Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

H Keskin,S Fadıloğlu,D Koçak,F Göğüş

doi:10.3989/gya.011012

Abstract

An acidolysis reaction of triolein with caprylic and palmitic acids was performed using immobilized sn -1,3 specific lipase from Mucor miehei to produce a reduced calorie spreadable structured lipid (SL). Response surface methodology was applied to model and optimize the reaction conditions using a four-factor five-level central composite rotatable design. The selected factors were time (10-24 h), enzyme load (10-25 wt%), substrate mole ratio (Triolein:Caprylic acid:Palmitic acid), (1:1:1-1:2.5:2.5) and temperature (45-60 °C). The produced SLs were compared to fat extracts of commercial margarine in terms of melting proﬁle and solid fat content (SFC). SL with a melting peak of 42 °C and SFC of 40.69% at 0 °C was very similar to soft margarines. The caloric value of this SL was determined as 37.74 kJ/g, theoretically. The optimum reaction conditions were found as reaction time 14 h; substrate mole ratio 1:2.1:2.1; temperature 58 °C; and enzyme load 15 wt%. Under optimum conditions, the product contained 29.68% COC, 25.47% POC, and 3.80% POP.

Highlights

Fats and oils are the major food components and the main energy source of the human body (Adamczek, 2004)
The residual triolein was lower for M. miehei lipase than C. antarctica the percent of desired TAGs is slightly higher for C. antarctica
This study showed that immobilized sn-1,3 specific lipase from Mucor miehei was the most effective catalyst among the lipases examined to obtain structured lipid (SL)

Summary

Introduction

Fats and oils are the major food components and the main energy source of the human body (Adamczek, 2004). SLs combine the unique characteristics of component fatty acids such as melting behavior, digestion, absorption, and metabolism in one triacylglycerol molecule to enhance the role fats and oils play in food, nutrition, therapeutics and health applications (Akoh and Min, 2002; Osborn and Akoh, 2002; Ciftci et al, 2009). Fatty acid composition and their position in the TAG determine the functional and physical properties, metabolic rate, and health benefits of the structured lipid (Koh et al, 2010; Çiftçi et al, 2008; Nieto et al, 1999). The main variation in the fatty acid composition of oils and fats is the chain length and degree of unsaturation of the component FA. FAs at the terminal positions of TAG (sn-1 and sn-3) are hydrolyzed by pancreatic lipase and absorbed, Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters

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Conclusion