Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification

Detalhes bibliográficos
Autor(a) principal: Paula,Ariela Veloso de
Data de Publicação: 2016
Outros Autores: Nunes,Gisele Fátima Morais, Castro,Heizir Ferreira de, Santos,Júlio César dos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100422
Resumo: Summary A food grade lipase from Rhizopus oryzae immobilized on a hybrid polysiloxane-polyvinyl alcohol matrix (SiO2-PVA) was used as the biocatalyst to mediate the interesterification reactions of a blend containing 65% milkfat and 35% soybean oil. All the reactions occurred in an inert nitrogen atmosphere in cylindrical glass reactors (80 mL) with 40 g of the milkfat-soybean oil blend. The influence of the following variables was evaluated: biocatalyst loading (250-1500 activity units per gram of blend), biocatalyst moisture content (5-20%), temperature (45-60 °C) and incubation time (2-48 h). The reactions were monitored by determining the free fatty acid content, triacylglycerol (TAGs) composition in carbon species, and the consistency of the interesterified (IE) products. The reaction conditions were set based on the parameters that provided a high interesterification yield and good consistency of the final product within the ideal range (200 to 800 gf cm-2). Hence the best results were obtained using a biocatalyst loading of 500 U g-1 of blend with 10% moisture content at 45 °C for 4 h. Under these conditions the consistency of the interesterified product was 539.7 ± 38 gf cm-2. The results demonstrated the potential of the immobilized lipase to alter the TAGs profile of the milkfat-soybean oil blend, allowing for the production of structured lipids.
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spelling Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterificationRhizopus oryzae lipaseMilkfatSoybean oilInteresterificationSummary A food grade lipase from Rhizopus oryzae immobilized on a hybrid polysiloxane-polyvinyl alcohol matrix (SiO2-PVA) was used as the biocatalyst to mediate the interesterification reactions of a blend containing 65% milkfat and 35% soybean oil. All the reactions occurred in an inert nitrogen atmosphere in cylindrical glass reactors (80 mL) with 40 g of the milkfat-soybean oil blend. The influence of the following variables was evaluated: biocatalyst loading (250-1500 activity units per gram of blend), biocatalyst moisture content (5-20%), temperature (45-60 °C) and incubation time (2-48 h). The reactions were monitored by determining the free fatty acid content, triacylglycerol (TAGs) composition in carbon species, and the consistency of the interesterified (IE) products. The reaction conditions were set based on the parameters that provided a high interesterification yield and good consistency of the final product within the ideal range (200 to 800 gf cm-2). Hence the best results were obtained using a biocatalyst loading of 500 U g-1 of blend with 10% moisture content at 45 °C for 4 h. Under these conditions the consistency of the interesterified product was 539.7 ± 38 gf cm-2. The results demonstrated the potential of the immobilized lipase to alter the TAGs profile of the milkfat-soybean oil blend, allowing for the production of structured lipids.Instituto de Tecnologia de Alimentos - ITAL2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100422Brazilian Journal of Food Technology v.19 2016reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.11615info:eu-repo/semantics/openAccessPaula,Ariela Veloso deNunes,Gisele Fátima MoraisCastro,Heizir Ferreira deSantos,Júlio César doseng2016-09-23T00:00:00Zoai:scielo:S1981-67232016000100422Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2016-09-23T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
title Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
spellingShingle Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
Paula,Ariela Veloso de
Rhizopus oryzae lipase
Milkfat
Soybean oil
Interesterification
title_short Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
title_full Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
title_fullStr Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
title_full_unstemmed Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
title_sort Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification
author Paula,Ariela Veloso de
author_facet Paula,Ariela Veloso de
Nunes,Gisele Fátima Morais
Castro,Heizir Ferreira de
Santos,Júlio César dos
author_role author
author2 Nunes,Gisele Fátima Morais
Castro,Heizir Ferreira de
Santos,Júlio César dos
author2_role author
author
author
dc.contributor.author.fl_str_mv Paula,Ariela Veloso de
Nunes,Gisele Fátima Morais
Castro,Heizir Ferreira de
Santos,Júlio César dos
dc.subject.por.fl_str_mv Rhizopus oryzae lipase
Milkfat
Soybean oil
Interesterification
topic Rhizopus oryzae lipase
Milkfat
Soybean oil
Interesterification
description Summary A food grade lipase from Rhizopus oryzae immobilized on a hybrid polysiloxane-polyvinyl alcohol matrix (SiO2-PVA) was used as the biocatalyst to mediate the interesterification reactions of a blend containing 65% milkfat and 35% soybean oil. All the reactions occurred in an inert nitrogen atmosphere in cylindrical glass reactors (80 mL) with 40 g of the milkfat-soybean oil blend. The influence of the following variables was evaluated: biocatalyst loading (250-1500 activity units per gram of blend), biocatalyst moisture content (5-20%), temperature (45-60 °C) and incubation time (2-48 h). The reactions were monitored by determining the free fatty acid content, triacylglycerol (TAGs) composition in carbon species, and the consistency of the interesterified (IE) products. The reaction conditions were set based on the parameters that provided a high interesterification yield and good consistency of the final product within the ideal range (200 to 800 gf cm-2). Hence the best results were obtained using a biocatalyst loading of 500 U g-1 of blend with 10% moisture content at 45 °C for 4 h. Under these conditions the consistency of the interesterified product was 539.7 ± 38 gf cm-2. The results demonstrated the potential of the immobilized lipase to alter the TAGs profile of the milkfat-soybean oil blend, allowing for the production of structured lipids.
publishDate 2016
dc.date.none.fl_str_mv 2016-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100422
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100422
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.11615
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.19 2016
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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