Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

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

doi:10.3989/gya.0633152

Autores/as

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

DOI:

https://doi.org/10.3989/gya.0633152

Palabras clave:

Ácido caprílico, Ácido palmítico, Lípido estructurado, Metodología de superficie de respuesta, Pistaciaterebinthus L.

Resumen

Se ha investigado la reacción de acidolisis del aceite de pistacho con los ácidoscaprílico y palmítico. La reacción fue catalizada por la lipasa Lipozyme IM de Rhizomucormiehei y realizada mediante recirculación del reactor de lecho compacto. Los efectos de los parámetros de la reacción han sido analizados mediante el uso de la metodología de superficie de respuesta. El tiempo de reacción (3.5 hasta 6.5 h), la carga de enzima (10–20%), el caudal de sustrato (4–8 mL·min^-1) relaciones molares de los sustrato (aceite de pistacho: ácido palmítico: ácido caprílico, 1: 1,83: 1,22–1: 3,07: 2,05) fueron evaluados. Las condiciones óptimas de reacción fueron 5,9 h de tiempo de reacción, el 10% de carga de la enzima, 4 mL·min^-1 de caudal de sustrato y 1: 3,10: 2,07 de relación molar de sustratos. Los lípidos estructurados obtenidos en las condiciones óptimas tenías 52,23% de triacilgliceroles deseados y un valor calórico menor que la de encina aceite de la fruta. Características de fusión y microestructura de lípido estructurado fueron similares a las de los extractos de grasa margarina comerciales. Los resultados mostraron que el lípido estructurado tenía una estabilidad oxidativa más alta entre las grasas estudiadas.

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