Lipase-catalysed acidolysis of mango kernel fat with capric acid to obtain medium- and long-chain triacylglycerols.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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Relation |
http://ir.cftri.com/13835/
https://dx.doi.org/10.1111/ijfs.13734 |
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Title |
Lipase-catalysed acidolysis of mango kernel fat with capric acid
to obtain medium- and long-chain triacylglycerols.
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Creator |
Sneha, R.
Jeyarani, T. |
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Subject |
17 Fatty Acid Chemistry
06 Mango |
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Description |
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.
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Date |
2018
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Type |
Article
PeerReviewed |
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Format |
pdf
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Language |
en
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Identifier |
http://ir.cftri.com/13835/1/International%20Journal%20of%20Food%20Science%20and%20Technology%202018%2C%2053%2C%201527%E2%80%931534.pdf
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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