Lipase‐catalyzed interesterification of oils and fats

Abstract

Extracellular microbial lipases can be used as catalysts for the interesterification of oils and fats. Use of specific lipases gives products which are unobtainable by chemical interesterification methods. Some of these products have properties of value to the oils and fats industry. The catalysts for enzymatic interesterification are prepared by coating inorganic support materials with the lipases. For batch interesterification reactions, the catalyst particles are activated by addition of a small amount of water and then stirred with a reactant mixture dissolved in petroleum ether. At the end of the reaction period, the catalyst particles are removed by filtration, and the interesterified triglycerides isolated by conventional fat fractionation techniques. The catalyst can be used in subsequent batch reactions. As an alternative to the batch reaction system, continuous enzymatic interesterification processes can be operated by pumping water containing feedstock through a packed bed of activated catalyst.

Lipase catalyzed ester synthesis for food processing industries

“…The hydrophobic patches on the surface of lipases are responsible for the strong interactions with the hydrophobic substrates at the interface. In the absence of the water, lipases are capable of reversing the reaction that leads to the esterification and interesterification (Macrae, 1983). Besides the lipolytic activity, lipases also possess esterolytic activity, thus, have a wide substrate range.…”

“…Ester exchange reactions take place at low water activity (Macrae, 1983). The optimum yield in the esterification was obtained by determining the optimal substrate and enzyme concentration.…”

“…Unilever (1980) proved that lipases could catalyze the interesterification by restricting the amount water in the system. The types of the triacylglycerol products obtained by the lipasecatalyzed interesterification depended on the specificity of lipase used (Macrae, 1983). The production of a cocoa butter equivalent (CBE) through the enzymatic interesterification of the palm oil midfraction (POMF) with stearic acid in a solvent free system using Nova lipase Lipozyme as a catalyst was analyzed by Undurraga et al (2001).…”

“…The yield and isomeric excess of the ester catalyzed by M. miehei lipase showed a greater dependence on the temperature rather than the catalyst concentration itself. The ester exchange reactions can take place in almost completely dry systems, even at temperatures upto 100°C (Macrae, 1983). The thermostability of the procine pancreas lipase was studied by monitoring the esterification activity in the temperature range of 40-80°C.…”

Lipídios estruturados: alternativa para a produção de sucedâneos da gordura do leite humano

“…55 São enzimas obtidas predominantemente de bactérias, leveduras e fungos. 49,[63][64][65] Importantes aplicações têm sido realizadas nas indústrias alimentícias e farmacêuticas. A maioria das reações enzimáticas é realizada em reatores por bateladas, apresentando alguns inconvenientes como altos custos operacionais, baixa produtividade, alta variação na qualidade dos produtos obtidos e problemas de remoção da enzima.…”