{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,24]],"date-time":"2025-10-24T12:53:40Z","timestamp":1761310420695,"version":"build-2065373602"},"reference-count":43,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[1998,10,1]],"date-time":"1998-10-01T00:00:00Z","timestamp":907200000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Americ Oil Chem Soc"],"published-print":{"date-parts":[[1998,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Butterfat was chemically modified <jats:italic>via<\/jats:italic> combined hydrolysis and interesterification, catalyzed by a commercial lipase immobilized onto a bundle of hydrophobic hollow fibers. The main goal of this research effort was to engineer butterfat with improved nutritional properties by taking advantage of the <jats:italic>sn<\/jats:italic>\u20101,3 specificity and fatty acid specificity of a lipase in hydrolysis and ester interchange reactions, and concomitantly decrease its level of long\u2010chain saturated fatty acid residues (<jats:italic>viz.<\/jats:italic>, lauric, myristic, and palmitic acids) and change its melting properties. All reactions were carried out at 40\u00b0C in a solvent\u2010free system under controlled water activity, and their extent was monitored <jats:italic>via<\/jats:italic> chromatographic assays for free fatty acids, esterified fatty acid moieties, and triacylglycerols; the thermal behavior of the modified butterfat was also assessed <jats:italic>via<\/jats:italic> calorimetry. Lipase\u2010modified butterfat possesses a wider melting temperature range than regular butterfat. The total saturated triacylglycerols decreased by 2.2%, whereas triacylglycerols with 28\u201346 acyl carbons (which contained two or three lauric, myristic, or palmitic acid moieties) decreased by 13%. The total monoene triacylglycerols increased by 5.4%, whereas polyene triacylglycerols decreased by 2.9%. The triacylglycerols of interesterified butterfat had <jats:italic>ca.<\/jats:italic> 10.9% less lauric, 10.7% less myristic, and 13.6% less palmitic acid residues than those of the original butterfat.<\/jats:p>","DOI":"10.1007\/s11746-998-0182-9","type":"journal-article","created":{"date-parts":[[2007,5,28]],"date-time":"2007-05-28T11:03:21Z","timestamp":1180350201000},"page":"1347-1358","source":"Crossref","is-referenced-by-count":22,"title":["Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization"],"prefix":"10.1002","volume":"75","author":[{"given":"Victor M.","family":"Balc\u00e3o","sequence":"first","affiliation":[{"name":"Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa 4200 Porto Portugal"}]},{"given":"Asmo","family":"Kemppinen","sequence":"additional","affiliation":[{"name":"Department of Food Technology University of Helsinki 00014 Viikki Finland"}]},{"given":"F. Xavier","family":"Malcata","sequence":"additional","affiliation":[{"name":"Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa 4200 Porto Portugal"}]},{"given":"Paavo J.","family":"Kalo","sequence":"additional","affiliation":[{"name":"Department of Applied Chemistry and Microbiology University of Helsinki 00014 Viikki Finland"}]}],"member":"311","published-online":{"date-parts":[[1998,10]]},"reference":[{"key":"e_1_2_1_2_1","first-page":"1","volume-title":"Lipids\u2014Molecular Organization, Physical Functions and Technical Applications","author":"Larsson K.","year":"1994"},{"key":"e_1_2_1_3_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(91)78509-3"},{"key":"e_1_2_1_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02564225"},{"key":"e_1_2_1_5_1","first-page":"169","article-title":"Determination of the Positional Distribution of Fatty Acids in Butterfat Triacylglycerols","volume":"70","author":"Kermasha S.","year":"1993","journal-title":"Ibid."},{"key":"e_1_2_1_6_1","first-page":"963","article-title":"Restructuring Butterfat Through Blending and Chemical Interesterification. 1. Melting Behavior and Triacylglycerol Modifications","volume":"73","author":"Rousseau D.","year":"1996","journal-title":"Ibid."},{"key":"e_1_2_1_7_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(94)77120-4"},{"key":"e_1_2_1_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02540655"},{"key":"e_1_2_1_9_1","first-page":"281","article-title":"Pseudomonas fluorescens Lipase\u2010Catalysed Interesterification of Butterfat in the Absence of a Solvent","volume":"45","author":"Kalo P.","year":"1990","journal-title":"Milchwiss."},{"key":"e_1_2_1_10_1","first-page":"82","article-title":"Changes in the Triglyceride Composition of Butter Fat Induced by Lipase and Sodium Methoxide Catalysed Inter\u2010esterification Reactions","volume":"41","author":"Kalo P.","year":"1986","journal-title":"Ibid."