Pseudomonas fluorescens Lipase‐catalysed Interesterification of Butter Fat

Abstract

o t a r i andM. A n t i l a * Butter fat was subjected to interesterification reactions catalysed by Pseudomomfluorcscens lipase in media of variable water content. The reaction products were analysed by gas chromatography on an immobilised phenylmethylsilicone capillary column. Triacylglycerol compositions were determined by normalisation, and free fatty acid and mono-and diacylglycerol compositions and contents by internal standardisation. In general, the triacylglycerol compositions of interesterification products were similar to each other and distinctly different from those of untreated butter fat. The compositions of triacylglycerols of the reaction products were similar to the composition calculated according to random distribution, except for the higher proportions of saturated triacylglycerols with 36 and 42-50 acyl carbons and monoene triacylglycerols with 38 acyl carbons in the reaction products. Enzymatic deacylation of reaction products showed the fatty acyl groups to be nearly randomly distributed among the three positions of glycerol. The contents of the hydrolysis products (MAGs, DAGs and FFAs) depended on the water content of the reaction medium. Fat Sci. Technul. 91. Jahrgang Nr. i ISX!) Fat %I. Techno]. 91. Jahrgang Nr. 7 1989

Substituting Enzymatically Interesterified Butter for Native Butter Has No Effect on Lipemia or Lipoproteinemia in Man

“…The degree of lipasecatalysed interesterification was evaluated through the comparison of the solid fat content at 25°C with that of native and chemically interesterified milk fat as described elsewhere [10]. A near-random distribution of fatty acids was obtained comparable to that obtained by chemical interesterification [11] or interesterification obtained with another lipase [12]. This interesterified butter fat and skim milk were used to reconstitute 'randomised butter' [13].…”

Modificação bioquímica da gordura do leite

“…Alguns dos principais trabalhos encontrados são apresentados na Tabela 3, dispostos em ordem cronológica, Nos trabalhos pioneiros efetuados na década de 80 a modificação enzimática era conduzida com a gordura do leite pura, [55][56][57][58][59] e apenas a partir dos anos 90 outros componentes foram misturados a esta gordura para a interesterificação. 51 O maior uso do óleo de colza pode ser justificado pelo fato de que este óleo já é empregado comercialmente na preparação de spreads à base de gordura do leite.…”

“…Até o final da década de 1990, a maior parte dos pesquisadores utilizava a técnica de adsorção para a imobilização das enzimas adquiridas sob a forma livre que catalisavam a interesterificação da gordura do leite e como suportes empregavam Celite, 51,[55][56][57][58][59][60] e polipropileno. 53,[61][62][63]70 Nos trabalhos desenvolvidos a partir de 2000, verificase o uso predominante de enzimas já adquiridas comercialmente na forma imobilizada.…”

“…Muitas pesquisas que relacionam a influência desta reação sobre as características físicas do produto obtido têm sido desenvolvidas e, neste sentido, as propriedades mais estudadas são o conteúdo de gordura sólida, 56,58,62,63,70 as propriedades térmicas e de cristalização, 52 Entre as lipases avaliadas, as Lipozymes TM IM e RM IM foram escolhidas para os estudos adicionais no reator contínuo de leito empacotado. A lipase TM IM realizou a reação de forma mais rápida.…”

Interestification of Butterfat by Lipase fromRhizopus niveusin Reverse Micellar Systems

“…and in the absence of an organic solvent. 18) Enzymes can be made soluble in organic solvents by a surfactant without loss of catalytic activity.19) Martinek et al 20 ) reported that a micelle-entrapped enzyme has altered specificity in organic solvent medium. Douzou et al 2 1) found that enzymes retain their catalytic activity in microemulsions in drops 1-5/lm across; such a microemulsion seems less efficient than a reverse micellar system because it contains much water.…”