Abstract
The central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties. The enzymatic interesterification conducted at 70°C for 2, 4, and 6 hours, respectively, with milk thistle oil and lard blend as starting reactants was catalyzed by 1,3-specific lipase Lipozyme RM IM, obtained from Rhizomucor miehei. Pressure Differential Scanning Calorimetry (PDSC) and Fourier Transform Infrared Spectroscopy (FT-IR) were applied to evaluate quality of products formed. Although PDSC curves showed lower oxidative stability of newly synthesized fats as compared to both starting materials separately, they can be considered adequate substitutes of human fat milk fat, as distribution of fatty acids in triacylglycerol molecules of substitutes obtained is much alike human milk fat itself, as resulted from analysis of GC data collected. Obvious changes in chemical structure of fats occurring during interesterification resulted in specific alterations in IR spectra of processed materials. Spectral data accompanied by PLS technique were successfully used for accurate determination of oxidative stability of new fats through indirect procedure, i.e., IR-PDSC-reference analysis of induction time. Additionally IR data exclusively, i.e., without any reference data, occurred powerfully in discrimination of human fat milk substitutes obtained.
Highlights
The structure of main constituents of food plays a vital role in the process of food interaction with chemicals present in human digestive track
The fatty acid composition of HMF is very unique. It is of high content of the saturated palmitic acid and contains specific polyunsaturated fatty acids that are absent in other fats, i.e., fats contained in milks of different origin [2,3,4,5]
It was assumed that a combination of lard and milk thistle in interesterification process opens possibility of obtaining HMF alike fat in terms of the fatty acid composition and their distribution in TAG [2, 25, 26]
Summary
The structure of main constituents of food (the so-called food matrix) plays a vital role in the process of food interaction with chemicals present in human digestive track. Chemical structures of fatty acids, i.e., carbon chain length and degree of saturation, together with their location position in glycerol (sn-1, sn-2, or sn3), determine chemical, physical, and biological properties of TAG This results in various digestibility followed by different impact on human health when fats are consumed [1]. Interesterification is well known procedure for modification of physicochemical properties of oils and fats Within this process fatty acids are exchanged within and among TAG until a thermodynamic equilibrium is reached [7, 16, 17]. It was assumed that a combination of lard and milk thistle in interesterification process opens possibility of obtaining HMF alike fat in terms of the fatty acid composition and their distribution in TAG [2, 25, 26]. IR spectroscopy serves as an established method to determine types and number of chemical bonds present in studied sample and can be used to follow chemical changes occurring in processed fats [29, 31]
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