Interesterification of sesame oil and a fully hydrogenated fat using an immobilized lipase catalyst in both batch and continuous‐flow processes

Abstract

Interesterification in batch and continuous flow processes of sesame oil and fully hydrogenated fat catalyzed by immobilized lipaseLipase-mediated interesterification of sesame oil and a fully hydrogenated soybean oil was studied at 70 7C in both a batch reactor (BR) and a continuous-flow packed-bed reactor (PBR) using four different initial weight ratios of substrates (90 : 10, 80 : 20, 70 : 30 and 60 : 40) with Lipozyme TL IM (Thermomyces lanuginosa) as the biocatalyst. Reaction rates were determined by following the dependence of the profile of the product triacylglycerols (TAG) on the reaction time (BR) or the space time (PBR) via RP-HPLC-ELSD. Product TAG identities were confirmed by HPLC-APCI-MS. Primary differences between the performances of the two reactors were the maximum level of net hydrolysis (ca. 3 and 10 wt-% lower acylglycerols at equilibrium for the PBR and BR, respectively), the time or space time required to approach quasi-equilibrium conditions, and less migration of acyl groups in the PBR trials. For the BR trials, quasi-equilibrium conditions were approached in 4-6 h, while for the PBR trials short space times (15 min to 2 h) were sufficient to produce effluent compositions similar to equilibrium BR compositions. The predominant TAG families formed by interesterification were LLS, PSO, PSL, SSL, and SSO (L = linoleic; S = stearic; P = palmitic; O = oleic). Oxidative stabilities, melting profiles and solid fat contents were determined for selected reaction products. Keywords IntroductionEnzyme-mediated interesterification of blends of oils and fats has been extensively studied as an alternative to the combination of partial hydrogenation and chemical interesterification used industrially for the production of specialty and trans-free plastic fats. Several reports dealing with the use of lipase-mediated reactions to improve the physical, nutritional, and chemical properties of naturally occurring fats have been published in the past decade [1]. When these reactions involve only triacylglycerols (TAG) as substrates and when careful control of the water content in the reaction medium is maintained, production of byproducts such as free fatty acids (FFA) and lower acylglycerols can be held at minimal levels. The resulting product distribution constitutes an important economic advantage of the enzyme-catalyzed reaction because the need for further purification procedures is thereby reduced or eliminated [2].Several solid fats (e.g. stearins, completely hydrogenated fats) have been proposed as substrates for use in lipasecatalyzed interesterification processes intended to produce edible plastic fat products. Some of the oils used in previous studies of the exchange of acyl groups with palm stearins include coconut oil, sunflower oil, and palm kernel oil [3][4][5]. Other saturated TAG (e.g. tristearin and tripalmitin) have also been utilized with similar intent by List et al. [6] and Seriburi and Akoh [7]. Exchange of acyl groups from vegetable oils with those from fully hydrogenated soybean oil...

Composição de ácidos graxos de margarinas à base de gordura hidrogenada ou interesterificada

“…O processo de interesterificação possibilita a produção de gorduras livres ou com teor muito baixo de AGT, a partir do rearranjo dos ácidos graxos (AG) nas ligações éster do glicerol e consequente modificação do ponto de fusão e de cristalização da gordura (D' AGOSTINI, 2001), tendo como produto final uma matéria-prima com funcionalidades semelhantes, porém quimicamente diferentes das gorduras hidrogenadas. As gorduras interesterificadas são as novas alternativas para as hidrogenadas, porém há a preocupação em relação ao aumento no consumo de ácidos graxos saturados (AGS) a partir destes produtos (FARMANI; HAMEDI; SAFARI, 2008;LOPEZ-HERNANDEZ et al, 2007).…”

Heterogeneous biocatalytic processes of vegetable oil interesterification to biodiesel

“…In [43], it was shown that a quasi equilibrium state is reached within 4-6 hours in a batch reactor; in the continuous mode, however, the contact time required to reach the same state varies from 5 minutes to 2 hours. The authors [45] described a reactor with a fluidized bed of the commercial Novozyme ® biocatalyst for the continu ous interesterification of palm stearin and soybean oil; under the studied conditions, t ½ was 17 days.…”

“…Transesterification is also performed in the continu ous mode in a plug flow reactor with a fixed bed of the biocatalyst, and the continuous and periodic modes are compared [13,18,[42][43][44]. In [43], it was shown that a quasi equilibrium state is reached within 4-6 hours in a batch reactor; in the continuous mode, however, the contact time required to reach the same state varies from 5 minutes to 2 hours.…”

Pembuatan Bahan Baku Spreads Kaya Karoten Dari Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch

“…Setelah mencapai suhu 60°C dan sampel telah meleleh sempurna, kemudian dimasukkan Lipozyme TL IM terimobilisasi sebanyak 10% (b/b) dan diagitasi kembali selama 4 jam. Reaksi interesterifikasi dilakukan pada suhu 60°C sesuai dengan yang dilakukan oleh Xu et al (2002), Kim et al (2008), dan Chae et al (2011), meskipun Lipozyme TL IM juga dapat digunakan pada suhu 70°C (Osório et al, 2006;Hernandez et al, 2007). Hasil interesterifikasi diangkat dan Lipozyme TL IM disaring.…”