Abstract Structured lipids containi

Abstract Structured lipids containing behenic and medium chain (MC) fatty acids were prepared from palm
stearin using 1,3-specific lipase-catalyzed acidolysis.
Incorporation of MC and behenic acids was affected by
proportion of substrate, type of fatty acids, reaction time,
addition of water and quantity of lipase. It was found that
incorporation of caproic acid was less compared to other
longer chain fatty acids. Caprylic, capric and behenic acids
shared similar incorporation (up to 32 %), which increased
with the amount of fatty acids added and the time of
reaction. The incorporation of these acids increased with
addition of 1 % moisture and the increasing amount of
enzyme from 5 to 10 % at the beginning of the reaction.
Incorporating behenic and MC fatty acids, reduced palmitic
and oleic acids considerably from palm stearin, the extent
being the same as those incorporated. However, the
reduction of linoleic acid was marginal. The solid fats
content of the modified palm stearin containing MC and
behenic acids were reduced at all temperatures due to a
reduction in higher molecular weight triglycerides and an
increasing proportion of lower chain triglycerides. The
modified products of palm stearin with added capric and
behenic acids were similar to commercial bakery shortenings and those with added capric acid were like salad or
cooking oils or butter in melting characteristics.
Keywords Palm stearin Lipase acidolysis Behenic
acid Medium chain fatty acids Bakery shortening
Introduction
Structurally defined lipids (SL) have been developed by
changing the positions and compositions of fatty acids
from the native oils or fats to enhance the nutritional
quality and to meet the demand of health conscious
consumers. Lipids can be restructured by incorporating
essential fatty acids or specific fatty acids into the glycerol backbone of triglycerides (TG). SL may offer the
most efficient means of delivering target fatty acids for
nutritive or therapeutic purposes. SL could be synthesized
by enzymatic methods using a 1,3-specific lipase [1, 2],
the advantage of which is due to its selectivity, mild
reaction conditions, little or no side reactions, ease of
product recovery, easy control over the process and less
waste disposal [3]. In view of their unique fatty acid
specificities and regioselectivities, lipases have been
found to be effective catalysts for the synthesis of SL that
have a predetermined composition and distribution of
fatty acyl groups on the glycerol backbone. Over the past
few years, several researchers have reported the preparation of various types of SL from a variety of oils/fats with
specific fatty acids [4–11]. SL containing short chain or
medium chain or both and long chain fatty acids, preferably on the same glycerol molecule exhibit maximum
efficiency [12]. Lipase-catalyzed Interesterification of triacetin and hydrogenated soybean oil usingCarica papaya
latex was reported [9]. Trans-free bakery shortenings
were prepared by lipase-catalyzed interesterification of
fully hydrogenated soybean oil, rapeseed oil and palm
stearin [11].
Medium chain triglycerides (MCT) consist of caprylic
(C8:0) and capric (C10:0) acids, with caproic (C6:0) and
lauric (C12:0) acids in minor amounts [13]. Compared to
long chain TG, MCT are less likely to be deposited as body
C. Mounika S. Yella Reddy (&)
Lipid Science and Traditional Foods Department,
Central Food Technological Research Institute,
Council of Scientific and Industrial Research,

Hasil (Bahasa Indonesia) 1:

Abstrak terstruktur lipid yang berisi behenic dan asam lemak rantai menengah (MC) disusun dari kelapastearin menggunakan 1,3-spesifik dikatalisasi lipase acidolysis.Penggabungan MC dan behenic asam terkenaproporsi substrat, jenis asam lemak, waktu reaksi,Selain air dan kuantitas lipase. Ditemukan bahwapenggabungan dari caproic asam adalah kurang dibanding yang lainnyaasam lemak rantai panjang. Kaprilat, capric dan asam behenicberbagi serupa penggabungan (sampai dengan 32%), yang meningkatdengan jumlah asam lemak ditambahkan dan waktureaksi. Penggabungan asam ini meningkat denganpenambahan 1% kelembaban dan peningkatan jumlahenzim dari 5 sampai 10% pada awal reaksi.Menggabungkan behenic dan asam lemak MC, dikurangi palmiticdan asam oleat jauh dari palm stearin, sejauhyang sama dengan yang dimasukkan. Namun,pengurangan asam linoleat adalah marjinal. Lemak padatisi stearin dimodifikasi sawit mengandung MC danasam behenic diturunkan pada semua temperatur karenapengurangan lebih tinggi trigliserida berat molekul danpeningkatan proporsi menurunkan trigliserida rantai. Theproduk-produk yang dimodifikasi dari palm stearin dengan menambahkan capric danasam behenic mirip dengan toko roti komersial shortenings dan mereka dengan menambahkan asam capric adalah seperti salad ataumemasak minyak atau mentega dalam mencair karakteristik.Kata kunci Palm stearin Lipase acidolysis Behenicrantai Medium asam lemak asam roti memperpendekPendahuluanStruktural didefinisikan lipid (SL) telah dikembangkan olehmengubah posisi dan komposisi asam lemakdari asli minyak atau lemak untuk meningkatkan gizikualitas dan untuk memenuhi permintaan sadar kesehatankonsumen. Lipid dapat disusun dengan memasukkanasam lemak esensial atau asam lemak tertentu ke gliserol tulang punggung dari trigliserida (TG). SL mungkin menawarkancara paling efisien memberikan asam lemak sasaran untuktujuan gizi atau terapeutik. SL dapat disintesisdengan metode enzimatik menggunakan lipase 1,3-spesifik [1, 2],keuntungan yang adalah karena selektivitas, ringankondisi reaksi, sedikit atau tidak ada reaksi samping, kemudahanProduk pemulihan, mudah kontrol atas proses dan kurangpembuangan [3]. Dalam asam lemak yang unik merekakekhususan dan regioselectivities, dengan demikian, lipase telahditemukan untuk menjadi katalisator yang efektif untuk sintesis SL yangmemiliki komposisi yang telah ditetapkan dan distribusiAsil lemak kelompok pada tulang punggung gliserol. Selama masa lalubeberapa tahun, beberapa peneliti telah melaporkan persiapan berbagai jenis SL dari berbagai minyak/lemak denganasam lemak khusus [4-11]. SL berisi rantai pendek ataurantai medium atau keduanya dan rantai panjang asam lemak, sebaiknya pada molekul gliserin sama pameran maksimumefisiensi [12]. Lipase-dikatalisasi Interesterification triacetin dan pepaya usingCarica hidrogenasi kedelai minyakLateks adalah melaporkan [9]. Shortenings roti bebas Transdisusun oleh dikatalisasi lipase interesterification darisepenuhnya hidrogenasi kedelai minyak, minyak rapeseed dan palmstearin [11].Trigliserida rantai sedang (MCT) terdiri dari kaprilat(C8:0) dan asam capric (C10:0), dengan caproic (C6:0) danasam laurat (C12:0) dalam jumlah kecil [13]. Dibandingkan denganpanjang rantai TG, MCT lebih kecil kemungkinannya untuk disimpan sebagai tubuhC. Mounika S. Yella Reddy (&)Departemen Makanan tradisional, dan lipid ilmuCentral Food Technological Research Institute,Dewan penelitian ilmiah dan industri,