EFFECT OF DIACYLGLYCEROLS FORMED DURING ENZYMATIC INTERESTERIFICATION OF FATS ON THE STABILITY OF CRYSTAL FORMS
 
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Pol. J. Food Nutr. Sci. 1998;48(3):407–416
 
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ABSTRACT
The effect of diacylglycerols formed during enzymatic interesterification of fats on the stability of crystal forms of the products obtained was studied. The blends of rapeseed oil, totally hydrogenated soybean oil and/or palm oil were interesterified. Lipozyme IM with sn-1,3-specificity was used as catalyst. The reaction was carried out at 650C and the water content in enzyme was 10%. The reaction products, containing mostly triacylglycerols (TAG) and small amounts of free fatty acids (FFA), diacylglycerols (DAG) and monoacylglycerols (MAG), were separated by column chromatography into a non-polar fraction (TAG) and polar fraction (FFA + DAG + MAG). The purity of TAG and percentages of polar compounds were determined by high-performance size-exclusion chromatography. DAG, isolated from the reaction products, were separated into sn-1,2(2,3) DAG and sn-1,3 DAG by preparative thin-layer chromatography and their ratio was determined to reaction products, and TAG with the addition of DAG were analysed for the crystal structure by X-ray diffraction method and the percentages of β- and β’-forms were determined by weighing the peaks. The process of enzymatic interesterification of fats was found to increase the content of crystal form β’ in the reaction products. The DAG being formed during the interesterification were found to stabilize the crystal form β’, sn-1,2(2,3) DAG more efficiently than sn-1,3 DAG.
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