Abstract：
:Structured TAGs with palmitic acid and polyunsaturated fatty acid (PUFA) at the sn-2 position have various health benefits for infants. In this study, we first compared two enzymatic routes for preparation of the structured TAGs. Results showed that the one-pot and two-step syntheses led to 37.6% and 55.4% oleic acid incorporation, respectively, after 10 h and reaction route had little effect on the sn-2 fatty acid composition. Subsequently, reaction variables of the two-step synthesis were optimized. Under the optimal conditions, 53.5% oleic acid was incorporated into the structured TAGs after 6-h acidolysis. Major fatty acids at the sn-2 position were palmitic acid (68.7%), ARA (9.8%) and oleic acid (7.9%). This is the first study reporting a two-step enzymatic method for structured TAGs preparation. Compared to the one-pot synthesis, current method significantly improves the efficiency of the acidolysis by product inhibition elimination. The synthetic TAGs have potential use in infant formulas.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang X,Zou S,Miu Z,Jin Q,Wang Xdoi
10.1016/j.foodchem.2019.01.057subject
Has Abstractpub_date
2019-06-15 00:00:00pages
331-337eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30125-6journal_volume
283pub_type
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