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dc.contributor.authorLi, Ruoyu
dc.date.accessioned2015-07-22T04:30:11Z
dc.date.available2015-07-22T04:30:11Z
dc.date.issued2014-12
dc.identifier.otherli_ruoyu_201412_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/li_ruoyu_201412_ms
dc.identifier.urihttp://hdl.handle.net/10724/31461
dc.description.abstractIn this study, refined olive oil was enriched with palmitic acid (PA) and docosahexaenoic acid (DHA) as well as gamma-linolenic acid (GLA) by lipase-catalyzed reaction using Novozym 435 or Lipozyme TL IM. The resultant structured lipid (SL) contained 47.80 mol% total palmitic aicd (PA) and 49.82 mol% at the sn¬-2 position. Total DHA and GLA were found to be at 0.73 and 5.00 mol%, respectively. In comparison, fat extract from a commercial infant formula contained 6.12 mol% PA at the sn-2 position and 0.26 mol% DHA. Differential scanning colorimetry showed that the SL exhibited a higher melting temperature than commercial infant formula fat and milk fat. Low pulse nuclear magnetic resonance demonstrated that the SL had a comparable solid fat content to commercial infant formula fat at temperature of 25 to 55 °C. The produced SL have the potential to be used in infant formula.
dc.languageeng
dc.publisheruga
dc.rightsOn Campus Only Until 2016-12-01
dc.subjectRefined olive oil, docosahexaenoic acid, palmitic acid, structured lipids.
dc.titleOlive oil-based structured lipids containing palmitic, omega-3 and -6 fatty acids for potential application in infant formula
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorCasimir Akoh
dc.description.committeeCasimir Akoh
dc.description.committeeJamal Sabir
dc.description.committeeWilliam L. Kerr
dc.description.committeeMark A. Harrison


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