Continuous enzymatic transesterification of sesame oil and a fully hydrogenated fat: Effects of reaction conditions on product characteristics

Abstract

An immobilized lipase from Thermomyces lanuginosus (TL IM) was employed to mediate the continuous transesterification of sesame oil and fully hydrogenated soybean oil (FHSBO) in a packed-bed reactor operating at 70 degrees C. Reactions between sesame oil (rich in LLL (15.97%), LOL (31.56%), and OLO (21.15%) [L = linoleic; O = oleic]) and the fully hydrogenated fat ((73.7% SSS, 26.3% SPS) [S = stearic; P = palmitic]) produced semi-solid fats. These products are complex mixtures of triacylglycerol (TAG) species whose compositions depend on reaction conditions. The dependence of the steady state product TAG profile on space time was determined for four initial weight ratios of sesame oil to hydrogenated fat (90:10, 80:20, 70:30, and 60:40). Except for the trial involving a weight ratio of sesame oil to FHSBO of 60:40, near equilibrium conditions were achieved at space times of 30 min-1 h. The chemical, physical, and functional properties of the product semi-solid fats were characterized. The predominant TAG species in the quasi-equilibrium products obtained from the mixture initially containing 90% (w/w) sesame oil and 10% FHSBO were LOL (26.22%) and OLO (21.92%). For transesterification of 80% sesame oil and 20% FHSBO, the major product species were OOP (21.27%), LOL (17.46%), and OLO (13.93%). OOP (24.38%) was the major product for reaction of 70% sesame oil with 30% FHSBO. Appropriate choices of reaction conditions and initial ratios of sesame oil to FHSBO lead to TAG with melting profiles and solid fat contents (SFC) similar to those of a variety of commercial products.

Calorimetric study of milk fat/rapeseed oil blends and their interesterification products

“…The descriptive use of DSC during EIE reactions has been reported before; however, to our knowledge the method was not used to quantitatively monitor the reaction and no correlations resembling those of the present work were attempted [7,[11][12][13][14][15]. The interesterification conditions of this work enabled a fast reaction.…”

Enzymatic Interesterification of Extra Virgin Olive Oil with a Fully Hydrogenated Fat: Characterization of the Reaction and Its Products

“…These mixtures were heated at 60°C for 30 min. The methyl esters of the fatty acid residues were extracted as described by Otero et al [3] and analyzed by gas chromatography.…”

“…Hexadecane was employed as an internal standard. Samples (400 lL) were methylated as described by Otero et al [3], and subjected to gas chromatographic analyses. One microliter of sample was injected into an Agilent (Palo Alto, CA) gas chromatograph (model 6850) fitted with an Omegawax column (30 m · 0.25 mm · 0.25 lm film thickness) purchased from Supelco (Bellefonte, PA).…”

“…Chemical Characterization of TAG Species by HPLC-MS The TAG present in the feedstocks (EVOO and FHPO) for the interesterification reaction, as well as the semi-solid fats produced by the reaction, were analyzed using a reversed phase HPLC system coupled to a mass spectrometer through an atmospheric pressure chemical ionization source (RP-HPLC/APCI-MS) as described elsewhere [3].…”

Interesterificação Enzimática Contínua Da Gordura Do Leite Com Óleo De Soja Em Reator De Leito Fluidizado: Avaliação Da Consistência E Do Conteúdo De Gordura Sólida

“…Neste caso, o teor ideal não deve ser inferior a 10% (O'Brien, 2009;Ribeiro et al, 2009). O conteúdo CGS entre 33 e 38°C influencia as impressões e sensações de arenosidade do alimento na boca (O'Brien, 2009;Otero et al, 2006).…”