Human milk fat substitute produced by enzymatic interesterification of vegetable oil blend

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dc.authoridkarabulut, ihsan/0000-0002-9014-8863;
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidTuran, Semra Yaprak/AAG-8813-2019
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorTuran, Semra
dc.contributor.authorVural, Halil
dc.contributor.authorKayahan, Mummer
dc.date.accessioned2024-08-04T20:30:43Z
dc.date.available2024-08-04T20:30:43Z
dc.date.issued2007
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPalm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme(R) TL IM) for obtaining a product that contains similar triacylglycerol (TAG) structure to that of human milk fat (HMF). Reactions were carried out in a double jacketed glass vessel equipped with magnetic stirrer at 60 degrees C for 21 4, 6, 8, 12 and 24 h. The blend was analyzed for fatty acid composition of both total fatty acids and those at the sn-2 position after pancreatic lipase hydrolysis. After interesterification, TAGs were purified by thin layer chromatography and TAG species were determined according to the carbon number (CN) by high-temperature gas chromatography. Enzymatic interesterification generated significant differences for all TAG species from CN30 to CN54. Concentrations of some TAG species (CN30, 32, 34, 36, 38, 50, 52 and 54) decreased, while some (CN40 to 48) increased after 24 h. TAG species with higher CN reached maximum levels at the end of 6 h of reaction time. The predominant TAGs of the reaction product after 24 h were CN46, 48, 50, 52 and 54 with ratios of 13.8, 18.2, 13.9, 17.8, and 12.1%, respectively. These TAG species contain mainly 1,3-diunsaturated-2-saturated structure, like HMF.en_US
dc.identifier.endpage438en_US
dc.identifier.issn1330-9862
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-40749146825en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage434en_US
dc.identifier.urihttps://hdl.handle.net/11616/94484
dc.identifier.volume45en_US
dc.identifier.wosWOS:000251682600014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherFaculty Food Technology Biotechnologyen_US
dc.relation.ispartofFood Technology and Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjecthuman milk fat substituteen_US
dc.subjectlipaseen_US
dc.subjectinteresterificationen_US
dc.subjecttriacylglycerolen_US
dc.subjectfatty aciden_US
dc.titleHuman milk fat substitute produced by enzymatic interesterification of vegetable oil blenden_US
dc.typeArticleen_US

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