Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Enzymatic Synthesis of Low Trans Fats Using Rice Bran Oil, Palm Stearin and High Oleic Sunflower Seed Oil

미강유, 팜스테아린 및 고올레인산 해바라기씨유를 이용한 저트랜스 유지의 효소적 합성

  • Kim, Ji-Young (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Low trans fats were synthesized by interesterification of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) using TLIM from Thermomyces lanuginosa. After 24-h reaction, physicochemical characteristics such as fatty acid and triacylglycerol composition, solid fat content, melting point, tocopherol, oryzanol and phytosterol contents were evaluated. Trans fatty acid contents of the produced low-trans fats showed less than 0.5 wt%. Mostly, triacylglycerol species in the products were palmitoyl-linoleoyl-oleoyl-glycerol (PLO), palmitoyl-oleoyl-oleoyl-glycerol (POO) and palmitoyl-oleoyl-palmitoyl-glycerol (POP). Total tocopherol contents ranged from 6.94 to 11.83 mg/100 g while $0.18{\sim}0.49$ mg/100 g of $\gamma$-oryzanol and $182.47{\sim}269.08$ mg/100 g of phytosterols were observed depending on the substrates ratios. When the content of PS in the reaction substrate was increased, solid fat content and slip melting points were increased.

미강유, 팜스테아린 및 고올레인산 해바라기씨유의 효소적 interesterification을 통하여 저트랜스 유지를 합성하였고, 합성 시 Thermomyces lanuginose로부터 획득된 TLIM 효소를 이용하였다. 반응 기질의 비율에 따라 합성된 저트랜스 유지의 solid fat content(SFC)를 살펴본 결과, 전체적으로 고올레인산 해바라기씨유의 비율이 높아질수록 각 온도에 해당하는 SFC는 감소하는 경향을 보인 반면, 팜스테아린의 비율이 높아질수록 SFC는 증가하는 경향을 보였다. DSC를 통한 흡열 및 발열 곡선 분석결과, 팜스테아린의 함량이 높아질수록 피크가 높은 온도 쪽으로 이동하는 것을 확인할 수 있었다. 저트랜스 유지의 지방산 조성을 살펴본 결과, palmitic acid(C16:0), oleic acid(C18:1), linoleic acid(C18:2)가 주요 지방산들로써 전체 지방산 조성의 90% 이상을 차지하고 있었고, 총 트랜스지방산은 비율별로 0.5 area%의 수치를 보이며, 1% 미만의 낮은 함량을 보였다. Triacylglycerol (TAG) 조성을 reverse-phase HPLC를 이용하여 분석한 결과, 주요 TAG 조성은 OOL, PLO, PLP, OOO, POO, POP, POS 등으로 측정되었으며, 그 중 PLO와 POO 및 POP가 전체 조성의 50% 이상을 차지하였다. 한편, 여러 비율별로 합성된 저트랜스 유지의 총 tocopherol은 $6.94{\sim}11.83$ mg/100 g의 함량을 보였고, oryzanol은 $0.18{\sim}0.49$ mg/100 g의 함량을 보였으며, phytosterol 함량은 전체적으로 $182.48{\sim}269.07$ mg/100 g 사이의 다양한 수치를 나타내었다.

