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

H. Keskin; D. Koçak; F. Göğüş; S. Fadıloğlu

doi:10.3989/gya.011012

Autores/as

H. Keskin Department of Food Engineering, Faculty of Engineering, University of Gaziantep
D. Koçak Department of Food Engineering, Faculty of Engineering, University of Gaziantep
F. Göğüş Department of Food Engineering, Faculty of Engineering, University of Gaziantep
S. Fadıloğlu Department of Food Engineering, Faculty of Engineering, University of Gaziantep

DOI:

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

Palabras clave:

Ácido caprílico, Ácido palmítico, Acidólisis enzimática, Metodología de Superficie de Respuesta, Mucor miehei, Trioleina

Resumen

La reacción de acidolísis de la trioleina con los ácidos caprílico y palmítico se realizó utilizando lipasa inmovilizada Mucor miehei, específica de sn-1, 3, para producir una grasa de untar baja en calorías compuesta de lípidos estructurados (SL). La metodología de superficie de respuesta se aplica para modelar y optimizar las condiciones de reacción utilizando un factor-cuatro y nivel-cinco de diseño central compuesto. Los factores seleccionados fueron el tiempo (10-24 h), la carga de enzima (10-25% en peso), la relación molar de sustratos (Trioleína:Ácido Caprílico:Ácido Palmítico), (1:1:1-1:2.5:2.5) y la temperatura (45-60 °C). Los SLs producidos se compararon con extractos de grasa de margarina comercial en términos de perfil de fusión y contenido de grasa sólida (SFC). El SL con un pico de fusión a 42 °C y SFC de 40,69% a 0 °C era muy similar a las margarinas suaves. El valor calórico de este SL se determinó teóricamente siendo 37,74 kJ/g. Las condiciones óptimas de reacción encontradas fueron 14 h de tiempo de reacción; una relación molar de sustratos 1:2.1:2.1; una temperatura de 58 °C, y una carga enzima de 15% en peso. En condiciones óptimas el producto contenía 29,68% de AOC, 25,47% de POC, y 3,80% de POP.

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