Volume 14, Issue 6 (2012)
JAST 2012, 14(6): 1297-1310 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Savaghebi D, Safari M, Rezaei K, Ashtari P, Farmani J. Structured Lipids Produced through Lipase-Catalyzed Acidolysis of Canola Oil. JAST 2012; 14 (6) :1297-1310
URL: http://jast.modares.ac.ir/article-23-7726-en.html
URL: http://jast.modares.ac.ir/article-23-7726-en.html
1- M.Sc. Graduate from the Department of Food Science, Engineering and Technology, University of Tehran
2- Department of Food Science, Engineering and Technology, University of Tehran
3- NFCS, Nuclear Science and Technology Research Institute
4- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2- Department of Food Science, Engineering and Technology, University of Tehran
3- NFCS, Nuclear Science and Technology Research Institute
4- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Abstract: (6427 Views)
Enzymatic acidolysis of canola oil through caprylic acid was investigated to produce certain medium chain Ttriacyliglycerol (TAG) structured lipids (SLs). Lipozyme TL IM, an sn-1,3 specific Thermomyces lanuginosa lipase, and Novozym 435, a non-specific Candida antarctica lipase, were utilized as the biocatalysts in a batch reactor. Reaction conditions were designed according to Taguchi’s approach, considering three levels of fatty acid to oil ratio (1:1, 2:1, and 3:1), three levels of enzyme load (4, 8 and 12%, w/w), three levels of temperature (45, 55, and 65°C) as well as three levels of reaction time (15, 30 and 45 hours). Results indicated that fatty acid composition of canola oil was modified by the above acidolysis reactions. The highest mole percent of caprylic acid incorporation (37.2 mole%) was obtained after 15 hours of incubation in the presence of Lipozyme TL IM at 55°C, fatty acid to oil ratio of 3:1 and at 12% of enzyme level. However, with Novozym 435 the highest level of incorporation (38.5 mole%) was obtained after 45 hours of reaction at 45°C, fatty acid to oil ratio of 3:1, and at 8% enzyme level. Novozym 435 was able to incorporate more caprylic acid in the oil than did Lipozyme TL IM. SLs prepared using either Lipozyme TL IM or Novozym 435 differed in terms of their TAG compositions. According to the obtained results, SLs produced by use of Lipozyme TL IM lipase contained higher levels of MLM-type (Medium-Long-Medium) triacylglycerols than those produced using Novozym 435 lipase (21.2 and 9.9%, respectively).
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2010/09/9 | Accepted: 2011/09/21 | Published: 2012/09/8
Received: 2010/09/9 | Accepted: 2011/09/21 | Published: 2012/09/8
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |