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

Authors

  • 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

Keywords:

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

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.

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Published

2012-09-30

How to Cite

1.
Keskin H, Koçak D, Göğüş F, Fadıloğlu S. Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology. Grasas aceites [Internet]. 2012Sep.30 [cited 2024Mar.28];63(3):274-83. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1379

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