Sacha inchi oil(SIO)and red palm oil(RPO)have potential nutritious and functional applications.Their combination may yield lipid-based products that contain high amounts of polyunsaturated fatty acids(PUFAs),carotenoi...Sacha inchi oil(SIO)and red palm oil(RPO)have potential nutritious and functional applications.Their combination may yield lipid-based products that contain high amounts of polyunsaturated fatty acids(PUFAs),carotenoids,tocopherols,and phytosterols.This study explored the effect of enzymatic interesterification(EIE)catalyzed by the sn-1,3-specific Lipozyme^(R)TL IM on three different ratios of RPO:SIO mixtures:75:25,50:50,and 25:75(w/w).At higher RPO concentrations,more higher-melting triacylglycerols(TAGs)were incorporated into the mixture,particularly C46 and C48 TAGs.Conversely,increasing the SIO concentration incorporated more lower-melting TAGs dominated by PUFAs such asα-linolenic and linoleic acids.Upon EIE,relative TAG abundance experienced changes where trisaturated(S3)and triunsaturated(U3)TAGs decreased,whereas disaturated(S2U)and diunsaturated(SU2)TAGs increased.Melting behavior and fat crystal structure as resolved by differential scanning calorimetry and X-ray scattering analysis,respectively,also revealed notable differences between blends.The blend with the highest RPO content produced higher-melting peaks,thus presenting a potential use in plastic fat-related applications.In contrast,a blend with higher SIO ratios may be used in the preparation of margarine or other lipid products.Further studies and optimization are warranted to focus on the applications of blends in one particular use.展开更多
文摘Sacha inchi oil(SIO)and red palm oil(RPO)have potential nutritious and functional applications.Their combination may yield lipid-based products that contain high amounts of polyunsaturated fatty acids(PUFAs),carotenoids,tocopherols,and phytosterols.This study explored the effect of enzymatic interesterification(EIE)catalyzed by the sn-1,3-specific Lipozyme^(R)TL IM on three different ratios of RPO:SIO mixtures:75:25,50:50,and 25:75(w/w).At higher RPO concentrations,more higher-melting triacylglycerols(TAGs)were incorporated into the mixture,particularly C46 and C48 TAGs.Conversely,increasing the SIO concentration incorporated more lower-melting TAGs dominated by PUFAs such asα-linolenic and linoleic acids.Upon EIE,relative TAG abundance experienced changes where trisaturated(S3)and triunsaturated(U3)TAGs decreased,whereas disaturated(S2U)and diunsaturated(SU2)TAGs increased.Melting behavior and fat crystal structure as resolved by differential scanning calorimetry and X-ray scattering analysis,respectively,also revealed notable differences between blends.The blend with the highest RPO content produced higher-melting peaks,thus presenting a potential use in plastic fat-related applications.In contrast,a blend with higher SIO ratios may be used in the preparation of margarine or other lipid products.Further studies and optimization are warranted to focus on the applications of blends in one particular use.
