Enzymatic transesterification of olive oil and caprily acid in a solvent system (CROSBI ID 473046)
Prilog sa skupa u zborniku | izvorni znanstveni rad
Podaci o odgovornosti
Giacometti, Jasminka ; Giacometti, Fabio ; Milin, Čedomila ; Vasić-Rački, Đurđa
engleski
Enzymatic transesterification of olive oil and caprily acid in a solvent system
Structured lipids1-6 (SL) can be defined as triacylglycerols (TAG) restructured or modified to change the fatty acid composition and/or their positional distribution in glycerol molecules by a chemical or enzymatic process. Metabolic pathways and clinical benefits of individual fatty acids that are components of SL are the reason for the synthesis of novel lipid molecules for clinical or nutritional purposes. Lipase-catalyzed transesterification can provide regio- or stereospecific SL. Olive oil is a rich source of monounsaturated fatty acid, oleic acid (MFA) and triolein, too. Transesterification of triolein and caprylic acid was used as a model, because the major TAG part is triolen. SL were prepared by one-step enzymatic transesterification using commercially-available sn-1, 3-specific immobilized lipase (Lipozym) at 50oC in a solvent system (n-hexane) in a batch stirrer-tank reactor for 24 hours at different enzyme and solvent concentrations. The products were taken from the reaction mixture after 2, 4, 6, 12, 24 and 30 hrs and analyzed by reverse-phase high-performance liquid chromatography (HPLC). Acetonitrile/aceton (97/3) was used as the mobile phase and UV detector at 210 nm7. The lipase and solvent concentrations influenced the equilibrium of the transesterification reaction and the composition of the structured lipids. The C37 was higher in triacylglycerols when the concentration of Lipozym was over 24.6 mg/ml as well as when the concentration of n-hexane was over 4.988 (v/v). The C47 was higher in triacylglycerols when the concentration of Lipozym was lower than 24.6 mg/ml and when the concentration of n-hexane was lower than 4.988 (v/v). The low calorie-reduced fats can be synthesized in enzymatic transesterification reaction from olive oil and short- and medium chain fatty acids. References: 1. Lee, K.T. and Akoh, C.C., Food Rev.Int., 14(1) (1998) 17 2. Akoh, C.C.and Huang, K.H., J.Food Lipids 2(1995) 219 3. Fomuso, L.B.and Akoh, C.C., JAOCS 74(3) (1997) 269 4. Lee, K.T. and Akoh, C.C., JAOCS 75(4)(1998) 495 5. Soumanou, M.M., Bornschauer, U.T., Schmid, U. and Schmid, R.D., Fett-Lipid 100(4-5) (1998) 156 6. Soumanou, M.M., Bornschauer, U.T. and Schmid, R.D., JAOCS 75(6) (1998) 703 7. Lee, W.T., JAOCS 63 (3) (1986) 317 8. Basheer, S., Mogi, K. and Nakajima, M., JAOCS 72 (5) (1995) 511 9. Giacometti, J., Academic Dissertation, University of Zagreb, Zagreb 1999.
transesterification; solvent system; kinetic model; structured lipids
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Podaci o prilogu
419-421.
2000.
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objavljeno
Podaci o matičnoj publikaciji
The World Congress on Biotechnology "Biotechnology 2000" and 11th International Biotechnology Symposium and Exibition : proceedings. Vol. 4
Frankfurt: Deutsche Gesellschaft für chemisches Apparatewesen (DECHEMA)
Podaci o skupu
The World Congress on Biotechnology "Biotechnology 2000" ; International Biotechnology Symposium and Exibition (11 ; 2000)
poster
03.09.2000-08.09.2000
Berlin, Njemačka