Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 5020-5027

  Cheong, Ling Zhi ^a   Zhang, Hong ^a,c   Xu, Yuan ^b   Xu, Xuebing ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c Innovation Centre Brabrand   (Denmark)

Author keywords

Avrami equation; Crystallization; Diacylglycerol; Enzymatic glycerolysis; Lard; Short path distillation

Indexed keywords

ACYLGLYCEROL; LARD; RAPESEED OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; FAT INTAKE; FREEZING; TRANSITION TEMPERATURE;

CRYSTALLIZATION; DIETARY FATS; FREEZING; GLYCERIDES; PLANT OILS; TRANSITION TEMPERATURE;

BRASSICA NAPUS;

EID: 67149084612     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900665h     Document Type: Article

References (27)

1. Lewis, W. L. Lard and its importance. J. Anim. Sci. 1935, 1, 235-237.
2. Key, A.; Anderson, J. T.; Grande, F. Serum cholesterol response to changes in the diet IV. Particular saturated fatty acids in the diet. Metabolism 1965, 14, 776-787.
3. Mensink, R. P.; Zock, P. L.; Kester, A. D. M.; Katan, M. B. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apoproteins: a meta analysis of 60 controlled trials. Am. J. Clin. Nutr. 2003, 77, 1146-1155.
4. Muguerza, E.; Gimeno, O.; Ansorena, D.; Bloukas, J. G.; Astiasaran, I. Effect of replacing pork back fat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage. Meat Sci. 2001, 59, 251-258.
5. Muguerza, E.; Fista, G.; Ansorena, D.; Astiasaran, 1.; Bloukas, J. G. Effect of fat level and partial replacement of pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 2002, 61, 397-404.
6. Muguerza, E.; Ansorena, D.; Astiasaran, I. Improvement of nutritional properties of chorizo de pamplona by replacement of pork back fat with soy oil. Meat Sci. 2003, 65, 1361-1367.
7. Severini, C.; De Pilli, T.; Baiano, A. Partial substitution of pork backfat with extra-virgin olive oil in 'salami' products: effects on chemical, physical and sensorial quality. Meat Sci. 2003, 64, 323-331.
8. Seriburi, V.; Akoh, C. C. Enzymatic interesterification of lard and high-oleic sunflower oil with Candida antartica lipase to produce plastic fats. J. Am. Oil Chem. Soc. 1998, 75, 1339-1345.
9. Tatematsu, K.; Hirose, N.; Ichikawa, Y.; Fujii, Y.; Takami, A.; Okuyama, H. Nutritional evaluation of an interesterified perilla oil and lard in comparison with butter and margarine based on the survival of stroke-prone spontaneously hypertensive rats J. Health Sci. 2004, 50, 108-111.
10. Taguchi, H.; Watanabe, H.; Onizawa, K.; Nagao, T.; Gotoh, N.; Yasukawa, T.; Tsushima, R.; Shimazaki, H.; Itakura, H. Double-blinded controlled study on the effects of dietary diacylglycerol on postprandial serum and chylomicron triacylglycerol responses in healthy humans. J. Am. Coll. Nutr. 2000, 19, 789-796.
11. Tada, N.; Watanabe, H.; Matsuo, N.; Tokimitsu, I.; Okazaki, M. Dynamics of postprandial remnant-like lipoprotein particles in serum after loading of diacylglyeerols. Clin. Chim. Act. 2001, 311, 109-117.
12. Yamamoto, K.; Asakawa, H.; Tokunaga, K.; Watanabe, H.; Matsuo, N.; Tokimitsu, I.; Yagi, N. Long-term ingestion of dietary diacylglycerol lowers serum triacylglycerol in type II diabetic patients with hypertriglyceridemia. J. Nutr. 2001. 131, 3204-3207.
