Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil. (15th April 2015)

• Record Type: Journal Article
• Authors: Zhang, Zhen; Wang, Yong; Ma, Xiang; Wang, Erpei; Liu, Manman; Yan, Rian
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 70
• Page End: 79
• Publication Date: 2015-04-15
• Subjects: Monoacylglycerol -- Hydrogenation -- Corn oil -- Molecular distillation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.09.155
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: . Partially hydrogenated corn oils were used to produce monoacylglycerols through glycerolysis catalysed by a solid base catalyst. Monoacylglycerols with purities over 90 wt.% was obtained by a two-step molecular distillation. Purified monoacylglycerols with different fatty acid composition were characterised using XRD, FT-IR and DSC. The oxidation stability of the monoacylglycerols has been significantly improved by partial hydrogenation. Abstract: This study reported the characterisation of some types of monoacylglycerols (MAGs) obtained by the glycerolysis of different partially hydrogenated corn oils (PHCOs) catalysed by Al2 O3 loaded with K2 CO3 (K2 CO3 /Al2 O3 ) under the previous selected conditions. A two-stage molecular distillation method of purifying the MAGs was introduced, and the obtained MAG products were more than 90.0 wt.% pure. The fatty acid composition of corn oil significantly changed after hydrogenation sequentially catalysed by Pricat™ Ni catalysts (9908 Ni/kieselguhr and 9920 Ni/Al2 O3 ). The PHCO samples generated typical structures with β′-form crystals. Moreover, the melting regions of all hydrogenated samples and their MAGs shifted to higher temperatures. The oxidation stability of MAGs has been significantly increased using hydrogenation to change the fatty acid composition.