Enzymatic synthesis of medium- and long-chain triacylglycerols-enriched structured lipid from Cinnamomum camphora seed oil and camellia oil by Lipozyme RM IM

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 453-459

  Zhao, Man Li ^a   Hu, Jiang Ning ^a   Zhu, Xue Mei ^a   Li, Hong Yan ^a   Li, Jing ^a   Fan, Ya Wei ^a   Deng, Ze Yuan ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Camellia oil; Cinnamomum camphora seed oil; Interesterification; Medium and long chain triacylglycerols; Structured lipid

Indexed keywords

CAMELLIA OIL; INTERESTERIFICATION; SEED OIL; STRUCTURED LIPIDS; TRIACYLGLYCEROLS;

CHAINS; GLYCEROL; OLEIC ACID; SATURATED FATTY ACIDS; TIN;

OILS AND FATS;

CAMELLIA; CINNAMOMUM CAMPHORA; RHIZOMUCOR MIEHEI;

EID: 84892480338     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12322     Document Type: Article

References (34)

1. Adhikari, P., Shin, J.A., Lee, J.H., Hu, J.N., Hwang, K.T. & Lee, K.T. (2009). Enzymatic production of trans-free hard fat stock from fractionated rice bran oil, fully hydrogenated soybean oil, and conjugated linoleic Acid. Journal of Food Science, 74, 87-96.
2. Alim, M.A., Lee, J.H., Shin, J.A. et al. (2008). Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology. Food Chemistry, 106, 712-719.
3. AOAC. (1990). Official Methods of Analysis, 15th edn. Washington DC: Association of Official Analytical Chemists.
4. Arifin, N., Cheong, L.Z., Koh, S.P. et al. (2011). Physicochemical properties and sensory attributes of medium-and long-chain triacylglycerols (MLCT)-enriched bakery shortening. Food and Bioprocess Technology, 4, 587-596.
5. Baba, N., Bracco, E.F. & Hashim, S.A. (1982). Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with a diet containing medium chain triglycerides. The American Journal of Clinical Nutrition, 35, 678-682.
6. Babayan, V.K. (1987). Medium chain triglycerides and structured lipids. Lipids, 22, 417-420.
7. Bach, A.C. & Babayan, V.K. (1982). Medium-chain triglycerides: an update. The American Journal of Clinical Nutrition, 36, 950-962.
8. Bray, G.A., Lee, M. & Bray, T.L. (1980). Weight gain of rats fed medium-chain triglycerides is less than rats fed long-chain triglycerides. International Journal of Obesity, 4, 27-32.
9. Brouns, F. & van der Vusse, G.J. (1998). Utilization of lipids during exercise in human subjects: metabolic and dietary constraints. British Journal of Nutrition, 79, 117-128.
10. Cheng, P., Lan, Y.M., Huang, B.X. et al. (1998). The development and utilization of Cinnamomum camphora seed oil. Journal of Jiangxi Forestry Science and Technology, 1, 26-27.
11. Esterbauer, H., Dieber-Rotheneder, M., Striegl, G. & Waeg, G. (1991). Role of vitamin E in preventing the oxidation of low-density lipoprotein. The American Journal of Clinical Nutrition, 53, 314-321.
12. Geliebter, A.A., Torbay, N., Bracco, E.F., Hashim, S.A. & Van Itallie, T.V. (1983). Overfeeding with medium-chain triglyceride diet results in diminished deposition of fat. The American Journal of Clinical Nutrition, 37, 1-4.
13. Hu, J.N., Zhang, B., Zhu, X.M. et al. (2011). Characterization of medium-chain triacylglycerol (MCT)-enriched seed oil from Cinnamomum camphora (Lauraceae) and its oxidative stability. Journal of Agricultural and Food Chemistry, 59, 4771-4778.
14. Jeppesen, P.B., Christensen, M.S., Høy, C.E. & Mortensen, P.B. (1997). Essential fatty acid deficiency in patients with severe fat malabsorption. The American Journal of Clinical Nutrition, 65, 837-843.
15. Kasai, M., Nosaka, N., Maki, H. et al. (2003). Effect of dietary medium-and long-chain triacylglycerols (MLCT) on accumulation of body fat in healthy humans. Asia Pacific Journal of Clinical Nutrition, 12, 151-160.
16. Koh, S.P., Arifin, N., Tan, C.P., Yusoff, M.S.A., Long, K. & Lai, O.M. (2011). Deep frying performance of enzymatically synthesized palm-based medium-and long-chain triacylglycerols (MLCT) oil blends. Food and Bioprocess Technology, 4, 124-135.
