Enzymatic synthesis of structured lipids rich in α‐linolenic acid: impacts of triacylglycerol profile on physicochemical characteristics

Abstract

SummaryMedium‐ and long‐chain triacylglycerols rich in α‐linolenic acid (ALA‐MLCT) are a kind of functional structural lipids that provide ω‐3 fatty acid and faster energy supply to human body. To improve the functional and nutritional properties of vegetable oils, we proposed an effective strategy for the synthesis of ALA‐MLCT by enzymatic interesterification of coconut oil and flaxseed oil. Lipase UM1 exhibited the highest interesterification activity compared with commercial Lipozyme RM IM, Lipozyme TL IM and Novozym 435. MLCT (76.59%) and ALA‐MLCT (45.03%) were obtained under the optimum reaction conditions: substrate molar ratio (coconut oil/flaxseed oil) 1:1, temperature 40 °C, Lipase UM1 loading 25 U g‑1. Furthermore, we identified 14 characteristic triacylglycerols molecules between enzymatic interesterification and physical blend by orthogonal partial least squares‐discrimination analysis (OPLS‐DA) model. The content of triunsaturated type triacylglycerols in enzymatic interesterification product (11.29%) was lower than that of physical blend (36.25%). Enzymatic interesterification product had lower solid fat content and 2.44 times oxidative stability than physical blend. These findings provide an effective strategy for the synthesis of functional ALA‐MLCT and advance the understanding of the relationship between triacylglycerols composition and physicochemical characteristics.