Abstract
Soybean oil with conjugated linoleic acid (CLA) was produced by a lipase-catalyzed transesterification with soybean oil and the ethyl ester of the acid. The product, soybean oil–CLA was purified by molecular distillation, and its oxidative stability was investigated. The maximum content of the CLA in the soybean oil was 36.2% under the optimal biocatalytic conditions of 60C, 140 U Lipozyme RM IM (from Rhizomucor miehei) per gram reaction mixture and a 3:1 molar ratio of the conjugated linoleic acid ethyl ester to soybean oil. In comparison to soybean oil, the modified soybean oil with CLA was slightly decreased (P > 0.05) in oxidative stability, but it increased fivefold with the addition of tert-butylhydroquinone to a final concentration of 100 mg/Kg oil. PRACTICAL APPLICATIONS Conjugated linoleic acid (CLA) can play roles in application of anticancer and antiatherogenic. Unfortunately, CLA (and/or its ethyl ester) has an irritant effect on stomach, and studies of the sensory characteristics have revealed that the milk contained 1% or 2% CLA exhibited low intensities of a “grassy/vegetable oil” flavor. However, these problems can be easily solved by incorporating CLA into triacylglycerol. This work incorporated CLA into soybean oil by tranesterification of soybean oil and CLA-ethyl ester. The modified soybean oil enriched with CLA has potential application in milk and dairy products in supplementing of CLA.
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