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Enzymatic transesterification of triolein and stearic acid and solid fat content of their products
Author(s) -
Seriburi Vimon,
Akoh Casimir C.
Publication year - 1998
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/s11746-998-0256-8
Subject(s) - triolein , stearic acid , transesterification , interesterified fat , chemistry , rhizomucor miehei , lipase , chromatography , hexane , yield (engineering) , organic chemistry , incubation , fatty acid , enzyme , triacylglycerol lipase , biochemistry , catalysis , materials science , metallurgy
Two systems were investigated and compared as models for making margarine‐type fats. Two immobilized lipases, IM60 from Rhizomucor miehei and SP435 from Candida antarctica , were used to catalyze the transesterification of triolein with stearic acid and stearic acid methyl ester, respectively, in n ‐hexane. The optimal reaction temperature for both enzymes was 55°C at a mole ratio of triolein to acyl donor of 1:2. Equilibria were reached at 18 h for IM60 and 24 h for SP435. Analysis of the overall yield and incorporation of fatty acid at the sn ‐2 position indicated that the triacylglycerol products contained 38.4 and 16.2% 18:0 for acidolysis and 34.2 and 11.3% for interesterification reactions, respectively, at the 2‐position. With SP435, the softest fat was produced after 18 h of incubation, and the hardest after 30 h. For IM60 system, 18 h of incubation gave the most plastic fat.