Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Dairy products remain valuable components of human diet due to their balanced nutritive value and pleasant flavour. In this study, triacylglycerols (TAGs) from anhydrous milk fats were hydrolysed by Lipozyme-435 and Novozyme-435 and later on analysed by using ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Results revealed that the percentages of TAGs (CN 28–34) and TAGs (CN 36–42) with at least two short-chain fatty acids and with short- and medium-chain fatty acids were respectively decreased after 24 h of enzymatic hydrolysis. On the other hand, TAGs (CN 44–54) with at least two long-chain fatty acids were found to increase in both Lipozyme-435- and Novozyme-435-treated anhydrous milk fat (AMF). Meanwhile, the melting and crystallization profiles of both Lipozyme-435- and Novozyme-435-treated AMF were modified and significantly different when compared with the untreated AMF.