TY  - JOUR
T1  - Capillary Gas Chromatographic (GC) Monitoring of Chicken Meat Triacylglycerol (TAG) Fractionation and Structured Lipid Synthesis by Using Immobilized Lipases within Sol-Gel Phyllosilicate Matrices
AU - , S.Aycan AU - , F.Yemis 
JO  - Journal of Food Technology
VL  - 1
IS  - 2
SP  - 75
EP  - 79
PY  - 2003
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2003.75.79
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2003.75.79
KW  - 
AB  - 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.
ER  -