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Production of MAG of CLA by esterification with dehydration at ordinary temperature using Penicillium camembertii lipase
Author(s) -
Watanabe Yomi,
YamauchiSato Yoshie,
Nagao Toshihiro,
Negishi Satoshi,
Terai Tadamasa,
Kobayashi Takashi,
Shimada Yuji
Publication year - 2005
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-005-1119-9
Subject(s) - lipase , dehydration , chemistry , glycerol , diacylglycerol kinase , food science , penicillium , organic chemistry , chromatography , enzyme , biochemistry , protein kinase c
Production of MAG with CLA using Penicillium camembertii mono‐ and diacylglycerol lipase (referred to as lipase) was attempted for the purpose of expanding the application of CLA. The commercial product of CLA (referred to as FFA‐CLA) is a FFA mixture containing almost equal amounts of 9 cis ,11 trans (9 c ,11 t )‐CLA and 10 t ,12 c ‐CLA. Esterification of FFA‐CLA with glycerol without dehydration achieved 84% esterification but produced almost equal amounts of MAG and DAG. Esterification with dehydration not only achieved a high degree of esterification but also suppressed the formation of DAG. When a mixture of FFA‐CLA/glycerol (1∶2, mol/mol), 1% water, and 200 units/g‐mixture of P. camembertii lipase was agitated at 30°C for 72 h with dehydration at 5 mm Hg, the degree of esterification reached 95% and the contents of MAG and DAG were 90 and 6 wt%, respectively. This reaction system may be applied to the industrial production of MAG with unstable CLA.