The effects of interesterification on the physicochemical properties of Pangasius bocourti oil and its fractions
Publication type: Journal Article
Publication date: 2022-03-01
scimago Q1
wos Q1
SJR: 1.952
CiteScore: 18.3
Impact factor: 9.8
ISSN: 03088146, 18737072
PubMed ID:
34563968
General Medicine
Analytical Chemistry
Food Science
Abstract
Soft and solid fats which were fractionated from Pangasius bocourti oil (PBO), namely, Pangasius bocourti olein (PBOL) and Pangasius bocourti stearin (PBST), respectively, were introduced as new base oils for plastic fats. The physicochemical properties of PBO and its fractions were modified after interesterification. Enzymatic interesterification (EIE) reduced the sn-2 palmitic acid content attributed to the occurrence of acyl migration. The PBO solid fat content (SFC) at 20-40 °C increased after chemical interesterification whereas under similar range of temperature, the SFC of PBST decreased after EIE and a steep melting curve was obtained. The effect of interesterification on the crystal polymorphisms was less prominent whereby the initial and interesterified samples exhibited similar crystal forms. The solid state of PBOL was improved after interesterification but post-hardening was observed. Free fatty acids were produced via partial hydrolysis during EIE which contributed to the reduced oxidative stability in the EIE fats.
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15
Total citations:
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Citations from 2025:
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(40%)
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GOST
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Zhang Z. et al. The effects of interesterification on the physicochemical properties of Pangasius bocourti oil and its fractions // Food Chemistry. 2022. Vol. 371. p. 131177.
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Zhang Z., Xie X., Lee W. J., Zhao G., LI C., Wang Y. The effects of interesterification on the physicochemical properties of Pangasius bocourti oil and its fractions // Food Chemistry. 2022. Vol. 371. p. 131177.
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RIS
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TY - JOUR
DO - 10.1016/j.foodchem.2021.131177
UR - https://doi.org/10.1016/j.foodchem.2021.131177
TI - The effects of interesterification on the physicochemical properties of Pangasius bocourti oil and its fractions
T2 - Food Chemistry
AU - Zhang, Zhen
AU - Xie, Xiaodong
AU - Lee, Wan Jae
AU - Zhao, Guanli
AU - LI, CHANG-YU
AU - Wang, Yong
PY - 2022
DA - 2022/03/01
PB - Elsevier
SP - 131177
VL - 371
PMID - 34563968
SN - 0308-8146
SN - 1873-7072
ER -
Cite this
BibTex (up to 50 authors)
Copy
@article{2022_Zhang,
author = {Zhen Zhang and Xiaodong Xie and Wan Jae Lee and Guanli Zhao and CHANG-YU LI and Yong Wang},
title = {The effects of interesterification on the physicochemical properties of Pangasius bocourti oil and its fractions},
journal = {Food Chemistry},
year = {2022},
volume = {371},
publisher = {Elsevier},
month = {mar},
url = {https://doi.org/10.1016/j.foodchem.2021.131177},
pages = {131177},
doi = {10.1016/j.foodchem.2021.131177}
}
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