@article{MAKHILLJFT2003127814,
    title = {Capillary Gas Chromatographic (GC) Monitoring of Chicken Meat Triacylglycerol (TAG) Fractionation and Structured Lipid Synthesis by Using Immobilized Lipases within Sol-Gel Phyllosilicate Matrices},
    journal = {Journal of Food Technology},
    volume = {1},
    number = {2},
    pages = {75-79},
    year = {2003},
    issn = {1684-8462},
    doi = {jftech.2003.75.79},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2003.75.79},
    author = {S.Aycan and},
    keywords = {},
    abstract = {The lipase-catalyzed modification of natural fats and oil into structured lipids (SLs) has become a great interest in lipid chemistry investigations. Chicken meat fat was fractionally crystallized from acetone to produce monounsaturated fatty acids-enriched triacylglycerol (MUFA-TAG) fractions and gave satisfactory results (p<0.01). Acetone fractionation at two different temperature (0 and -20 C) and four solute-to-solvent ratios (1:10, 1:20, 1:30, 1:40; chicken fat:acetone; wt/v) were applied (p<0.01). The obtained MUFA-TAG fractions has been exposed to lipase enzyme-catalyzed acidolysis reaction with caprylic acid for produce structured lipid (SL) fractions. Acetone fractionation at -20 C with 1:10 chicken fat /acetone (wt/v) was most effective for enriching of the MUFA and PUFA containing TAG of chicken fat (p<0.01). A rapid Capillary Gas Chromatographic (GC) method was developed the chicken meat triacylglycerol (TAG) fractionation and structured lipid synthesis by using immobilized lipases within sol-gel phyllosilicate matrices. Applied Capillary Gas Chromatographic (GC) procedure was rapid, repeatable and sensitive for the chicken meat triacylglycerol (TAG) fractionation monitoring.}
    }