Preparation of human milk fat substitute and improvement of its oxidative stability

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-03-24 DOI:10.3989/gya.0444211

H.A. Liu, J. Huang, T. M. Olajide, Tianyu Liu, Z.M. Liu, X. Liao, X. Weng

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引用次数: 0

Abstract

1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.

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人乳脂替代品的制备及其氧化稳定性的提高

以富含三棕榈素（PPP）的棕榈硬脂酸和油酸乙酯为原料，通过酶促酯交换法合成了1,3-二棕榈酰-2-棕榈酰甘油（OPO）。对温度、含水量、酶负荷和底物摩尔比等酶法酯交换参数进行了优化。检测到高含量的C52（主要是OPO及其异构体化合物）产物（46.7%）和75.3%的sn-2棕榈酸（PA）含量。此外，根据数学模型，将OPO母乳脂肪替代品（HMFS）与椰子油、大豆油、藻类油和微生物油以0.70:0.18:0.11:0.004:0.007的重量比混合，以模拟母乳脂肪中的脂肪酸。最终HMFS中的主要和重要脂肪酸在HMF中存在的脂肪酸的范围内。最终HMFS可以促进婴儿对脂肪和矿物质的吸收以及视网膜组织的发育。L-抗坏血酸棕榈酸酯（L-AP）和维生素E（VE）的混合物在OPO-HMFS和OPO-HMFS-乳液中产生协同抗氧化作用。这一发现对提高HMFS的质量和延长其保质期具有重要意义。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality