TY - GEN
T1 - (ABSTRACT) Chemical composition of a human milk fat substitute produced by enzymatic interesterification
AU - Silva, Roberta C
AU - Airoldi, R
AU - Ract, J N
AU - Jachmanian, I
AU - Colleran, Heather
AU - Ibrahim, Salam
AU - Gioielli, L A
AU - Claro Da Silva, Roberta
PY - 2019
Y1 - 2019
N2 - 5. Chemical Composition of a Human Milk Fat Substitute Produced by Enzymatic Interesterification Roberta Claro da Silva1, Rafaela Airoldi*2, Juliana N.R Ract3, Iván Jachmanián4, Heather L. Colleran5, Salam A. Ibrahim, and Luiz A. Gioielli3,1North Carolina A&T University, United States; 2Sao Paulo University, Brazil; 3University of Sao Paulo, Brazil; 4UdelaR, Uruguay; 5North Carolina A&T State University, United States The study and development of new human milk fat substitutes (HMFS) have significant economic and industrial importance since the production of HMFS has relevance in public health in cases where breastfeeding is not possible. The objective of this study was to produce structured lipids HMFS (lard - LA and coconut oil- CO) added with polyunsaturated fatty acids (Single Cell Oils - SCO). The individual oils and four different blends (A-50% CO + 50% LA, B - 50% OC + 50% SCO, C -50% LA + 50% SCO and D – 33% CO + 33% LA + 33% SCO) were interesterified using Lipozyme RM IM as catalysator. The oils and blends were analyzed by fatty acid composition (FA), triacylglycerol – 33 –(TAG) composition and regiospecific distribution. The FA composition of the pure lipids showed a promising source of FA to produce HMFS. The interesterification of blend A increased TAGs with 38, 40 and 42 ECN. The blend B showed an increase in the percentages of TAGs with 32, 38 and 42 ECN and also presented a new TAG with 40 ECN. The blend C showed 33 peaks of triacylglycerols with a broad distribution of triacylglycerols with TAGs from 32 to 52 ECN. The main triacylglycerols present are those with 44, 46 and 48 ECN groups, which are present in the three oils studied. The blend C after interesterification showed 73.9% of the saturated fatty acids esterified at sn-2 position, while unsaturated fatty acids preferentially occupied
AB - 5. Chemical Composition of a Human Milk Fat Substitute Produced by Enzymatic Interesterification Roberta Claro da Silva1, Rafaela Airoldi*2, Juliana N.R Ract3, Iván Jachmanián4, Heather L. Colleran5, Salam A. Ibrahim, and Luiz A. Gioielli3,1North Carolina A&T University, United States; 2Sao Paulo University, Brazil; 3University of Sao Paulo, Brazil; 4UdelaR, Uruguay; 5North Carolina A&T State University, United States The study and development of new human milk fat substitutes (HMFS) have significant economic and industrial importance since the production of HMFS has relevance in public health in cases where breastfeeding is not possible. The objective of this study was to produce structured lipids HMFS (lard - LA and coconut oil- CO) added with polyunsaturated fatty acids (Single Cell Oils - SCO). The individual oils and four different blends (A-50% CO + 50% LA, B - 50% OC + 50% SCO, C -50% LA + 50% SCO and D – 33% CO + 33% LA + 33% SCO) were interesterified using Lipozyme RM IM as catalysator. The oils and blends were analyzed by fatty acid composition (FA), triacylglycerol – 33 –(TAG) composition and regiospecific distribution. The FA composition of the pure lipids showed a promising source of FA to produce HMFS. The interesterification of blend A increased TAGs with 38, 40 and 42 ECN. The blend B showed an increase in the percentages of TAGs with 32, 38 and 42 ECN and also presented a new TAG with 40 ECN. The blend C showed 33 peaks of triacylglycerols with a broad distribution of triacylglycerols with TAGs from 32 to 52 ECN. The main triacylglycerols present are those with 44, 46 and 48 ECN groups, which are present in the three oils studied. The blend C after interesterification showed 73.9% of the saturated fatty acids esterified at sn-2 position, while unsaturated fatty acids preferentially occupied
M3 - Conference contribution
SP - 32
BT - Unknown book
ER -