},{"key":"e_1_2_1_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02544511"},{"key":"e_1_2_1_12_1","first-page":"189","volume-title":"Biotechnology for the Fats and Oils Industry","author":"Macrae A.R.","year":"1984"},{"key":"e_1_2_1_13_1","unstructured":"Macrae A.R. Interesterification of Fats and Oils inProceedings of the International Symposium on Biocatalysts in Organic Syntheses Noordwijkerhout Holland 1985 pp.195\u2013208."},{"key":"e_1_2_1_14_1","unstructured":"Ohlson P.R. Technological Development Ways in the Food Industries\u2014Fat Industry inProceedings of the International Symposium on Technological Development Ways in Food Industries Paris December 1\u20132 1983 pp.103\u2013120."},{"key":"e_1_2_1_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02542263"},{"key":"e_1_2_1_16_1","unstructured":"De Greyt W. andA.Huyghebaert Lipase\u2010Catalyzed Modification of Milkfat Lipid Technol.(January):10\u201312(1995)."},{"key":"e_1_2_1_17_1","unstructured":"Robyt J.F. andB.J.White Biochemical Techniques'Theory and Practice Waveland(1990)."},{"key":"e_1_2_1_18_1","doi-asserted-by":"publisher","DOI":"10.1021\/bp950070n"},{"key":"e_1_2_1_19_1","first-page":"427","volume-title":"Data for Biochemical Research","author":"Dawson R.M.C.","year":"1969"},{"key":"e_1_2_1_20_1","first-page":"757","article-title":"Determination of the Major Free Fatty Acids in Milkfat Using a Three\u2010Component Mobile Phase for HPLC Analysis","volume":"45","author":"Garcia H.S.","year":"1990","journal-title":"Milchwiss."},{"key":"e_1_2_1_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1381-1177(96)00053-7"},{"key":"e_1_2_1_22_1","doi-asserted-by":"crossref","unstructured":"Balc\u00e1o V.M. A.Kemppinen F.X.Malcata andP.Kalo Lipase\u2010 Catalyzed Acidolysis of Butterfat with Oleic Acid: Characterization of Process and Product Enzyme Microb. Technol.23 in press.","DOI":"10.1016\/S0141-0229(98)00031-3"},{"key":"e_1_2_1_23_1","first-page":"37","volume-title":"Gas Chromatography and Lipids: A Practical Guide","author":"Christie W.W.","year":"1989"},{"key":"e_1_2_1_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02564226"},{"key":"e_1_2_1_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02529880"},{"key":"e_1_2_1_26_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02564227"},{"key":"e_1_2_1_27_1","first-page":"91","article-title":"Analysis of sn\u20101(3)\u2010 and sn\u20102\u2010 Short\u2010Chain Acyl Isomers of Triacylglycerols in Butteroil by Gas\u2010Liquid Chromatography","volume":"75","author":"Kemppinen A.","year":"1998","journal-title":"Ibid."},{"key":"e_1_2_1_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(01)93650-7"},{"key":"e_1_2_1_29_1","first-page":"267","volume-title":"The Lipid Handbook","author":"Hendrikse P.W.","year":"1986"},{"key":"e_1_2_1_30_1","first-page":"161","volume-title":"Fundamentals of Dairy Chemistry","author":"Kurtz F.E.","year":"1965"},{"key":"e_1_2_1_31_1","doi-asserted-by":"publisher","DOI":"10.1002\/lipi.19890910706"},{"key":"e_1_2_1_32_1","first-page":"416","article-title":"Determination of Mono\u2010 and Diacylglycerols, Free Fatty Acids and Cholesterol in Interesterified Butter Fat by Direct Gas Chromatography on a Capillary Column Coated with Immobilized Phenylmethylsilicone","volume":"43","author":"Kalo P.","year":"1988","journal-title":"Milchwiss."},{"volume-title":"Lipase\u2010Catalyzed Lipid Modifications in Nonaqueous Media","year":"1992","author":"Bloomer S.","key":"e_1_2_1_33_1"},{"key":"e_1_2_1_34_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1749-6632.1996.tb33206.x"},{"key":"e_1_2_1_35_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(91)78595-0"},{"key":"e_1_2_1_36_1","first-page":"182","article-title":"Effects of Long\u2010Chain Fatty Acids on Health in Man\u2014Impacts of New Findings on Nutritional Recommendations","volume":"5","author":"Vessby B.","year":"1994","journal-title":"INFORM"},{"key":"e_1_2_1_37_1","first-page":"7","volume-title":"Physical Chemistry and Engineering of Membranes for Fat\/Fatty Acid Separations","author":"Keurentjes J.","year":"1991"},{"key":"e_1_2_1_38_1","first-page":"48","article-title":"Effects of Lipase\u2010Catalyzed Interesterifications on Solid Fat Content of Butterfat","volume":"46","author":"Kemppinen A.","year":"1988","journal-title":"Meijeritieteellinen Aikakauskirja"},{"key":"e_1_2_1_39_1","first-page":"40","volume-title":"Bailey's Industrial Oil and Fat Products","author":"Hettinga D.","year":"1996"},{"key":"e_1_2_1_40_1","first-page":"29","article-title":"Chemical Composition of Butterfat Interesterified with Pseudomonas fluorescens Lipase at Various Temperatures","volume":"47","author":"Kalo P.","year":"1989","journal-title":"Meijeritieteellinen Aikakauskirja"},{"key":"e_1_2_1_41_1","first-page":"39","article-title":"Cholesterol\u2010Reduced Dairy Products' Healthy or Harmful?","volume":"57","author":"Glaeser H.","year":"1992","journal-title":"Dairy Ind. 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