Development of <em>zero-trans</em> shortenings with high thermo-oxidative stability by enzymatic transesterification

E. Gruczynska-Sekowska; F. Aladedunye; F. Anwar; P. Koczon; D. Kowalska; M. Kozlowska; E. Majewska; K. Tarnowska

doi:10.3989/gya.0564191

Autores/as

E. Gruczynska-Sekowska Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW) https://orcid.org/0000-0003-3309-9425
F. Aladedunye Department of Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba - Feal Stability Consultants, Lethbridge
F. Anwar Department of Chemistry, University of Sargodha https://orcid.org/0000-0002-2704-7947
P. Koczon Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW) https://orcid.org/0000-0002-8449-6933
D. Kowalska Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW) https://orcid.org/0000-0002-3680-636X
M. Kozlowska Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW) https://orcid.org/0000-0002-9252-3268
E. Majewska Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW) https://orcid.org/0000-0002-5910-1119
K. Tarnowska Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW) https://orcid.org/0000-0002-8459-9019

DOI:

https://doi.org/10.3989/gya.0564191

Palabras clave:

Aceite de cánola, Ácido Esteárico, Cero-trans shortening, Estearina de palma, Fritura, Transesterificación enzimática

Resumen

Los innovadores shortenings cero-trans para frituras se obtenían por transesterificación enzimática utilizando como sustratos una mezcla de estearina de palma con aceite de cánola y ácido esteárico. Tanto las enzimas inmovilizadas (Novozym 435, Lipase PS “Amano” IM) como las no inmovilizadas (Lipomod TM 34P) fueron aplicadas como biocatalizadores. El contenido de ácido palmítico, el ácido graso que define el tipo adecuado de formación cristalina, fue del 15% en las mezclas de reacción. Los lípidos estructurados innovadores tenían propiedades físicas comparables a los shortenings comerciales y estabilidad de oxidación térmica similar en proceso de fritura. Los cristales en forma de aguja predominaban tanto en los productos de transesterificación como en los shortenings para frituras disponible en el mercado. Además, los perfiles de contenido de grasa sólida de los lípidos estructurados cero trans producidos por Novozym 435 y Lipase PS “Amano” IM eran similares a los perfiles de los shortenings comerciales.

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