engleski

Optimisation of monoolein concentration in a lipase catalysed reaction esterification

Monoglycerides and mixture of the mono- and diglycerides of long chain fatty acids are food additive (E471) in products such as bread, ice cream, and margarine. On an industrial scale, these food-grade surfactants are normally manufactured by chemical glycerolysis of fats and oils. An important application of enzyme catalysis in low-water organic media is the synthesis of esters catalysed by lipase. Regarding of the 1, 3-specificity, immobilised lipase from Mucor miehei was use for production of monoolein (MO) and diolein (DO) mixtures. The effect of hydrophobic organic solvents, the presence of molecular sieves and reaction temperatures were investigated for the synthesis optimisation of MO and DO mixture in a batch stirrer tank reactor (BSTR). The reactions were carried out in equimolar ratio of glycerol and oleic acid and catalysed by 6.67 mg/ml immobilised Mucor miehei lipase in a solvent system with and without molecular sieves during 45 hrs. Enzyme-catalysed reactions were simultaneously monitored by the gas chromatographic determination of residual oleic acid and monoolein. Diolein concentration was obtained by the mass balance calculation. The all examined conditions show the different initial reaction rates. The presence of molecular sieve and examined reaction temperatures affected on final DO and MO concentration. In the examined conditions, DO concentration did not exceed 69% (w/w) and MO 46% (w/w).

biocatalysis; lipase; mono- and diglycerides; emulsifiers

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