Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/8804
Title: Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow-corn oil blends
Authors: Aktaş, Ayşe Burcu
Özen, Banu
Alamprese, Cristina A.
Özen, Banu
Izmir Institute of Technology. Food Engineering
Cumhuriyet Üniversitesi
Izmir Institute of Technology
University of Milan
Keywords: Fatty acids
Petroleum industry
Crystal morphologies
Vegetable oils
Issue Date: 2020
Publisher: John Wiley and Sons Inc.
Abstract: The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and physical properties of obtained products. Full factorial design was constructed using blend ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed with sn-1,3-specific lipase. Interesterified lipids have higher free fatty acid content and lower oxidative stability compared to initial blends. Interesterification did not cause trans-fatty acid formation and products mostly contained beta crystals. Solid fat content and slip melting point decreased up to 6 hr of interesterification; however, longer reaction times have negative effects on these parameters. Statistical analyses' results confirmed that reaction time is highly important for enzymatic interesterification. Practical applications Some of interesterified lipids can be utilized as alternatives to margarines or butterfat due to their lower trans-fatty acid content and crystal morphology.
URI: https://doi.org/10.1111/jfpp.14587
https://hdl.handle.net/11147/8804
ISSN: 0145-8892
1745-4549
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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