13. Nagao, T.; Watanabe, H.; Goto, N.; Onizawa, K.; Taguchi, H.; Matsuo, N.; Yasukawa, T.; Tsushima, R.; Shimasaki, H.; Itakura, H. Dietary diacylglycerol suppresses accumulation of body fat compared to triacylglycerol in men in a double-blind controlled trial. J. Nutr. 2000, 130, 792-797.
14. Maki, K. C.; Davidson, M. H.; Tsushima, R.; Matsuo, N.; Tokimitsu, I.; Umporowics, D. M.; Dicklin, M. R.; Foster, G. S.; Ingram, K. A.; Anderson, B. D.; Frost, S. D.; Bell, M. Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil. Am. J. Clin. Nutr. 2002, 76, 1230-1236.
15. Kristensen, J. B.; Xu, X.; Mu, H. L. Diacylglycerol synthesis by enzymatic glycerolysis: screening of commercially available lipases. J. Am. Oil Chem. Soc. 2005, 82, 329-334.
16. Cheong, L. Z.; Tan, C. P.; Long, K.; Yusoff, M. S. A.; Arifin, N.; Lo, S. K.; Lai, O. M. Production of a diacylglycerol enriched palm olein using lipase catalyzed partial hydrolysis: optimization using response surface methodology. Food Chem. 2007, 105, 1614-1622.
17. Watanabe, T.; Shimize, M.; Sugiura, M.; Sato, M.; Kohori, J.; Yamada, N.; Nakanishi, K. Optimization of reaction conditions for the production of DAG using 1,3 immobilized 1,3 regiospecific lipase lipozyme RM1M. J. Am. Oil Chem. Soc. 2003, 80, 1201-1207.
18. Xu, X.; Jacobsen, C.; Nielsen, N. S.; Heinrich, M. T.; Zhou, D. Purification and deodorization of structured lipids by short path distillation. Eur J. Lipid Sci. Technol. 2002, 104, 745-755.
19. Smith, P. R.; Furo, I.; Smith, K. W.; Cain, F. The effect of partial acylglycerols on the exchange between liquid and solid tripalmitoyl-glycerol., J. Am. Oil Chem. "soc. 2007, 84, 325-329.
20. Siew, W. L.; Ng, W. L. Influence of diglycerides on crystallization of palm oil. J. Sci. Food Agric. 1999, 79, 722-726.
21. Hernqvist, L.; Anjou, K. Diglycerides as a stabilizer of the beta prime crystal form in margarines and fats. Fette. Seifen. Anstrichm. 1983, 85 (2), 64-66.
22. Siew, W. L.; Ng, W. L. Effect of diglycerides on the crystallization of palm oleins. J. Sci. Food Agric. 1996, 71, 496-500.
23. Wright, A. J.; Hartel, R. W.; Narine, S. S.; Marangoni, A. G. The effect of minor components on milk fat crystallization. J. Am. Oil Chem. Soc. 2000, 77, 463-475.
24. Zhang, H.; Xu, X.; Mu, H.; Nilsson, J.; Høy, C.-E.; Adler-Nissen, J. Production of margarine fats by Lipozyme IM-catalyzed interesterification in a 1-kg batch reactor. Eur. J. Lipid Sci. Technol. 2000, 102, 411-418.
25. Humphrey, K. L.; Moquin, P. H. L.; Narine, S. S. Phase behaviour of a binary lipid shortening system: from molecules to rheology J. Am. Oil Chem. Soc. 2003, 80, 1175-1182.
26. Yang, T.; Zhang, H.; Mu, H. L.; Sinclair, A. J.; Xu, X. Diacylgly-cerols from butterfat: production by glycerolysis and short path distillation and analysis of physical properties. J. Am. Oil Chern. Soc. 2004, 81, 979-987.
27. Kristensen, J. B.; Xu, X.; Mu, H. Process optimization using response surface design and pilot plant production of dietary diacylglycerols by lipase-catalyzed glycerolysis. J. Agric. Food Chem. 2005, 55, 7059-7066.