Keywords

References

  1. Woo KM, Lee YS, Kim YH. 2007. Effect of dietary tocotrienol extracted from rice bran on hematological and histological changes of the mouse. Korean J Plant Res 20: 104-112
  2. De Deckere EA, Korver O. 1996. Minor constituents of rice bran oil as functional foods. Nutr Rev 54: s120-s126 https://doi.org/10.1111/j.1753-4887.1996.tb03831.x
  3. Sharma RD. 1980. Effect of hydroxy acids on hypercholesterolemia in rats. Atherosclerosis 37: 463-468 https://doi.org/10.1016/0021-9150(80)90152-5
  4. Seetharamaiah GS, Chandrasekhara N. 1993. Comparative hypocholesterolemic activities of oryzanol, curcumin and ferulic acid in rats. J Food Sci Technol 30: 249-252
  5. Cheruvanky R, Thummala RC. 1991. Nutritional and biochemical aspects of the hypolipid emic action of rice bran oil; a review. J Am Coll Nutr 10: 593-601 https://doi.org/10.1080/07315724.1991.10718181
  6. Lee JH. 1987. Characteristics and utilization of rice bran oil. The Kor Oil Chem Soc 4: 1-6
  7. Okada T, Yamaguchi N. 1983, Antioxidant effect and pharmacology of oryzanol. Yukagaku 32: 305-310
  8. Ishitani A. 1980. Oryzanol antioxidant for food. Japan Kokai Tokkyo Koh JP 80 50 094 (C.A-93:112560)
  9. Shapiro S. 1997. Do trans fatty acids increase the risk of coronary artery disease? A critique of the epidemiologic evidence. Am J Clin Nutr 66: 1011-1017
  10. Kim CH, Won MS, Song YS. 2002. Effect of trans fatty acid containing fats on cholesterol metabolism and hepatic membrane fluidity in rats. Korean J Life Sci 12: 769-779 https://doi.org/10.5352/JLS.2002.12.6.769
  11. Lichtenstein AH. 1998. Trans fatty acid and blood lipid levels, Lp(a), parameters of cholesterol metabolism and hemostatic factors. J Nutr Biochem 9: 244-248 https://doi.org/10.1016/S0955-2863(98)00016-3
  12. Lee KT, Akoh CC. 1998. Structure lipids: synthesis and applications. Food Rev Int 14: 17-34 https://doi.org/10.1080/87559129809541148
  13. Lee KT, Foglia TA, Lee JH. 2005. Low-calorie fat substitutes: synthesis and analysis. In Handbook of industrial biocatalysis. Hou CT, ed. CRC Press, FL, USA. Vol 16, p1-19
  14. Farmani J, Hamedi M, Safari M, Madadlou A. 2007. Trans-free iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils. Food Chem 102: 827-833 https://doi.org/10.1016/j.foodchem.2006.06.015
  15. Karabulut I, Turan S, Ergin G. 2004. Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. Eur Food Res Tech 218: 224-229 https://doi.org/10.1007/s00217-003-0847-4
  16. Zhang H, Pedersen LS, Kristensen D, Adler-Nissen J, Holm HC. 2004. Modification of margarine fats by enzymatic interesterification: evaluation of a solid-fat-content-based exponential model with two groups of oil blends. J Am Oil Chem Soc 81: 653-658 https://doi.org/10.1007/s11746-004-957-9
  17. Lee KT, Akoh CC. 1997. Effects of selected substrate forms on the synthesis of structured lipids by two immobilized lipases. J Am Oil Chem Soc 74: 579-584 https://doi.org/10.1007/s11746-997-0183-0
  18. Kim IH, Kim H, Lee KT, Chung SH, Ko SN. 2002. Lipasecatalyzed acidolysis of perilla oil with caprylic acid to produce structured lipids. J Am Oil Chem Soc 79: 363-367 https://doi.org/10.1007/s11746-002-0489-3
  19. Lee KT, Akoh CC. 1998. Characterization of enzymatically synthesized structured lipids containing eicosapentaenoic, docosahexaenoic acid, and caprylic acids. J Am Oil Chem Soc 75: 495-499 https://doi.org/10.1007/s11746-998-0253-y
  20. Lee KT, Foglia TA. 2000. Synthesis, purification and characterization of structured lipids produced from chicken fat. J Am Oil Chem Soc 77: 1027-1034 https://doi.org/10.1007/s11746-000-0163-9
  21. 식품의약품안전청. 2007. 식품 등 기준규격미설정 물질의 시험방법. 식품의약품안전청고시 제2007-10호
  22. Fomuso LB, Akoh CC. 2003. Lipase-catalyzed acidolysis of olive oil and caprylic acid in a bench-scale packed bed bioreactor. Food Res Int 35: 15-21 https://doi.org/10.1016/S0963-9969(00)00158-7
  23. Nam HY, Lee KT. 2008. Enzymatic synthesis of low-trans fats containing conjugated linoleic acids and their physicochemical characteristics. J Korean Soc Food Sci Nutr 37: 752-760 https://doi.org/10.3746/jkfn.2008.37.6.752
  24. Park RK, Lee KT. 2003. Optimization for the phytosterol extraction and production of structured lipids from safflower seed. Kor J Food Preserv 10: 219-223

Cited by

  1. Synthesis and Characterization of Structured Lipids from Evening Primrose Seeds Oil and Rice Bran Oil vol.39, pp.8, 2010, https://doi.org/10.3746/jkfn.2010.39.8.1156
  2. Fatty Acid Composition, Contents of Tocopherols and Phytosterols, and Oxidative Stability of Mixed Edible Oil of Perilla Seed and Rice Bran Oil vol.27, pp.1, 2014, https://doi.org/10.9799/ksfan.2014.27.1.059
  3. Development and Physical Properties of Low-Trans Spread Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Synthesis vol.39, pp.9, 2010, https://doi.org/10.3746/jkfn.2010.39.9.1328