Enzymatic Synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of Process Parameters Using Response Surface Methodology

Abstract

The main objective of this study was to understand the effects and relationship amongst four factors, which are reaction temperature, reaction time, enzyme load, and substrate mole ratio with the purpose of producing healthy functional cooking oil for long-term dietary treatment. Lipozyme RM IM lipase-catalyzed esterification of medium-and long-chain triacylglycerols (MLCT) from glycerol and mixtures of capric and oleic acid was optimized using response surface methodology (RSM) with a fivelevel, four-factorial design. Reaction temperature, reaction time, and substrate mole ratio strongly affected MLCT synthesis (P<0.01). However, enzyme load did not have a significant (P>0.01) effect on MLCT yield. Comparison between predicted and experimental value from central composite rotatable design optimization procedures revealed good correlation, implying that the reduced cubic polynomial model with backward elimination statistically expressed the percent MLCT yield obtained. The optimum MLCT yield was 59.76% by using 10 wt% enzyme load, reaction temperature of 70°C, reaction time of 14 h, and substrate mole ratio of 3.5:1. Experiments to confirm the predicted results using the optimal parameters showed an MLCT yield of 56.35% (n=2). The choice on the types of fatty acids used in MLCT optimization work greatly influenced the physical and chemical properties of MLCT oil produced. The refined MLCT oil characteristics study showed this oil is suitable to be used for cooking/frying purposes as a high-value added product.

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

“…Most of the interaction terms were found nonsignificant in the response models. Koh et al (2010) reported that most of the interactions between these variables were found to be insignificant at 99% confidence level. The En*Sr interaction was only significant for the residual yield of OOO and caused a decrease in the amount of triolein.…”

“…SLs combine the unique characteristics of component fatty acids such as melting behavior, digestion, absorption, and metabolism in one triacylglycerol molecule to enhance the role fats and oils play in food, nutrition, therapeutics and health applications (Akoh and Min, 2002;Osborn and Akoh, 2002;Ciftci et al, 2009). Fatty acid composition and their position in the TAG determine the functional and physical properties, metabolic rate, and health benefits of the structured lipid (Koh et al, 2010;Çiftçi et al, 2008;Nieto et al, 1999). The main variation in the fatty acid composition of oils and fats is the chain length and degree of unsaturation of the component FA.…”

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

“…However, the % of solid fat values by DSC was evaluated for the SL synthesized at optimum conditions. Table 3 shows the first five solutions predicted for the maximum synthesis of desired TAG and minimum energy under optimized conditions at which the enzyme load was set at its minimum value due to the cost consideration, while the other variables were set in the range of the studied values (Koh et al, 2010). The optimum conditions which satisfied the above requirements with high desirability (0.86) would give 58.90 (%) total produced TAG, 52.23 (%) desired TAG and 38.96 kj/g energy.…”

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

“…This result is expected as the main FA of the blends is oleic acid and OOO is the main TAG. da Silva et al (2010) reported that triunsaturated TAGs have melting points from −14 °C to 1 °C, and triolein has a melting point of −4 °C (Hynes, 2010). In the crystallization thermograms of unreacted MoO/PO blends (Figure 2), three crystallization peaks (peaks 1, 2 and 3) were observed.…”

“…In addition, the MoO/VCO interesterified blends with elevated levels of MLCT may improve the quality of pastries as Ariffin et al (2010) reported that cookies made from mediumand long-chain triacylglycerol-enriched margarines have good texture and sensory perception as well as excellent nutritional benefits.…”