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Modelling lipase‐catalysed transesterification of fats containing n ‐3 fatty acids monitored by their solid fat content
Author(s) -
Nascimento Ana C.,
Tecelão Carla S. R.,
Gusmão José H.,
da Fonseca M. Manuela R.,
FerreiraDias Suzana
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200401000
Subject(s) - transesterification , palm stearin , palm kernel oil , lipase , chemistry , polyunsaturated fatty acid , palm kernel , organic chemistry , chromatography , food science , fatty acid , palm oil , enzyme , catalysis
Transesterification of fat blends rich in n ‐3 polyunsaturated fatty acids ( n ‐3 PUFA), catalysed by a commercial immobilised thermostable lipase from Thermomyces lanuginosa , was carried out batch‐wise. Experiments were performed, following central composite rotatable designs (CCRDs) as a function of reaction time, temperature and media formulation. Mixtures of palm stearin, palm kernel oil and a commercial concentrate of triacylglycerols rich in n ‐3 PUFA (“EPAX 2050TG” in CCRD‐1 and “EPAX 4510TG” in CCRD‐2) were used. The time‐course of transesterification was indirectly followed by the solid fat content (SFC) values of the blend at 10 °C, 20 °C, 30 °C and 35 °C. A decrease in all SFC values of the blends at 10 °C, 20 °C, 30 °C and 35°C was observed upon transesterification. The SFC 10 °C and SFC 20 °C of transesterified blends varied between 18 and 48 and SFC 35 °C between 6 and 24. These values fulfil the technological requirements for the production of margarines. Under our conditions, lipid oxidation may be neglected. However, the accumulation up to 8.3% free fatty acids in reaction media is a problem to overcome. The development of response surface models, describing both the final SFC value and the SFC decrease, will allow predicting results for novel proportions of fats and oils and/or a novel combination time‐temperature.