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

A. Yüksel; N. Şahin-Yeşilçubuk

doi:10.3989/gya.0996171

Autores/as

A. Yüksel Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University https://orcid.org/0000-0002-3795-9077
N. Şahin-Yeşilçubuk Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University https://orcid.org/0000-0002-4179-1932

DOI:

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

Palabras clave:

Aceite de Echium, Ácido estearidónico, Acidolisis enzimática, Lipozyme® RM IM, Metodología de superficie de respuesta, Tricaprilina

Resumen

Se produjeron lípidos estructurados (SL) a partir de ácidos grasos libres de aceite de Echium y tricaprilina mediante reacciones de acidolisis enzimática. Se usó Lipozyme® RM IM, lipasa inmovilizada específica de sn-1,3 en las reacciones enzimáticas. Para optimizar la incorporación de ácido estearidónico (SDA), se eligieron tres factores [Temperatura de reacción (50-60 ºC), tiempo de reacción (6-12 horas) y proporción molar del sustrato (3-6 mol/mol (total de ácidos grasos libres) / tricaprylin)] para la aplicación de la metodología de superficie de respuesta (RSM) mediante el uso de un diseño compuesto central circunscrito (CCC) con cinco niveles. La relación óptima de temperatura, tiempo y sustrato obtenida de los modelos fue 60 ºC; 6 h, 6 mol/mol. Además, se produjeron SL con un contenido de SDA del 6,2% en la posición sn-2 mediante el proceso de escalamiento, SL se obtuvo con casi 78-79% de ácidos grasos de cadena larga en la posición sn-2. Según el análisis del perfil de fusión, los picos de fusión de la tricaprilina y el aceite de Echium fueron más agudos y estrechos, mientras que los SL tuvieron picos más amplios.

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