Frying Performance of Zero Trans Shortenings Produced by Enzymatic Interesterification

• Autorzy: Eliza Gruczyńska-Sękowska

Warianty tytułu

Stabilność przeciwutleniająca szorteningów zero trans otrzymywanych metodą przeestryfikowania enzymatycznego

• Języki publikacji: EN

Abstrakty

EN

Novel zero trans frying shortenings were formed by enzymatic interesterification, exploring palm stearin and canola oil mixture and stearic acid as substrates. Both immobilised (Novozym 435, Lipase PS "Amano" IM) and non-immobilised (Lipomod TM 34P) enzymes were applied as biocatalysts. Frying performance evaluation of the final interesterification products showed improvement in stability at model frying conditions compared to the commercial frying shortening and the non-interesterified mixture. The interesterification products were characterised by lower rate of polymers formation and lower rate of tocopherols disappearance during frying. (original abstract)

Nowe szorteningi smażalnicze zero trans otrzymywano metodą przeestryfikowania enzymatycznego wykorzystując mieszaninę stearyny palmowej z olejem canola i kwasem stearynowym. Jako biokatalizatory reakcji stosowano zarówno enzymy immobilizowane (Novozym 435, Lipase PS "Amano" IM), jak i lipazy nieuruchomione na żadnym nośniku (Lipomod TM 34P). Szorteningi zero trans wykazywały wyższą stabilność w modelowych warunkach smażenia w porównaniu do handlowego szorteningu smażalniczego i nieprzeestryfikowanej mieszaniny. Produkty przeestryfikowania charakteryzowały się mniejszą szybkością powstawania polimerów oraz mniejszą szybkością zanikania tokoferoli podczas smażenia. (abstrakt oryginalny)

Słowa kluczowe

EN

Food commodities; Food production technology; Food research; Quality of food products; Edible fats

PL

Towaroznawstwo żywności; Technologia produkcji żywności; Badanie żywności; Jakość produktów żywnościowych; Tłuszcze jadalne

• Czasopismo: Towaroznawcze Problemy Jakości
• Rocznik: 2019
• Numer: nr 1
• Strony: 66--73

Twórcy

autor

Eliza Gruczyńska-Sękowska

• Warsaw University of Life Sciences

Bibliografia

• [1] Eckel R.H., Borra S., Lichtenstein A.H., Yin-Piazza S.Y. (2007) Understanding the complexity of trans fatty acid reduction in the American diet: American Heart Association Trans Fat Conference 2006: Report of the Trans Fat Conference Planning Group. Circulation, 115, 2231-2246.
• [2] Orthoefer F.T. (2005) Performance of trans-free vegetable oils in shortenings and deepfat frying. Lipid Technology, 17, 101-106.
• [3] Stender S., Dyerberg J. (2003). The influence of trans fatty acids on health. A report from the Danish Nutrition Council, 45, 30-32.
• [4] Chavarro J.E., Stampfer M.J., Campos H., Kurth T., Willett W.C., Ma J. (2008). A prospective study of trans-fatty acid levels in blood and risk of prostate cancer. Cancer Epidemiology Biomarkers and Prevention, 17, 95-101.
• [5] Lichtenstein A.H., Appel L.J., Brands M., Carnethon M., Daniels S., Franch H.A., et al. (2006) Diet and lifestyle recommendations. Circulation, 114, 82-96.
• [6] Uauy R., Aro A., Clarke R., Ghafoorunissa R., L'Abbé M., Mozaffarian D., et al. (2009) WHO scientific update on trans fatty acids: summary and conclusions. European Journal of Clinical Nutrition, 63, S68-S75.
• [7] DeMan J.M. (1992). X-ray diffraction spectroscopy in the study of fat polymorphism. Food Research International, 25, 471-476.
• [8] Ahmadi L., Marangoni A.G. (2009) Functionality and physical properties of interesterified high oleic shortening structured with stearic acid. Food Chemistry, 117, 668-673.
• [9] Hegsted D.M., McGandy R.B., Myers M.L., Stare F.J. (1965). Quantitative effects of dietary fat on serum cholesterol in man. The American Journal of Clinical Nutrition, 17, 281-295.
• [10] [10] Keys A., Anderson J.T., Grande F. (1965) Serum cholesterol response to changes in the diet. IV: Particular saturated fatty acids in the diet. Metabolism, 14, 776-787.
• [11] Bonanom A., Grundy S.M. (1988) Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels. The New England Journal of Medicine, 318, 1244-1248.
• [12] Kowalska D., Gruczynska E., Kowalska M. (2015) The effect of enzymatic interesterification on the physico-chemical properties and thermo-oxidative stabilities of beef tallow stearin and rapeseed oil blends. Journal of Thermal Analysis and Calorimetry, 120, 507-517.
• [13] Aladedunye F.A., Przybylski R. (2011). Rapid assessment of frying performance using small size samples of oils/fats. Journal of the American Oil Chemists' Society, 88, 1867-1873.
• [14] AOAC (1990) Official methods of analysis of the Association of Official Analytical Chemists, 15th ed. Assoc Off Anal Chem, Arlington, VA, USA.
• [15] Schulte E. (2004) Economical micromethod for determination of polar components in frying fats. European Journal of Lipid Science and Technology, 106, 772-776.
• [16] ISO (2007). Animal and vegetable fats and oils - determination of polymerized triglycerides content by high performance size exclusion chromatography (HPSEC), International Organization for Standardization, Standard No. 16931, Geneva.
• [17] Firestone D. (2009) Official methods and recommended practices of the American Oil Chemists' Society, 6th ed. American Oil Chemists' Society, Champaign, IL, USA.
• [18] Fritsch C.W. (1981) Measurements of frying fat deterioration: A brief review. Journal of the American Oil Chemists' Society, 58, 272-274.
• [19] Firestone D. (2006) Regulation of frying fat and oil. In: Erickson M.D. (ed.) Deep frying: chemistry, nutrition, and practical applications, AOCS press, Illinois.
• [20] Seppanen C.M., Song Q., Csallany A.S. (2010) The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food system. Journal of the American Oil Chemists' Society, 87, 469-481.
• [21] Verleyen T., Kamal-Eldin A., Mozuraityte R., Verhe R., Dewettnck K., Huyghebaert A., et al. (2002) Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols. European Journal of Lipid Science and Technology, 104, 228-233.
• [22] Marmesat S., Morales A., Velasco J., Dobarganes M.C. (2010) Action and fate of natural and synthetic antioxidants during frying. Grasas y Aceites, 61, 333-340.

Identyfikatory

DOI

10.19202/j.cs.2019.01.06