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24. Minor Components in Edible Oil

Author

Chong, Wai-Ting, Lee, Yee-Ying, Tang, Teck-Kim, Phuah, Eng-Tong, Lee, Yee-­Ying, editor, Tang, Teck-Kim, editor, Phuah, Eng-Tong, editor, and Lai, Oi-Ming, editor

Published
2022
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43. Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats.

Author

Zhou, Jun, Mao, Yilin, Lee, Yee‐Ying, Lai, Oi‐Ming, Tan, Chin‐Ping, Cheng, Jianqiang, Wang, Yong, and Zhang, Zhen

Subjects
VEGETABLE oils, CRYSTALLIZATION kinetics, MELTING points, ACYL group, BASE oils
Abstract

Compared with conventional plant oils, diacylglycerol (DAG)‐based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG‐based solid fats were prepared, and the influences of acyl groups on the physical property, crystal microstructure, and crystallization kinetics of the binary solid fat phase were explored. The slipping melting point (SMP) of obtained medium chain‐DAG (MCD‐fats), medium‐long chain‐DAG (MLCD‐fats), and long chain‐DAG (LCD‐fats) fats were 35.67, 40.70, and 52.30°C, and their original β′ crystal content were 46.3%, 56.1%, and 66.9%, respectively. The solid fat content (SFC) profiles and crystallization properties were significantly affected as the fatty acid chain length and acylglycerols compositions changes. The microstructure of crystal in DAG‐fats got denser slowly during storage. DAG can delay the translation of crystal form and stabilize β′ crystal form, which is related to their three‐dimensional crystalline network changes. The hardness of MCD‐fats and LCD‐fats were higher than that of MLCD‐fats because of the acylglycerol compositions as well as fat crystals in DAG‐fats. Applying high melting point DAG as a novel base stock has an immense potential value in the production of specialty fats with low saturated fat, high stability, and decent operability. [ABSTRACT FROM AUTHOR]

Published
2024
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45. Immobilization of Lipase from Thermomyces Lanuginosus and Its Glycerolysis Ability in Diacylglycerol Preparation.

Author

Xie, Rui, Lee, Yee-Ying, Xie, Pengkai, Tan, Chin-Ping, Wang, Yong, and Zhang, Zhen

Subjects
*ENZYME stability, *LIPASES, *ETHYLENE glycol, *PROTEIN structure, *BIOCHEMICAL substrates, *BIOCATALYSIS
Abstract

In the glycerolysis process for diacylglycerol (DAG) preparation, free lipases suffer from poor stability and the inability to be reused. To address this, a cost-effective immobilized lipase preparation was developed by cross-linking macroporous resin with poly (ethylene glycol) diglycidyl ether (PEGDGE) followed by lipase adsorption. The selected immobilization conditions were identified as pH 7.0, 35 °C, cross-linking agent concentration 2.0%, cross-linking time 4 h, lipase amount 5 mg/g of support, and adsorption time 4 h. Enzymatic properties of the immobilized lipase were analyzed, revealing enhanced pH stability, thermal stability, storage stability, and operational stability post-immobilization. The conditions for immobilized enzyme-catalyzed glycerolysis to produce DAG were selected, demonstrating the broad applicability of the immobilized lipase. The immobilized lipase catalyzed glycerolysis reactions using various oils as substrates, with DAG content in the products ranging between 35 and 45%, demonstrating broad applicability. Additionally, the changes during the repeated use of the immobilized lipase were characterized, showing that mechanical damage, lipase leakage, and alterations in the secondary structure of the lipase protein contributed to the decline in catalytic activity over time. These findings provide valuable insights for the industrial application of lipase. [ABSTRACT FROM AUTHOR]

Published
2024
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