Changes in the Contents of Cholesterol and Cholesteryl Esters Occurring during Lipase-Catalysed Interesterification Reactions
✍ Scribed by Kalo, P. ;Rinne, J. ;Huotari, H. ;Antila, M.
- Publisher
- John Wiley and Sons
- Year
- 1993
- Weight
- 417 KB
- Volume
- 95
- Category
- Article
- ISSN
- 0931-5985
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✦ Synopsis
B y P K a l o , J . R i n n e , H. H u o t a r i u n d M . A n t i l a *
The free cholesterol and cholesteryl esters isolated on silica column and the total cholesterol from saponified fat samples obtained from untreated butter fat and butter fats interesterified with fseudomonas fluorexens lipase as catalyst were determined on immobilised OV-351 and phenylmethylsilicone gas chromatographic columns. Fatty acid composition of the cholesteryl esters of the untreated butter fat differed markedly from the fatty acid composition of acylglycerols. The proportions of cholesteryl palmitate, stearate and oleate were clearly higher in the interesterified fats and the proportion cholesteryl linoleate was distinctly lower. Determination of the free cholesterol and cholesteryl esters and the total cholesterol in the fraction of unsaponifiables revealed that. on average, 89% of cholesterol is csterificd in the interesterification products. but only 2 % in intact butter fat.