{"title":"利用红外光谱分析牛脂、牛奶和植物油混合物通过酯交换反应产生的结构脂类的特征","authors":"Busra Nur Okcu, Ayse Burcu Aktas","doi":"10.1002/aocs.12801","DOIUrl":null,"url":null,"abstract":"<p>This study aimed to restructure beef tallow-milk-vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono-di-triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid-infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy\",\"authors\":\"Busra Nur Okcu, Ayse Burcu Aktas\",\"doi\":\"10.1002/aocs.12801\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study aimed to restructure beef tallow-milk-vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono-di-triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid-infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2023-12-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12801\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12801","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy
This study aimed to restructure beef tallow-milk-vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono-di-triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid-infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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