113829-10-0Relevant articles and documents
Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of the products
Seriburi, Vimon,Akoh, Casimir C.
, p. 711 - 716 (1998)
The structural composition and thermal properties of the products of enzymatic interesterification of triolein and tristearin were investigated. The biocatalyst for the reaction was an immobilized Candida antarctica lipase, SP435. Enzyme load of 10% (w/w reactants) produced 72% of desired total products. Oleoyl-distearoyl triglycerides (SSO, OSS) had higher melting points than dioleoyl-stearoyl triglycerides (OOS, SOO) because the sample contained larger amounts of stearic acid than oleic acid residues. SOS and OSO were hardly produced (0.2 to 1.2%), which indicates that SP435 acted as a nonspecific lipase when catalyzing the interesterification of triolein and tristearin. The maximal yield of OSS and SSO (46.9%) was achieved with a 1:2 mole ratio of triolein to tristearin. As the proportion of tristearin was increased, the production of SOO and OOS decreased, the melting profile of the interesterified triglycerides shifted toward higher melting forms, and the solid fat content increased, indicating formation of hard fats.
Enantioselective chromatography in analysis of triacylglycerols common in edible fats and oils
Kalpio, Marika,Nylund, Matts,Linderborg, Kaisa M.,Yang, Baoru,Kristinsson, Bj?rn,Haraldsson, Gudmundur G.,Kallio, Heikki
, p. 718 - 724 (2015/02/02)
Enantiomers of racemic triacylglycerol (TAG) mixtures were separated using two chiral HPLC columns with a sample recycling system and a UV detector. A closed system without sample derivatisation enabled separation and identification by using enantiopure reference compounds of eleven racemic TAGs with C12-C22 fatty acids with 0-2 double bonds. The prolonged separation time was compensated for byfewer pretreatment steps. Presence of one saturated and one unsaturated fatty acid in the asymmetricTAG favoured the separation. Enantiomeric resolution, at the same time with stronger retention of TAGs,increased with increasing fatty acid chain length in the sn-1(3) position. Triunsaturated TAGs containingoleic, linoleic or palmitoleic acids did not separate. The elution order of enantiomers was determined bychemoenzymatically synthesised enantiopure TAGs with a co-injection method. The method is applicableto many natural fats and oils of low unsaturation level assisting advanced investigation of lipid synthesisand metabolism.