Premium
Optimisation of enzymatic esterification of soybean oil deodoriser distillate
Author(s) -
Facioli Nara Lúcia,
BarreraArellano Daniel
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.928
Subject(s) - chemistry , soybean oil , lipase , fatty acid , ethanol , factorial experiment , triacylglycerol lipase , chromatography , organic chemistry , distillation , enzyme , molar ratio , catalysis , food science , statistics , mathematics
The enzymatic esterification of free fatty acids from soybean oil deodoriser distillate with ethanol, catalysed by immobilised fungal lipase, was studied. The extent of conversion of free fatty acids to ethyl esters was optimised using a response surface methodology obtained through a second‐order factorial experimental design. The variables studied were reaction temperature (30–70 °C), enzyme concentration (7–23%) and ethanol/free fatty acid molar ratio (0.3–3.7:1). The optimal reaction conditions achieved were temperature from 46.4 to 53.6 °C, enzyme concentration from 13.6 to 16.5% and ethanol/free fatty acid molar ratio from 1.7 to 2.3:1, with conversions above 88%. No significant tocopherol losses were observed during the process. In conclusion, enzymatic fatty acid esterification was shown to be a technically viable process. © 2001 Society of Chemical Industry