Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification

Abstract

This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification Determinação das condições reacionais para mediar a interesterificação enzimática da gordura do leite e do óleo de soja SummaryA food grade lipase from Rhizopus oryzae immobilized on a hybrid polysiloxane-polyvinyl alcohol matrix (SiO 2 -PVA) was used as the biocatalyst to mediate the interesterification reactions of a blend containing 65% milkfat and 35% soybean oil. All the reactions occurred in an inert nitrogen atmosphere in cylindrical glass reactors (80 mL) with 40 g of the milkfat-soybean oil blend. The influence of the following variables was evaluated: biocatalyst loading (250-1500 activity units per gram of blend), biocatalyst moisture content (5-20%), temperature (45-60 °C) and incubation time (2-48 h). The reactions were monitored by determining the free fatty acid content, triacylglycerol (TAGs) composition in carbon species, and the consistency of the interesterified (IE) products. The reaction conditions were set based on the parameters that provided a high interesterification yield and good consistency of the final product within the ideal range (200 to 800 gf cm -2 ). Hence the best results were obtained using a biocatalyst loading of 500 U g -1 of blend with 10% moisture content at 45 °C for 4 h. Under these conditions the consistency of the interesterified product was 539.7 ± 38 gf cm -2 . The results demonstrated the potential of the immobilized lipase to alter the TAGs profile of the milkfat-soybean oil blend, allowing for the production of structured lipids.Keywords: Rhizopus oryzae lipase; Milkfat; Soybean oil; Interesterification. ResumoLipase de grau alimentício de Rhizopus oryzae, imobilizada em uma matriz híbrida de polissiloxano-polivinilálcool (SiO 2 -PVA), foi usada como biocatalisador para mediar reações de interesterificação de uma mistura contendo 65% de gordura de leite e 35% de óleo de soja. Todas as reações ocorreram sob atmosfera inerte de nitrogênio, em reatores de vidro cilíndricos (80 mL) com 40 g da mistura. Avaliou-se a influência das seguintes variáveis: carregamento de biocatalisador (250-1.500 unidades de atividade por grama de mistura), umidade do biocatalisador (5-20%), temperatura (45-60 °C) e tempo de incubação (2-48 h). O progresso das reações foi monitorado pela determinação do conteúdo de ácidos graxos livres, da composição em triacilgliceróis (TAGs) em espécies de carbono e da consistência de produtos interesterificados (IE). As condições reacionais foram estabelecidas com base nos parâmetros que proporcionaram alto grau de interesterificação e consistência do produto final dentro da faixa ideal (200 a 800 gf cm -2 ). Neste contexto, os melhores resultados foram obtidos utilizando-se 500 U de biocatalisador por grama de mistura, com 10% de...

Optimisation of Enzymatic Directed Interesterification of Palm Oil for High Yield of Triunsaturated Triacylglycerol Using Response Surface Methodology

“…This finding is in agreement with the findings of Cao et al (2013), Öztürk et al (2010) and Xu et al (1998). There was a higher reaction conversion rate with a higher amount of lipase, which is in agreement with the findings of Cao et al (2013) and Paula et al (2016). In most enzymatic IE reactions, enzyme mainly speeds up the reaction and does not affect the conversion rate, as reported by Lee et al (2015).…”

Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids

“…Consistency of the raw materials and interesterified products were determined using a texture analyser (QTS-25 Brookfield, Middleboro, United States).Samples were heated in a microwave oven (55e60 C) to completely melt crystals and conditioned in a glass beaker (100 mL) for 48 h at 10 C. The TA15 probe was used, which is an acrylic cone with an angle of 45 . Tests were performed under the conditions described by Paula et al (2016) and the measurements were used to calculate the "yield value", according to Haighton (1959).…”

“…Previous work carried out in our lab has identified Rhizopus oryzae lipase as a potential lipase source to produce structured lipids from interesterification of milk fat with soybean oil (Paula, Nunes, De Castro, & Santos, 2016). Pursing our interest in developing a feasible enzymatic process, an attempt was made to perform the process in a continuous mode.…”

Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends

“…Moreover, the operational conditions adopted (high temperature and pressure) provide additional steps of bleaching and deodorization of the final product. These steps may have harmful nutritional effects, besides extinguishing the butter flavour, highly appreciated by consumers (KONTKANEN et al, 2011;PAULA et al, 2016). On the other hand, the enzymatic pathway employs lipases (glycerol ester hydrolase EC 3.1.1.3) as biocatalysts, which provide little to no undesirable side reactions (ANDUALEMA; GESSESSE, 2012).…”

“…The support was subsequently activated by epichlorohydrin and the epoxy matrix (epoxy-SiO 2 -PVA) was used to immobilize the R. oryzae lipase by employing 250 mg of lipase in its free form per gram of the activated support (dry matter) and 100 µL of an aqueous solution containing 5 mg mL -1 of PEG-1500. The resulting immobilized derivative showed enzymatic activity of 3465 U g -1 as determined using the olive oil hydrolysis method (PAULA et al, 2016), and low water contents (< 8%).…”