17. Lee, K.T. & Foglia, T.A. (2000). Synthesis, purification, and characterization of structured lipids produced from chicken fat. Journal of the American Oil Chemists' Society, 77, 1027-1034.
18. Lee, J.H., Lee, K.T., Akoh, C.C., Chung, S.K. & Kim, M.R. (2006). Antioxidant evaluation and oxidative stability of structured lipids from extra virgin olive oil and conjugated linoleic acid. Journal of Agricultural and Food Chemistry, 54, 5416-5421.
19. Lee, Y.Y., Tang, T.K. & Lai, O.M. (2012). Health benefits, enzymatic production, and application of Medium-and Long-Chain Triacylglycerol (MLCT) in food industries: a review. Journal of Food Science, 77, 137-144.
20. Lin, C.L., Chiang, S.H. & Lee, H.F. (1995). Causes of reduced survival of neonatal pigs by medium-chain triglycerides: blood metabolite and behavioral activity approaches. Journal of Animal Science, 73, 2019-2025.
21. Matsuo, T. & Takeuchi, H. (2004). Effects of structured medium-and long-chain triacylglycerols in diets with various levels of fat on body fat accumulation in rats. British Journal of Nutrition, 91, 219-226.
22. Matsuo, T., Matsuo, M., Taguchi, N. & Takeuchi, H. (2001). The thermic effect is greater for structured medium-and long-chain triacylglycerols versus long-chain triacylglycerols in healthy young women. Metabolism, 50, 125-130.
23. Matulka, R.A., Noguchi, O. & Nosaka, N. (2006). Safety evaluation of a medium-and long-chain triacylglycerol oil produced from medium-chain triacylglycerols and edible vegetable oil. Food and Chemical Toxicology, 44, 1530-1537.
24. Mayamol, P.N., Samuel, T., Balachandran, C., Sundaresan, A. & Arumughan, C. (2004). Zero-trans shortening using palm stearin and rice bran oil. Journal of the American Oil Chemists' Society, 81, 407-413.
25. Mitra, K., Shin, J.A., Lee, J.H. et al. (2012). Studies of reaction variables for lipase-catalyzed production of alpha-linolenic acid enriched structured lipid and oxidative stability with antioxidants. Journal of Food Science, 77, 39-45.
26. Papamandjaris, A.A., MacDougall, D.E. & Jones, P.J.H. (1988). Medium chain fatty acid metabolism and energy expenditure: obesity treatment implication. Life Science, 62, 1203-1215.
27. Seaton, T.B., Welle, S.L., Warenko, M.K. & Campbell, R.G. (1986). Thermic effect of medium-chain and long-chain triglycerides in man. The American Journal of Clinical Nutrition, 44, 630-634.
28. Shin, J.A., Akoh, C.C. & Lee, K.T. (2010). Enzymatic interesterification of anhydrous butter-fat with flaxseed oil and palm stearin to produce low-trans spreadable fat. Food Chemistry, 120, 1-9.
29. Tang, L., Hu, J.N., Zhu, X.M. et al. (2012). Enzymatic interesterification of Palm Stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat. Journal of Food Science, 77, 454-460.
30. Yuan, J., Wang, C., Chen, H., Zhou, H. & Ye, J. (2013). Prediction of fatty acid composition in Camellia oleifera oil by near infrared transmittance spectroscopy (NITS). Food Chemistry, 138, 1657-1662.
31. Zeb, A. (2012). Triacylglycerols composition, oxidation and oxidation compounds in Camellia oil using liquid chromatography mass spectrometry. Chemistry and Physics of Lipids, 165, 608-614.
32. Zeng, F.K., Yang, B., Wang, Y.H., Wang, W.F., Ning, Z.X. & Li, L. (2010). Enzymatic production of monoacylglycerols with camellia oil by the glycerolysis reaction. Journal of the American Oil Chemists' Society, 87, 531-537.
33. Zhang, Y., Liu, Y., Wang, J. et al. (2010). Medium- and long-chain triacylglycerols reduce body fat and blood triacylglycerols in hypertriacylglycerolemic, overweight but not obese, Chinese individuals. Lipids, 45, 501-510.
34. Zhu, X.M., Hu, J.N., Xue, C.L. et al. (2011). Physiochemical and oxidative stability of interesterified structured lipid for soft margarine fat containing D 5-UPIFAs. Food Chemistry, 10, 101-106.