İnteresterifikasyon Tepkimelerinin Yağlardaki Tokoferoller ve Steroller Üzerine Etkisi

Bu çalışmada, gelişmiş ülkelerde yıllardır kullanılan ve ülkemizde de son yıllarda denenmeye çalışılan interesterifikasyon tekniğinin, 80:20 oranındaki ayçiçek yağı: sığır iç yağı paçalına, %0.3 oranında sodyum metilat katılarak, 25 ayrı sıcaklık ve sürede uygulanmasıyla elde edilen model yağlardaki tokoferol ve sterol değişimleri incelenmiştir. Araştırma sonucunda, 70°C, 45. dakika ile daha yüksek sıcaklık ve sürelerde tepkimenin tamamlandığı lipaz hidroliz yöntemiyle belirlenmiştir. Tepkimeler sırasında tokoferol ve sterollerin, sıcaklık ve süre artışıyla birlikte daha hızlı esterleştiği ve bu nedenle de süre ilerledikçe gerek interesterifikasyon gerekse ağartma işlemleri sırasında daha fazla korunduğu sonucuna varılmıştır.

The Effect of Interesterification Reactions on The Tocopherols and The Sterols in Fats

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.

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