Production of reduced calorie structured lipid by acidolysis of tripalmitin with capric acid: optimisation by response surface methodology


Bektas I., YÜCEL S., Üstün G. , Aksoy H. A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.88, sa.11, ss.1927-1931, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 88 Konu: 11
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1002/jsfa.3297
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.1927-1931

Özet

BACKGROUND: Structured lipids (SLs) containing medium-chain fatty acids (C8:0-C12:0) in the 1- and 3-positions and long-chain fatty acids in the 2-position of triacylglycerols have interesting applications as reduced calorie fats. The aim of this study was to produce an SL by inserting capric acid (CA, C8:0) into tripalmitin (TP) and to optimise the reaction conditions by response surface methodology (RSM) with a three-level, three-factor face-centred cubic design.