Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification

Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic...

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Main Authors:	E. Gruczynska-Sekowska, F. Aladedunye, F. Anwar, P. Koczon, D. Kowalska, M. Kozlowska, E. Majewska, K. Tarnowska
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2020-12-01
Series:	Grasas y Aceites
Subjects:	canola oil enzymatic transesterification frying palm stearin stearic acid zero-trans shortening
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1842

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spelling	doaj-70bb4ba631fa4cfa99fbda836890c7752021-05-05T07:28:15ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142020-12-01714e375e37510.3989/gya.05641911808Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterificationE. Gruczynska-Sekowska0https://orcid.org/0000-0003-3309-9425F. Aladedunye1F. Anwar2https://orcid.org/0000-0002-2704-7947P. Koczon3https://orcid.org/0000-0002-8449-6933D. Kowalska4https://orcid.org/0000-0002-3680-636XM. Kozlowska5https://orcid.org/0000-0002-9252-3268E. Majewska6https://orcid.org/0000-0002-5910-1119K. Tarnowska7https://orcid.org/0000-0002-8459-9019Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW)Department of Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba - Feal Stability Consultants, LethbridgeDepartment of Chemistry, University of SargodhaDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW)Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW)Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW)Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW)Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW)Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic acid, the fatty acid which defines the proper type of crystal formation, was present at the 15% level in the reaction mixtures. The novel structured lipids had comparable physical properties and offered similar frying performance to those of commercial shortening. Needle-shaped crystals were predominant both in the transesterification products and the commercial frying shortening. Furthermore, solid fat content profiles of the zero-trans structured lipids produced by Novozym 435 and Lipase PS “Amano” IM were close to those of the commercial shortening.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1842canola oilenzymatic transesterificationfryingpalm stearinstearic acidzero-trans shortening
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	E. Gruczynska-Sekowska F. Aladedunye F. Anwar P. Koczon D. Kowalska M. Kozlowska E. Majewska K. Tarnowska
spellingShingle	E. Gruczynska-Sekowska F. Aladedunye F. Anwar P. Koczon D. Kowalska M. Kozlowska E. Majewska K. Tarnowska Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification Grasas y Aceites canola oil enzymatic transesterification frying palm stearin stearic acid zero-trans shortening
author_facet	E. Gruczynska-Sekowska F. Aladedunye F. Anwar P. Koczon D. Kowalska M. Kozlowska E. Majewska K. Tarnowska
author_sort	E. Gruczynska-Sekowska
title	Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification
title_short	Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification
title_full	Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification
title_fullStr	Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification
title_full_unstemmed	Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification
title_sort	development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification
publisher	Consejo Superior de Investigaciones Científicas
series	Grasas y Aceites
issn	0017-3495 1988-4214
publishDate	2020-12-01
description	Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic acid, the fatty acid which defines the proper type of crystal formation, was present at the 15% level in the reaction mixtures. The novel structured lipids had comparable physical properties and offered similar frying performance to those of commercial shortening. Needle-shaped crystals were predominant both in the transesterification products and the commercial frying shortening. Furthermore, solid fat content profiles of the zero-trans structured lipids produced by Novozym 435 and Lipase PS “Amano” IM were close to those of the commercial shortening.
topic	canola oil enzymatic transesterification frying palm stearin stearic acid zero-trans shortening
url	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1842
work_keys_str_mv	AT egruczynskasekowska developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification AT faladedunye developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification AT fanwar developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification AT pkoczon developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification AT dkowalska developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification AT mkozlowska developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification AT emajewska developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification AT ktarnowska developmentofzerotransshorteningswithhighthermooxidativestabilitybyenzymatictransesterification
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Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification

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