*

INTERESTERIFIKASI PADA LEMAK DAN MINYAK UNTUK MENGHASILKAN PRODUK LEBIH BERMANFAAT

Prof. Dr. JANSEN SILALAHI, M.App.Sc

*Mengapa dan apa tujuan dari modifikasi lemak dengan interesterifikasi ?Sebuah lemak dan minyak asli memiliki bahan kimia tertentu, sifat biokimia fisik karena properti-properti tergantung pada komposisi asam lemak dan distribusi pada molekul lemakKarena sifat tertentu , penggunaan lemak asli adalah sesuai terbatas dan tidak dapat digunakan untuk tujuan / aplikasi tertentu distribusi pada molekul lemakOleh karena itu , ada upaya untuk mengubah lemak menjadi lebih baik lebih luas atau penggunaan khusus dan oleh karena itu sifat tertentu yang diperlukan yang tidak hadir dalam orang-orang pribumi

*Karakteristik lemak kepentingan dalam pemanfaatan hasil

Leleh atau titik didihStabilitas terhadap oksidasijenuhKontribusi kalori dalam dietperilaku kristalisasiAtherogenicityKecernaan

*Methods of Fat ModificationBlending : pencampuran dua atau lebih dari minyak yang berbeda untuk mendapatkan minyak dicampur karakter khusus untuk memenuhi perilaku yang diperlukan / properti dalam aplikasiFraksinasi : untuk memisahkan fraksi dari lemak asli ( campuran dari fraksi titik leleh yang berbeda ) berdasarkan titik leleh ( MP )Hidrogenasi : untuk meningkatkan MPinteresterifikasi ; untuk meningkatkan MP dan untuk mengubah sifat biokimia ( topik yang akan dibahas )

*Diffrerences between Hydrogenation and InteresterificationHidrogenasiPenambahan unsur hidrogenFatty komposisi asam dari FFA tak jenuh menjadi asam lemak jenuhPeningkatan MPInteresterificationPertukaran acyls antara ester Tidak ada perubahan komposisi asam lemak Meningkatkan atau menurunkan di MP Meningkatkan atau menurunkan atherogenicity

*GLYCEROL MOLECULE

*FAT MOLECULE STRUCTURE

Sn-1 H2C-O-CO-R1

Sn-2 H C-O-CO-R2 R-CO- = acyl group

Sn-3 H2C-O-CO-R3Triacyglycerol (TAG) or triglyceride (TG)

*Factors affecting chemical, physical and nutritional properties of fats

Sebuah lemak atau minyak adalah campuran dari berbagai trigliserida Lemak komposisi asam dan distribusi mereka dalam molekul lemak Dua lemak komposisi asam lemak yang sama tidak diperlukan memiliki karakteristik yang sama lemak -saturated = > 60 % asam lemak jenuh lemak -unsaturated = > 60 % asam lemak tak jenuh Rasio asam lemak yang ideal dalam diet yang baik : SFA : MUFA : PUFA = 1 : 1 : 1

*Types/groups and fatty acid and physical propertiesJenuh rantai pendek asam lemak ( SCFA ) : C : 4 - C : 8 Asam lemak rantai sedang ( MCFA ) : C : 10 - C : 12 Rantai panjang asam lemak ( LCFA ) : C : < 14 Jenuh rantai panjang asam lemak ( LCSFA ) Asam lemak tak jenuh : mono dan poli - tak jenuh Semakin lama rantai titik didih lebih tinggi ( bp ) akan , lebih stabil Semakin tinggi jenuh dengan bp rendah , kurang stabil

*Boiling Point of Fatty Acids

*Trans- and Cis- isomer of mono unsaturated fatty acids

*(Continued)

*Atherogenicity of fatty acidsTrans fatty acids are of the most atherogenic among fatty acids; raising LDL and lowering HDL blood levelMyristic acid (C:14:0) and palmitic acid (C:16:0) are of the most atherogenic among long chain saturated fatty acids; raising LDL blood level, no effect on HDLPUFA: Omega-3 lowers the LDL and TG levelSCFAs (C:4-C:6) and MCFAs (C:8-C:12) are not atherogenic; quickly transported directly into liver and metabolized, and hence they do not raise LDL

*

*

*

*Fat metabolism1.Mouth: lingual lipase: specifically active toward 1,3 position and toward SCFA, and can be absorbed directly to the liver and quickly metabolized2. Gastric : gastric lipase: specifically active toward 1,3 position and toward MCFA, would be absorbed directly to the liver3. Intestine: pancreatic lipase: specifically act on 1,3 position and toward LCFA, Final product will be: free fatty acids and 2-MAG that will be absorbed through lymphatic system, and LCSFA will increase blood cholesterol level

*Metabolism and Transport of TAGs TAGsMouth (Lingual Lipase 1,3)Stomach (Gastric lipase 1,3Small Intestine (Pancreatic Lipase 1,3)Intestinal EpithelialHeart TissuesLiverMAGs(

*Effect of types and fatty acid position on absorption pathwaysFatty acids on 1,3 position, will be hydrolyzed in to free fatty acids; -SCFA would be quickly absorbed in to liver-saturated LCFA (C:14-above) would react with Ca and Mg present in food, to form insoluble and unabsorbed salts and hence excreted in feces

*Role of palmitic acid position on coronary heart disease riskPalmitic acid on sn-2 position will raise blood lipid level Palmitic acid on 1,3 position, will not increase blood lipid level, since it will be freed in GI and react with calcium and/or Mg to form insoluble and unabsorbed salts and then excreted with fecesExp. Native lard: palmitic, 65% on sn-2 position, after interesterification, decrease blood lipid level, due to the change of position of palmitic acid in to sn-1or/and sn-3 position

*

*Interesterification Reaction between ester and ester resulting in exchange in acyl groupReaction between TAG ester and TAG ester resulting in exchange in acyl group position in the TAG moleculeThere are two types of interesterifications: a)Chemical interesterification (randomization)b)Enzymatic interesterification to synthesize desired certain TAG containing fatty acid on planned location in TAG molecule.

*Chemical Interesterification

*Composition after interesterification

*

*Enzymatic Interesterification

*Enzymatic Interesterification

*

*

*Effects of Interesterification

Fats BP before interesterificationBP before interesterificationSoya oil-76Tallow fat49,547Cotton seed oil1034Palm Oil39,547

*Effect of fats IE on their Atherogenicity

Fats Palmitic Positionon sn-2Palmitic Positionon sn-2Atherogenicity after IELard25%8%decliningTallow increasingincreasingCotton seed oil 2 %10%Increasing two fold( 2x)

*

*Conclusions 1. Chemical, physical and biochemical properties of fats are governed by its fatty acids composition and distribution in the fat molecule2. Fatty acids on sn-1,3 position will be usually hydrolyzed in to free fatty acids (FFA) in GI3. FFA of SCFAs and MCFAs will be quickly transported in to the liver and metabolized; FFA of LCFA, absorbed through lymphatic system only at small amount and greater amount will be excreted with feces

*Conclusions (contd)Fatty acids on sn-2 position will be effectively absorbed through lymphatic system resulting in the increasing blood lipid levelInteresterification of fats will exchange the acyl groups position among TAG molecules, which in turn resulting in the change in the fat chemical, physical and biochemical propertiesFurther researches are in need on the how interesterification affecting mixed blended oils as to investigate their effects those are of interesting aspects especially in the attempts to produce other more beneficial products in pharmacy.

*Thanks for your attentionMatur Nuon / Bujur Malala / Terima Kasih