Substytuty tłuszczu mleka kobiecego produkowane z tłuszczów zwierzęcych

• Autorzy: Kowalska D. , Gruczynska E. , Brys J.

Warianty tytułu

EN

Human milk fat substitutes produced from animal fats

• Języki publikacji: PL

Abstrakty

PL

Mleko matki jest najlepszym pokarmem dla noworodków i niemowląt w początkowym okresie ich życia. Jednak gdy karmienie piersią jest niemożliwe lub niepożądane, konieczne jest stosowanie substytutów mleka kobiecego (HMS). Substytuty mleka kobiecego zawierają strukturyzowane lipidy (HMFS), które odzwierciedlają skład i molekularną strukturę triacylogliceroli (TAG) obecnych w tłuszczu mleka kobiecego. Obecnie HMFS są produkowanie głównie z oleju palmowego i jego frakcji. Od niedawna prowadzone są badania dotyczące technologii wykorzystujących reakcje enzymatyczne w produkcji HMFS z tłuszczów zwierzęcych (smalec, tłuszcz mlekowy, olej z tuńczyka). W artykule dokonano przeglądu prac dotyczących HMFS opublikowanych w okresie ostatnich 15 lat. W tej pracy przedstawiono strategie i metody produkcji HMFS z tłuszczów zwierzęcych. Omówiono także właściwości różnych HMFS, zasady ich jakościowej oceny oraz metody wyboru lipaz, substratów i optymalizacji parametrów reakcji enzymatycznych. Smalec jest najczęściej stosowany jako substrat pochodzenia zwierzęcego do syntez HMFS z potencjalnymi możliwościami użycia w przemysłowej produkcji HMS.

EN

Mother’s milk (HM) is the best food for new-borns and infants. The breastfeeding is considered to be necessary during the first 6 months after the birth and there are recommendations for prolongation of the breast-feeding period until 12 or even more months. When breast-feeding is impossible or undesirable the human milk substitutes (HMS) have to be used. Apart from proteins, carbohydrates, vitamins, minerals etc., the human milk substitutes contain fats formed mainly by special structured lipids related to as human milk fat substitutes (HMFS). The HMFS mimic the composition and molecular structure of triacylglycerols (TAG) present in human milk fat (HMF). The HMF contains structured TAGs especially these ones containing larger part of palmitic acid esterified at sn-2 position of TAG molecule. Apart from HMF only few natural fats (palm oil and its fractions, lard, cow milk fat, tuna oil) have such unique molecular property. On the other hand HMF contains also rather small quantities of triacylglycerols formed by long-chain polyunsaturated fatty acids (LC-PUFA) so it have to be reflected by HMFS. Currently HMFS are produced mainly from palm oil and its fractions. Since recently the studies concerned with the production of HMFS from animal fats (lard, butter oil, tuna oil) by enzymatic technologies are reported. The papers on HMFS production from above mentioned animal fats by enzymatic technologies published during the period of last 15 years were reviewed. In this article the published strategies (1-step, 2-steps and 3-steps) and methods (alkoholysis, acidolysis and interesterification) in enzymatic production of HMFS and the procedures for their quality control, optymalization for reaction parameters, lipases selection and their immobilizations are discussed. As reported the ratios of reagents, catalyst loads, time and temperatures for synthesis of HMFS are optymalized by Central Composite Rotable Design (CCRD) methodology. The quality of final products are evaluated by simple laboratory determinations. Recently the “scores deducting principle” based on an orthogonal design with three levels and three factors was introduced. Most methods of HMFS synthesis are based on the acydolysis of selected fat (lard, butter oil, tuna oil) with mixture of fatty acids obtained from various vegetable or fish oils in the presence of lipase. Simple enzymatic interesterification of above listed animal fats with various oils became less popular. Lard is the most frequently used as an animal origin substrate for production of HMFS and there are prospects to use it for industrial production of HMS.

• Wydawca: -
• Czasopismo: Zeszyty Problemowe Postępów Nauk Rolniczych
• Rocznik: 2016
• Tom: 584
• Opis fizyczny: s.47-60,bibliogr.

Twórcy

autor

Kowalska D.

• Katedra Chemii, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, ul.Nowoursynowska 159c, 02-776 Warszawa

autor

Gruczynska E.

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Brys J.

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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