Abstract
Polyglycerol polyricinoleate (PGPR) is a polymeric ester widely used as emulsifier in the food industry. In this work, PGPR biocatalytic synthesis was carried out in a onestep solvent-free enzymatic process using lipase CALB immobilized in Lewatit® Monoplus<br /> MP 64 by adsorption. The optimal immobilization conditions were determined: initial<br /> enzyme concentration of 13 mg of Lowry protein per mL phosphate buffer pH 7, and<br /> ricinoleic acid as a support activator. An immobilized derivative with 35.93 ± 4.90 mg of<br /> Lowry protein per g of dry support was obtained. It was used as a catalyst for PGPR<br /> production in open air and vacuum batch reactors, and the results obtained showed that<br /> only when the reaction equilibrium was shifted towards ester production by means of water removal, the PGPR produced fulfilled the European legislation (acid value ≤ 6 mg of KOH per g of product).
Highlights
Emulsifiers are molecules that have a polar and a nonpolar part that are used in creams, sauces, and lotions formulation to keep the W/O or O/W emulsions stable and they have wide applicability in the cosmetic and food industries
Polyglycerol polyricinoleate (PGPR) is produced by chemical methods that involve a reaction in two stages: the autocatalytic condensation of ricinoleic acid, and the esterification between polyricinoleic acid and polyglycerol.[2]
This study is important because pH influences the electrostatic forces, and the pH changes over the isoelectric point of lipase might have a great impact on the amount of bound protein.[31,32]
Summary
Emulsifiers are molecules that have a polar (hydrophilic) and a nonpolar (hydrophobic) part that are used in creams, sauces, and lotions formulation to keep the W/O or O/W emulsions stable and they have wide applicability in the cosmetic and food industries. PGPR is produced by chemical methods that involve a reaction in two stages: the autocatalytic condensation of ricinoleic acid, and the esterification between polyricinoleic acid and polyglycerol.[2] This method of synthesis has many disadvantages, the main one being the long reaction time required, which implies high energy costs. This fact, together with the high operating temperature, can negatively affect the final product quality causing problems related to colour and odour, which makes it unsuitable for use in the food industry.[3]
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