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Preparation of human milk fat analogue by enzymatic interesterification reaction using palm stearin and fish oil

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Abstract

Palm stearin fractionate (PSF), obtained from palm stearin by further fractionation with solvents and n-3 polyunsaturated fatty acids (n-3 PUFA) rich fish oil (FO) were subjected to interesterification at 1:1, 1:2, 1:3, 2:1 and 3:1 substrate molar ratio and catalyzed by lipase from Thermomyces lanuginosa for obtaining a product with triacylglycerol (TAG) structure similar to that of human milk fat (HMF). The parameters (molar ratio and time) of the interesterification reaction were standardized. The temperature of 60 °C and enzyme concentration of 10 % (w/w) were kept fixed as these parameters were previously optimized. The reactions were carried out in a stirred tank reactor equipped with a magnetic stirrer for 6, 12, 18 and 24 h. The blends were analyzed for fatty acid (FA) composition of both total FAs and those at the sn-2 position after pancreatic lipase hydrolysis. All the blended products were subjected to melting point determination and free fatty acid content. Finally, blend of PSF and FO at 2:1 molar ratio with 69.70 % palmitic acid (PA) content and 12 h of reaction produced the desired product with 75.98 % of PA at sn-2 position, 0.27 % arachidonic acid (AA), 3.43 % eicosapentaenoic acid (EPA) and 4.25 % docosahexaenoic acid (DHA) and with melting point of 42 °C. This study portrayed a successful preparation of TAG containing unique FA composition i.e. ≥ 70 % of the PA, by weight, were esterified at the sn-2 position which could be used in infant formulation with health benefits of n-3 PUFAs.

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Acknowledgment

The financial assistance received from Department of Science and Technology (DST), Govt. of India by providing INSPIRE fellowship to Ms. Moumita Ghosh and UGC, Govt. of India by providing DSK Kothari Post Doctoral Fellowship to Dr. Avery Sengupta, are gratefully acknowledged.

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Authors and Affiliations

  1. School of Community Science & Technology, IIEST, Shibpur, India

    Moumita Ghosh, Avery Sengupta & D. K. Bhattacharyya

  2. Department of Chemical Technology, University College of Science & Technology, University of Calcutta, 92, A.P.C. Road, Kolkata, 700 009, India

    Mahua Ghosh

Authors
  1. Moumita Ghosh
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  2. Avery Sengupta
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  3. D. K. Bhattacharyya
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  4. Mahua Ghosh
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Corresponding author

Correspondence to Mahua Ghosh.

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Research Highlights:

1. Human milk fat has unique composition of sn-2 position which is enriched with palmitic acid. Various attempts to produce human milk fat analogue are taking place world wide.

2. Enzymatic reactions are essentially suitable for this reactions which deals with heat sensitive starting materials.

3. Palm stearin, a by product of palm oil industry, was utilised in this study to prepare human milk fat analogue. To provide the essential fatty acids, especially DHA, fish oil was also used.

4. On enzymatic interesterification, specific blends of palm stearin fractionate and fish oil produced human milk fat analogue with desired fatty acid composition and melting point.

5. The study highlighted the utilisation of one by product to produce value added product.

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Ghosh, M., Sengupta, A., Bhattacharyya, D.K. et al. Preparation of human milk fat analogue by enzymatic interesterification reaction using palm stearin and fish oil. J Food Sci Technol 53, 2017–2024 (2016). https://doi.org/10.1007/s13197-016-2180-5

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  • DOI: https://doi.org/10.1007/s13197-016-2180-5

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