文献类型： 外文期刊
作者： Xi, Qiuyu 1 ; Akanb, Taiwo O. 2 ; Li, Rui 1 ; Wang, Bo 3 ; Yang, Wenrong 2 ; Barrow, Colin J. 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Coconuts Res Inst, Wenchang 571339, Hainan, Peoples R China
2.Deakin Univ, Ctr Chem & Biotechnol, Geelong, Vic 3217, Australia
3.Nu Mega Ingredients Pty Ltd, Brisbane, Qld 4113, Australia
期刊名称：FOOD & FUNCTION （ 影响因子：5.396； 五年影响因子：5.534 ）
ISSN： 2042-6496
年卷期： 2019 年 10 卷 6 期
页码：
收录情况： SCI
摘要： In this work, Candida antarctica lipase A was applied to selectively remove saturated fatty acids from palm oil to prepare palm oil acylglycerol concentrate (POAC), where palmitic acid decreased from 40.0 to 28.7% and oleic acid increased from 40.0 to 50.5% after 3 h of hydrolysis. Lipozyme RMIM from Rhizomucor miehei was then used to incorporate either alpha linolenic acid (ALA) or eicosapentaenoic acid (EPA) into the resulting POAC. Optimum omega-3 incorporation was achieved when POAC to omega-3 ratio was 6 : 3, reaction temperature was 40 degrees C and reaction time was 18 h. Under these conditions, the ALA content in the separated ALA incorporated structured lipid (POAC-ALA) was 27.1%, and the EPA content in the EPA incorporated structured lipids (POAC-EPA) was 30.9%. The formed structured lipids had lower levels of saturated fatty acids, and significantly lower melting points, in both cases below 8 degrees C. The enzymatic process developed produces new structured lipids, with lower saturated fat and higher omega-3, with potential as a healthy palm oil derived lipid ingredient.
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