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Lipase-catalysed acidolysis of mango kernel fat with capric acid to obtain medium- and long-chain triacylglycerols.

Sneha, R. and Jeyarani, T. (2018) Lipase-catalysed acidolysis of mango kernel fat with capric acid to obtain medium- and long-chain triacylglycerols. International Journal of Food Science and Technology, 53. pp. 1527-1534.

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Abstract

Mango kernel fat (MKF) was blended with capric acid (1:5 mole ratio) and subjected to acidolysis using 1,3 specific lipase Lipozyme IM (Mucor miehei) for different time intervals (30 min to 24 h). The capric acid content increased gradually up to 43.5 mol% with corresponding decrease in stearic acid content (45.7– 17.4 mol%). DSC crystallisation thermograms showed a new exothermic peak at lower temperature, and HPLC profile showed new peaks both indicating the formation of new lower melting triglycerides. A decrease in higher melting triglycerides and gradual increase in new triglycerides was observed. Two prominent newly formed triglycerides were characterised by ESI/MS studies and identified as 2-oleo-dicaprin (10, 180, 10) and stearo-oleo-caprin (18, 180, 10). Solid fat content decreased at all temperatures and samples interesterified for 5 h remained liquid at ambient conditions. The modified MKF can increase the food application from MKF in addition to contributing to health benefits of medium- and long-chain triglycerides.

Item Type: Article
Uncontrolled Keywords: 1,3 specific lipase, acidolysis, capric acid, interesterification, mango kernel fat, medium-chain triglycerides, Mucor miehei.
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Sep 2018 06:04
Last Modified: 03 Sep 2018 06:04
URI: http://ir.cftri.com/id/eprint/13835

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