Grasas y Aceites, Vol 69, No 1 (2018)

Use of Echium oil fatty acids and tricaprylin as substrates of enzymatic interesterification for the production of structured lipids


https://doi.org/10.3989/gya.0996171

A. Yüksel
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Turkey
orcid http://orcid.org/0000-0002-3795-9077

N. Şahin-Yeşilçubuk
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Turkey
orcid http://orcid.org/0000-0002-4179-1932

Abstract


Structured lipids (SLs) were produced from the free fatty acids of Echium oil and tricaprylin by enzymatic acidolysis reactions. Lipozyme® RM IM, immobilized sn-1,3 specific lipase was used in the enzymatic reactions. In order to optimize the incorporation of stearidonic acid (SDA), three factors were chosen [Reaction temperature (50-60 ºC), reaction time (6-12 hour) and substrate molar ratio (3-6 mol/mol (total free fatty acids/tricaprylin)] for the application of response surface methodology (RSM) using a central composite circumscribed design (CCC) with five levels. The optimum temperature, time and substrate molar ratio obtained from the models were 60 ºC; 6 h, 6 mol/mol, respectively. Furthermore, SLs with 6.2% SDA content at sn-2 position were produced by scaling up the process. SL was obtained with nearly 78-79% of long-chain fatty acids at the sn-2 position. According to the melting profile analysis, the melting peaks of tricaprylin and Echium oil were sharper and narrower while the SL had more broadened peaks.

Keywords


Echium oil; Enzymatic acidolysis; Lipozyme® RM IM; Response surface methodology; Stearidonic acid; Tricaprylin

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