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Lipase‐Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures
Author(s) -
Chae MiHwa,
Park HyeKyung,
Kwon KwangIl,
Kim JongWook,
Hong Seung In,
Kim Yangha,
Kim Byung Hee,
Kim InHwan
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02115.x
Subject(s) - interesterified fat , lipase , chemistry , sunflower oil , chromatography , catalysis , melting point , triacylglycerol lipase , enzyme , food science , organic chemistry
Lipase‐catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °C, after the first 9 min of the reaction. There were no significant differences ( P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 °C) and a stepwise temperature protocol (a combination of 70 and 60 °C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly ( P < 0.05) higher than those of enzymes employed in constant temperature protocol.