Publications
Detailed Information
Enzymatic Production of Trans-Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Adhikari, P. | - |
dc.contributor.author | Shin, J.A. | - |
dc.contributor.author | Lee, J.H. | - |
dc.contributor.author | Hu, J.N. | - |
dc.contributor.author | Hwang, K.T. | - |
dc.contributor.author | Lee, K.T. | - |
dc.creator | 황금택 | - |
dc.date.accessioned | 2013-10-18T00:31:11Z | - |
dc.date.available | 2013-10-18T00:31:11Z | - |
dc.date.created | 2018-01-19 | - |
dc.date.issued | 2009-03 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | https://hdl.handle.net/10371/83695 | - |
dc.description.abstract | Rice bran oil (RBO) was fractionated into 2 phases, solid (S-RBO) and liquid (L-RBO), using acetone at -18 degrees C and the weight yield of each S-RBO and L-RBO was 45.5% and 54.5%, respectively. Then, trans-free hard fat was synthesized from trans-free substrate of S-RBO and fully hydrogenated soybean oil (FHSBO) at different molar ratios (S-RBO : FHSBO; 1:1, 1:1.5, 1:2, and 1:3) with Lipozyme TL IM lipase (10% of total substrate). Conjugated linoleic acid (CLA, 20% of total substrate) was used as functional fatty acids for the production of trans-free hard fat. After fatty acid analysis, CLA (12.2% to 14.2%) was found on the triacylglycerol ( TAG) backbone of the interesterified products along with stearic (37.6% to 49%), palmitic (15% to 17.9%), and oleic acids (13.3% to 19.2%). The interesterified product contained higher level of saturated fatty acid (62.6% to 70.1%) at sn- 2 position. Total tocopherols (alpha-, gamma-, and delta-; 1.4 to 2.6 mg/100 g) and phytosterols (campesterol, stigmasterol, and beta-sitosterol; 220.5 to 362.7 mg/100 g) were found in the interesterified products. From DSC results, solid fat contents of the interesterified products (S-RBO: FHSBO 1:1, 1:1.5, 1:2, and 1:3) at 25 degrees C were 23.1%, 27%, 30.1%, and 44.9%. The interesterified products consisted mostly of beta' form crystal with a small portion of beta form. The interesterified product (S-RBO : FHSBO 1:1.5) was softer than the physical blend but slightly harder than commercial shortenings as measured by texture analyzer. Thus, trans-free hard fat stock, which may have a potential functionality could be produced with various physical properties. | - |
dc.description.sponsorship | This study was supported by the Korea Research Foundation, grant funded by the Korean government (KRF-2007-313-F00149). | - |
dc.language | 영어 | - |
dc.language.iso | en | en |
dc.publisher | Institute of Food Technologists | - |
dc.title | Enzymatic Production of Trans-Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid | - |
dc.type | Article | - |
dc.author.alternative | 황금택 | - |
dc.identifier.doi | 10.1111/j.1750-3841.2009.01052.x | - |
dc.citation.journaltitle | Journal of Food Science | - |
dc.identifier.wosid | 000264272500024 | - |
dc.identifier.scopusid | 2-s2.0-62549113885 | - |
dc.description.srnd | OAIID:oai:osos.snu.ac.kr:snu2009-01/102/0000050589/3 | - |
dc.description.srnd | SEQ:3 | - |
dc.description.srnd | PERF_CD:SNU2009-01 | - |
dc.description.srnd | EVAL_ITEM_CD:102 | - |
dc.description.srnd | USER_ID:0000050589 | - |
dc.description.srnd | ADJUST_YN:Y | - |
dc.description.srnd | EMP_ID:A077289 | - |
dc.description.srnd | DEPT_CD:352 | - |
dc.description.srnd | CITE_RATE:1.601 | - |
dc.description.srnd | FILENAME:첨부된 내역이 없습니다. | - |
dc.description.srnd | DEPT_NM:식품영양학과 | - |
dc.description.srnd | EMAIL:keum@snu.ac.kr | - |
dc.description.srnd | SCOPUS_YN:Y | - |
dc.description.srnd | CONFIRM:Y | - |
dc.citation.endpage | E96 | - |
dc.citation.number | 2 | - |
dc.citation.startpage | E87 | - |
dc.citation.volume | 74 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Hwang, K.T. | - |
dc.identifier.srnd | 2009-01/102/0000050589/3 | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.identifier.bibliographicCitation | Journal of Food Science, v.74, no.2, pp.E87 - E96 | - |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.