The effect of interesterification reactions on the tocopherols and the sterols in fats İnteresterifikasyon tepkimelerinin yaǧlardaki tokoferoller ve steroller üzerine etkisi

TEKİN A., Kayahan M.

Turkish Journal of Agriculture and Forestry, cilt.23, sa.SUPPL. 2, ss.257-262, 1999 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: SUPPL. 2
  • Basım Tarihi: 1999
  • Doi Numarası: 10.3906/tar-96210
  • Dergi Adı: Turkish Journal of Agriculture and Forestry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.257-262
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, interesterification which has been used in developed countries for years and tried in Turkey recently, was applied to a sunflower oil and beef tallow blend (80:20). 25 sample fats were obtained by applying interestification at different temperatures and times by adding 0.3% sodium methoxide. The changes in the tocopherols and sterols of these fats were investigated. It was determined that the reaction was completed at 70°C in 45 minites and at higher temperatures and longer times using lipase hydrolysis. In conclusion tocopherols and sterols were esterified more quickly as time and temperature increased. Therefore, they were more protected during interesterification and especially during the bleaching process as the reaction time increased.