Insight into the medium-long-medium structured lipids made from Camellia oil: Composition-structure relationship.
3D molecular structure
camellia oil
combi-lipase lipozyme TL IM/RM IM
enzymatic interesterification
medium-long-medium structured lipid
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Aug 2023
Aug 2023
Historique:
revised:
22
03
2023
received:
10
01
2023
accepted:
30
05
2023
medline:
7
8
2023
pubmed:
23
6
2023
entrez:
23
6
2023
Statut:
ppublish
Résumé
Medium-long-medium (MLM) structured lipid (SL) as a new SL is a potential functional ingredient in food and nutraceutical products, but its composition-structure-physicochemical properties relationship has not been revealed in food industry. MLM type of medium-long chain triacylglycerol (MLCT) was synthesized from Camellia oil by combi-lipase; its physicochemical properties and composition-structure relationship were investigated in this research. The higher MLCT (67.24% ± 0.09) and MLM (52.71% ± 0.53) productivities were achieved after parameter optimization. The physicochemical characterization of SLs exhibited mild thermal property, intermediate Fourier transform infrared spectroscopy absorption intensity, and better crystal morphology. Joint characterizations identified that MLM and long-medium-long type SL were rich in 1,3-dioctanoyl-2-linoleoyl glyceride (CaLCa), 1,3-dioctanoyl-2-oleoyl glyceride (CaOCa), 1,3-dilinoleoyl-2-octanoyl glyceride (LCaL), and 1,3-dilinoleoyl-2-decanoyl glyceride (LCL) components, respectively. This is ascribed to the higher proportion of caprylic and linoleic acid in 1,3-specific enzyme. The 3D structural analysis further demonstrated that the CaLCa, CaOCa, LCaL, and LCL molecules had lower steric energy to form symmetrical structure at 1,3-position. This research provides a practical method to produce MLM-type SL from edible oils and fats in food industry.
Identifiants
pubmed: 37350069
doi: 10.1111/1750-3841.16677
doi:
Substances chimiques
Plant Oils
0
Triglycerides
0
Fats
0
Linoleic Acid
9KJL21T0QJ
Fatty Acids
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3384-3397Subventions
Organisme : Qingyuan City Science and Technology Plan Projects
ID : 2021DZX016
Organisme : Qingyuan City Science and Technology Plan Projects
ID : 2022DZX009
Organisme : Science and Technology Major Project of Changsha City
ID : kh231008
Informations de copyright
© 2023 Institute of Food Technologists.
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