Glicerólisis de oleínas de cacao con lipasa Candida antarctica en un sistema libre de solventes
DOI:
https://doi.org/10.3989/gya.0794191Palabras clave:
Diglicéridos, Glicerólisis enzimática, Lipasa CALB, Monoglicéridos, Oleína, Subproductos oleaginososResumen
En el presente trabajo se pretende valorizar la oleína vegetal de cacao procedente de la ruptura ácida de las pastas de refinación química. El objetivo es poner a punto un proceso de glicerólisis enzimática en un sistema libre de solventes maximizando la producción de monoglicéridos (MAG) y diglicéridos (DAG). Se ha estudiado el efecto de la dosis de enzima, el contenido de glicerol y el tiempo de reacción, la modificación de la presión de reacción y la composición de la materia prima. Se concluye que el rendimiento de la reacción aumenta hasta el 90-95% cuando se aplica un vacío de 2-3 mbar a 65 ºC suficiente para evaporar el agua que se va generando como producto, una dosis de enzima del 1% y una relación molar aceite:glicerol 1:2. El mayor rendimiento en cuanto a la producción de MAG y DAG se ha conseguido partiendo de una materia prima rica en acidez libre (FFA), obteniéndose un aceite con un 33.4 y 44.2% de MAG y DAG, respectivamente. Se observa que los tiempos de reacción son cortos (6-8h) comparados con los descritos en la bibliografía encontrada (24h).
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