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United States Department of Agriculture

Agricultural Research Service

Title: Production and Characterization of Structured Lipids: Novel Fats and Oils with Nutraceutical and Food Applications

Authors
item Foglia, Thomas
item Jones, Kerby
item Lee, Ki-Teak - CHUNGNAM NATL UNIV

Submitted to: Proceedings of Japan United States Workshop in Plant Molecular Biology
Publication Type: Abstract Only
Publication Acceptance Date: October 20, 2002
Publication Date: December 1, 2002
Citation: FOGLIA, T.A., JONES, K.C., LEE, K. PRODUCTION AND CHARACTERIZATION OF STRUCTURED LIPIDS: NOVEL FATS AND OILS WITH NUTRACEUTICAL AND FOOD APPLICATIONS. PROCEEDINGS OF UNITED STATES-JAPAN COOPERATIVE PROGRAM IN NATURAL RESOURCES, PROTEIN RESOURCES PANEL. 2002. p. T1-T14.

Technical Abstract: A series of structured lipids (SLs) were produced by either lipase-catalyzed or chemical syntheses. In the lipase-catalyzed reactions, stearic acid was selectively incorporated at the 1 and 3 positions of tributyrin using a 1,3-positionally selective lipase (Rhizomucor meihei). At 10% of lipase (w/w of substrates), the acidolysis reaction reached equilibrium within 3 to 6 h at 70°C depending upon the substrate mole ratio used. After purification and isolation by column chromatography, the MLCT products were analyzed by high performance liquid chromatography (HPLC), which showed the MLCT were composed of two types of triacylglycerols (TAG). One MLCT species contained two butyryl and one stearoyl acyl residues (MML-TAG, 45% to 85%) and the second MLCT contained one butyryl and two stearoyl acyl resides (LML-TAG, 14% to 55%), the ratio of which depended upon the molar ratio of substrates used. For the chemical reaction, tributyrin was transesterified with methyl stearate using sodium methoxide as catalyst (0.25% w/w of substrates). HPLC analysis of the MLCT product showed that >98% of the TAG species were either MML-TAG or MLL-TAG species, depending upon the mole ratio of reactants used in transesterification. The purified MLCT products were further analyzed by differential scanning calorimetry to compare their crystallization patterns.

Last Modified: 12/19/2014
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