천연 식물고체지와 팜스테아린 분별유 혼합물의 Solid Fat Index 및 Triacylglycerol 조성 비교

국문 초록 (Abstract)

팜 스테아린을 아세톤을 이용한 분별을 하여 POO와 POP가 많이 함유된 분별유지(PSL)를 얻었다. 분별을 위한 조건으로는 분별온도 29.3℃, 아세톤과의 비율 1:5.7(w/v), 분별시간은 24시간이었다. 이후 천연 식물고체지들(sal fat, illipe fat, kokum fat, shea stearin fat, shea butter)과 PSL을 다양한 비율(50:50, 60:40, 65:35, 70:30)로 혼합하여 상용화되고 있는 CBE와 SFI를 비교하였으며, 총 지방산 조성 및 위치별 지방산 조성 분석과 TAG 분자들의 조성과 함량을 알아보았다. GC에 의한 지방산 조성 분석 결과, PSL의 경우 palmitic, oleic 그리고 linoleic acid 순으로 함량이 높았으며, 천연 식물고체지의 경우 대부분 stearic, oleic 그리고 palmitic acid의 순으로 높은 함량을 나타내었다. 또한, sal fat, illipe fat 및 kokum fat의 경우 sn-2 위치에 불포화지방산인 oleic acid가 90% 이상 존재하는 것을 알 수 있었다. TAG 분자들의 PN값은 46?54 사이에 존재하였다. PSL의 경우 PN 48에서 86.53 area%로 가장 높게 나타났으나, 천연 식물고체지들의 경우 대부분 PN 50과 52에서 주로 TAG 분자들이 존재하였다. 천연 식물고체지와 PSL을 다양한 비율로 혼합하였을 때, 대부분의 경우 PSL의 함량이 감소할수록 SFI는 증가하는 경향을 보였다. 특히, sal fat과 혼합하였을 때, CBE와 유사한 SFI를 나타내었다. Sal fat과PSL의 blending 혼합물의 경우 oleic acid의 함량이 가장 많았고, PSL의 함량이 낮아질수록 palmitic acid의 함량은 감소하였고, stearic acid는 점차 높아지는 경향을 보였다.

다국어 초록 (Multilingual Abstract)

Palmitoyl-oleoyl-oleoyl (POO) and palmitoyl-oleoyl-palmitoyl triacylglycerol rich fraction (PSL) was obtained from the acetone fractionation of palm stearin. The fatty acid composition (total and positional), triacylglycerol species, and solid fat index (SFI) were compared among the blends of natural vegetable fats (sal fat, illipe fat, kokum fat, shea stearin fat, and shea butter) and PSL with different ratios (50:50, 60:40, 65:35, 70:30). In total fatty acid composition of PSL, palmitic, oleic, and linoleic acids were the major fatty acids, whereas in natural vegetable fats stearic and palmitic acids were the major fatty acids. Moreover, oleic acid was a major fatty acid at sn-2 position in sal fat, illipe fat, and kokum fat. The TAG species was analyzed by reversed-phase HPLC, from which the PN value ranged from 46 to 54. When natural vegetable fats and PSL were blended with different ratios, decreasing the amount of PSL resulted in increasing SFI in most cases. Among blends, the SFI of sal fat and PSL were most similar to commercial cocoa butter equivalent (CBE).

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

참고문헌 (Reference)

1 신정아, "반응표면분석법에 의한 1-Palmitoyl-2-Oleoyl-3-Oleoyl Glycerol과 1-Palmitoyl-2-Oleoyl-3-Palmitoyl Glycerol의 아세톤 분별 공정 최적화" 한국식품영양과학회 40 (40): 975-980, 2011

2 Choi US, "Tribological behavior of some antiwear additives in vegetable oils" 30 : 677-683, 1997

3 White DA, "The assembly of triacylglycerol-rich lipoproteins: an assential role for the microsomal triacylglycerol tranfer protein" 80 : 219-220, 1998

4 Lipp M, "Review of cocoa butter and alternative fats for use in chocolate-part A. Compositional data" 62 : 73-97, 1998

5 Sridhar R, "Modification of selected Indian vegetable fats into cocoa butter substitutes by lipase-catalyzed ester interchange" 68 : 726-730, 1991

6 J Am Oil Chem Soc, "Fractionation of menhaden oil and partially hydrogenated menhaden oil: characterization of triacylglycerol fractions" 78 : 297-303, 2001

7 Saldanaa MDA, "Extraction of cocoa butter from Brazillian cocoa beans using supercritical CO2 and ethane" 194 : 885-894, 2002

8 Criado M, "Enzymatic interesterification of extra virgin olive oil with a fully hydrogenated fat: characterization of the reaction and its products" 84 : 717-726, 2007

9 Taguchi H, "Double-blind controlled study on the effects of dietary diacylglycerol on postprandial serum and shylomicron triacylglycerol responses in healthy humans" 19 : 789-796, 2000

10 Konda H, "Digestion and assimilation features of dietary DAG in the rat small intestine" 38 : 25-30, 2003

11 Ciftcia ON, "Conversion of olive pomance oil to cocoa butter-like fat in a packed-bed enzyme reactor" 100 : 324-329, 2009

12 Lipp M, "Composition of genuine cocoa butter and cocoa butter equivalents" 14 : 399-408, 2001

13 Undurraga D, "Cocoa butter equivalent through enzymic interesterification of palm oil midfraction" 36 : 933-939, 2001

14 Undurragaa D, "Cocoa butter equivalent through enzymatic interesterification of palm oil midfraction" 36 : 933-939, 2001

15 Wang HX, "Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters" 97 : 661-665, 2006

16 Smith KW, "Cocoa butter and cocoa butter equivalents. In Structured and Modified Lipids" Marcel Dekker Ink 401-422, 2001

17 Chong CL, "Chemical and physical properties of palm oil and palm kernel oil. In Selected Readings on Palm Oil and Its Uses for Palm Oil Familiarization Programme (POFP)" Palm Oil Research Institute of Malaysia 12-31, 1993

18 Segalla SD, "Analysis of triacylglycerol isomers in malaysian cocoa butter using HPLC-mass spectrometry" 38 : 167-174, 2005