with College of Life Science & Food Engineering, Nanchang Univ., Nanchang, JiangXi 330047, China. Author Lee is with Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon 305-764, South Korea. Direct inquiries to authors Hu and Deng (E-mail: hujiangning2005@hotmail.com, zeyuandeng@hotmail.com).
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  • Ki-Teak Lee

    1. Authors Tang, Hu, Zhu, Luo, Lei, and Deng are with State Key Laboratory of Food Science and Technology, Inst. for Advanced Study, Nanchang Univ., Nanchang, Jiangxi 330047, China. Authors Hu and Zhu are also with College of Life Science & Food Engineering, Nanchang Univ., Nanchang, JiangXi 330047, China. Author Lee is with Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon 305-764, South Korea. Direct inquiries to authors Hu and Deng (E-mail: hujiangning2005@hotmail.com, zeyuandeng@hotmail.com).
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Abstract

Abstract:  It is known that Cinnamomum camphora seed oil (CCSO) is rich in medium-chain fatty acids (MCFAs) or medium-chain triacylglycerols (MCTs). The purpose of the present study was to produce zero-trans MCTs-enriched plastic fat from a lipid mixture (500 g) of palm stearin (PS) and CCSO at 3 weight ratios (PS:CCSO 60:40, 70:30, 80:20, wt/wt) by using lipase (Lipozyme TL IM, 10% of total substrate) as a catalyst at 65 °C for 8 h. The major fatty acids of the products were palmitic acid (C16:0, 42.68% to 53.42%), oleic acid (C18:1, 22.41% to 23.46%), and MCFAs (8.67% to 18.73%). Alpha-tocopherol (0.48 to 2.51 mg/100 g), γ-tocopherol (1.70 to 3.88 mg/100 g), and δ-tocopherol (2.08 to 3.95 mg/100 g) were detected in the interesterified products. The physical properties including solid fat content (SFC), slip melting point (SMP), and crystal polymorphism of the products were evaluated for possible application in shortening or margarine. Results showed that the SFCs of interesterified products at 25 °C were 9% (60:40, PS:CCSO), 18.50% (70:30, PS:CCSO), and 29.2% (80:20, PS:CCSO), respectively. The β′ crystal form was found in most of the interesterified products. Furthermore, no trans fatty acids were detected in the products. Such zero-trans MCT-enriched fats may have a potential functionality for shortenings and margarines which may become a new type of nutritional plastic fat for daily diet.

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