Sustainable Utilization of Crocodile Byproducts: Extraction and Enzymatic Modification of Oil.

The rapid growth of the crocodile industry has led to significant waste from discarded tissues. This study successfully extracted crocodile oil from waste tissues, achieving a yield of 73.20%.

Enzymatic biosynthesis, characterization, and antioxidant properties of ω-3 fatty acid-based structured phospholipids.

ω-3 fatty acids play essential physiological functions in the body. Most commercial ω-3 fatty acids are ethyl esters, which have lower bioavailability and stability than phospholipid-bound forms. This study aimed to synthesize structured phospholipids enriched with ω-3 fatty acids (ω-3-PLs) using a solvent-free system via enzymatic approach.

Reinforcement the whipping capabilities of aerated emulsions by multi-enzymatic modification of palm olein: Fat crystal-membrane interactions insights.

With the development of the new tea drink market and increasing public attention to health, low-saturated fat aerated emulsions are becoming more popular. However, low saturation levels can easily lead to poor whipping capabilities. This study systematically investigated the mechanisms by which multiple enzyme-modified palm olein, used as a low-saturated fat base in aerated emulsions.

Effects of liquid oils on partial coalescence and whipping capabilities of aerated emulsions: Differences between diacylglycerol and triacylglycerol.

Liquid oils are typically used to dilute solid fat in aerated emulsions, yet the structure of lipid components determines their functional properties. This study investigates the mechanism of liquid diacylglycerol (DAG) and triacylglycerol (TAG) on the whipping capabilities of aerated emulsions from the perspective of fat crystal- membrane interactions. Although there were no significant differences in thermodynamic properties, DAG significantly delayed the reduction in lamella thickness of fat crystals compared to TAG, thereby maintaining the density of the fat crystal network at high liquid oil levels.

Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications.

Compared to lard-based shortenings, diacylglycerol (DAG)-based shortenings have demonstrated beneficial effects, such as lowering blood lipids, and reducing postprandial blood glucose levels. In this study, different chain-length DAG oils were blended with lower melting point peanut oil DAG oil (PO-DAG-oil). The blend ratios for the three types of DAG-based shortenings were determined based on the solid fat content (SFC) of lard.

Immobilization of Lipase from and Its Glycerolysis Ability in Diacylglycerol Preparation.

In the glycerolysis process for diacylglycerol (DAG) preparation, free lipases suffer from poor stability and the inability to be reused. To address this, a cost-effective immobilized lipase preparation was developed by cross-linking macroporous resin with poly (ethylene glycol) diglycidyl ether (PEGDGE) followed by lipase adsorption. The selected immobilization conditions were identified as pH 7.

Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance.

Backgrounds: Glycerolysis, with its advantages of readily available raw materials, simple operation, and mild reaction conditions, is a primary method for producing diacylglycerol (DAG). However, enzymatic glycerolysis faces challenges such as high enzyme costs, low reuse efficiency, and poor stability. The study aims to develop a cost-effective immobilized enzyme by covalently binding lipase to pre-activated carriers through the selection of suitable lipases, carriers, and activating agents.

Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights.

Currently, the poor whipping capabilities of anhydrous milk fat (AMF) in aerated emulsion products are a major obstacle for their use in beverages like tea and coffee, as well as in cakes and desserts, presenting fresh hurdles for the food industry. In this study, the mechanism of action of diacylglycerols (DAGs) with different carbon chain lengths and degrees of saturation on the partial coalescence of aerated emulsions was systematically investigated from three fundamental perspectives: fat crystallization, air-liquid interface rheology, and fat globule interface properties. The optimized crystallization of long carbon chain length diacylglycerol (LCD) based on stearate enhances interactions between fat globules at the air-liquid interface (with an elastic modulus E' reaching 246.

Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities.

The major lipids and antioxidant activities of Asterias rolleston gonad lipids were evaluated systematically. Major lipids of A. Rolleston gonad lipids were triacylglycerols (TAGs) and phospholipids (PLs).

Effects of Silica Hydrogel on Degumming of Fragrant Rapeseed Oil.

Hot-pressed rapeseed oils with pleasant flavor, i.e., fragrant rapeseed oils, are favored by consumers, especially people from the southwest provinces of China.

Kinetics, Thermodynamics and Mechanism of Enzymatic Degradation of Zearalenone in Degummed Corn Oil.

The kinetics and thermodynamics of the enzymatic degradation of zearalenone (ZEN) in degummed corn oil were investigated by analyzing the impacts of temperature, pH, ZEN hydrolase dosage and ZEN concentration on the initial reaction rate. The kinetic study found that the maximum reaction rate was 0.97 μmol × kg−1 min−1, the Michaelis constant (Km) was 11,476 μmol × kg−1 and the Michaelis equation was V = 0.

Removal of Zearalenone from Degummed Corn Oil by Hydrolase on a Batch-Refining Unit.

The removal of zearalenone (ZEN) from degummed corn oil (DCO) using hydrolase on a batch-refining unit was studied. According to single-factor and response surface experiments, the optimum technological conditions for reaching the maximum degradation rate were a temperature of 39.01 °C, a pH of 8.

Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum.

In the present study, four different combinations of gums, including carrageenan (CG), its binary blends with xanthan gum (XG) or guar gum (GG) in equal ratios, and its ternary blends with XG and GG in three equal ratios, were involved into making partially crystalline emulsions (PCEs), respectively. The freshly prepared emulsions were systematically characterized by rheological property, particle size distribution, microscopic morphology, interfacial property, and intermolecular interactions, and their emulsion stabilities were further evaluated using multiple light scattering technique and storage test. All PCEs stabilized by gum blends (CG + XG, CG + GG, and CG + XG + GG) obtained decreased apparent viscosities at 0.