Grasas y Aceites, Vol 63, No 3 (2012)

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology


https://doi.org/10.3989/gya.011012

H. Keskin
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Turkey

D. Koçak
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Turkey

F. Göğüş
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Turkey

S. Fadıloğlu
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Turkey

Abstract


An acidolysis reaction of triolein with caprylic and palmitic acids was performed using immobilized sn-1,3 specific lipase from Mucor miehei to produce a reduced calorie spreadable structured lipid (SL). Response surface methodology was applied to model and optimize the reaction conditions using a four-factor five-level central composite rotatable design. The selected factors were time (10-24 h), enzyme load (10-25 wt%), substrate mole ratio (Triolein:Caprylic acid:Palmitic acid), (1:1:1-1:2.5:2.5) and temperature (45-60 °C). The produced SLs were compared to fat extracts of commercial margarine in terms of melting profile and solid fat content (SFC). SL with a melting peak of 42 °C and SFC of 40.69% at 0 °C was very similar to soft margarines. The caloric value of this SL was determined as 37.74 kJ/g, theoretically. The optimum reaction conditions were found as reaction time 14 h; substrate mole ratio 1:2.1:2.1; temperature 58 °C; and enzyme load 15 wt%. Under optimum conditions, the product contained 29.68% COC, 25.47% POC, and 3.80% POP.

Keywords


Caprylic Acid; Enzymatic acidolysis; Mucor miehei; Palmitic Acid; Response Surface Methodology; Triolein

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