• Title, Summary, Keyword: interesterification

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Studies of interesterification properties of irradiated lipases (방사선 조사선량에 따른 lipase의 interesterification 반응특성 변화 연구)

  • Lee, Chi-Woo;Heo, Yoon-Ji;Lee, Ki-Teak
    • Korean Journal of Agricultural Science
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    • v.40 no.3
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    • pp.227-235
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    • 2013
  • This study was conducted to prove the effect of irradiation on lipases (lipase AK, lipase AH, lipase PS-D, Lipozyme TLIM, Lipozyme RMIM and Novozyme SP435) which were used for interesterification reaction using batch type reactor. Through such interesterification, structured lipid (1(3)-palmitoyl-2-oleoyl-3(1)-stearoyl, POS) was synthesized by lipase treated with irradiation at different doses (0, 3, 7, 14, 29 and 59 kGy) using canola oil, palmitic ethyl ester (PEE) and stearic ethyl ester (StEE). After the reaction, fatty acid composition of triacylglycerol (TAG) in structured lipid was analyzed to compare the lipase activity. The results showed that activity of the irradiated lipase AH, PS-D and Novozyme SP435 with certain dose (3 kGy) were slightly improved. Such change of lipase activity suggested that irradiation might affect on the interesterification properties. Especially, Lipase AK, Lipozyme TLIM and Lipozyme RMIM after at 3 kGy irradiation showed that content of stearic acid ($C_{18:0}$) was increased while palmitic acid ($C_{16:0}$) decreased in the interesterified products.

Change of solid fat index during interesterification of hydrogenated coconut oil (야자경화유를 이용한 Interesterification 반응 중의 고체지 함량 변화)

  • Shin, Jung-Ah;Bae, Sang-Kyun;Lee, Ki-Teak
    • Korean Journal of Agricultural Science
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    • v.37 no.1
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    • pp.69-72
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    • 2010
  • This study explored the solid fat index (SFI) of structured lipids (SLs) synthesized by lipase-catalyzed (Lipozyme TLIM) interesterification using hydrogenated coconut oil (HCO), palm oil (PO) and palm stearin solid (PSS). SLs were produced using three blends of HCO/PO (60:40, w/w), HCO/PSS (40:60 and 60:40, w/w), and HCO/PO/PSS (32:48:18, w/w/w) to find a desirable confectionary fat by monitoring melting and crystallization behaviors of SFI of SLs using differential scanning calorimetry (DSC). SFI of HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) at $25^{\circ}C$ were 70% and 68%, respectively. These results suggest that HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) may be useful as potential SLs of a confectionary fat.

Immobilization of Lipases on Amberlite and Their Interesterification Reaction Characteristics (Amberlite에 고정화된 Lipase 제조 및 효소적 Interesterification을 이용한 반응 특성 연구)

  • Park, So Ra;Lee, Ki Teak
    • Korean Journal of Food Science and Technology
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    • v.46 no.3
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    • pp.315-322
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    • 2014
  • Immobilized lipases were prepared by physical adsorption using lipase AK, AY, AH, PS and R on Amberlite$^{(R)}$XAD$^{(R)}$7 HP resin. With the immobilized lipases (10%), structured lipid was synthesized by enzymatic interesterification of canola oil, palmitic ethyl ester, and stearic ethyl ester in order to study the reaction characteristics. Among the lipase, the highest protein content was obtained from lipase AH (11.41%) before immobilization, while the highest levels of bound protein was observed from immobilized lipase AK (63.91%). Immobilized lipase AK had the highest interesterification activity (38.3% of total saturated fatty acid). Lipase AK was also used for a continuous reaction in which the slow flow of reactant resulted in increased reaction rate. Reusability of immobilized AK, AH and PS increased at the second reaction (120-196.5%). However, the activity of immobilized AK, which had the highest bound protein content (63.91%) decreased after the third reaction, while the activity of immobilized AH and PS was maintained until the sixth reaction.

Effect of Random Interesterification on the Physicochemical Properties in Blends of Corn Germ Oil and Fully Hydrogenated Soybean Oil (옥수수기름과 극도경화대두 혼합유의 이화학적 성질에 대한 무작위 에스테르 교환의 영향)

  • Shin, Hyo-Sun;Chung, Kwang-Hyun;Chun, Je-Hyun
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.360-365
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    • 1991
  • Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil was studied. Interesterification by using 0.4% sodium methoxide at $80^{\circ}C$ was completed in 35 minutes as determined by HPLC analysis for triglyceride composition. Changes of melting point, solid fat content, crystal form, fatty acid and triglyceride composition was investigated. After the interesterification, melting point and solid fat content were decreased, and coarse and large crystals were modified to fine and uniform. Fatty acid composition was not altered but triglyceride composition was largely altered. Interesterified blends of corn germ oil and fully hydrogenated soybean oil made with 80%, 20% and 75%. 25%, respectively, had desirable characteristics of the margarine for home use.

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Glycoside Fatty Acid Polyester Synthesis by Emulsion Process (유화공정에 의한 글리코시드 지방산 폴리에스테르의 합성)

  • Kim, Hae-Sung
    • Journal of the Korean Applied Science and Technology
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    • v.19 no.2
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    • pp.137-144
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    • 2002
  • Methyl glycoside oleic acid polyester was successfully prepared from methyl glycosides and methyl oleate by emulsion interesterification in the presence of methyl fructoside oleic acid polyester as an emulsifier. Emulsion interesterification process was optimized to obtain 98% yield of methyl glycoside polyester within $3{\sim}5hr$ at temperatures as relatively low as $90{\sim}150^{\circ}C$ and $20{\sim}200mmHg$ pressure with a five-fold molar ratio of oleic acid methyl ester to methyl glycoside in the presence of 2(w/w)% potassium carbonate and 2O(v/v)% methyl fructoside polyester based on oleic acid methyl ester.

The Effect of Randomyl Interesterified Triacylglycerols and Vegetable Oils on the Autoxidative Stability (트리아실글리세롤 및 식용유지(食用油脂)의 자동산화(自動酸化) 안정성(安定性)에 대한 에스테르 교환(交換)의 영향)

  • Park, Dong-Ki
    • Journal of the Korean Applied Science and Technology
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    • v.4 no.1
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    • pp.77-81
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    • 1987
  • No difference was observed on autoxidative stability of triacylglycerols before and after randomyl interesterification. It indicate that randomization of the glyceride composition has no significant effect on the autoxidative stability. On the other hand, the autoxidation of randomyl interesterified vegetable oil was accelerated, caused mainly by decrease of tocopherols during the series of interesterification procedures.

Immobilization of Burkholderia cepacia Lipase on Weak Base Styrene Resin Using Polyethyleneimine with Cross-linking (PEI(Polyethyleneimine)를 이용하여 음이온계 레진에 고정화된 Lipase AH 제조 및 효소적 Interesterification을 통한 반응 특성 연구)

  • Lee, Chi Woo;Lee, Ki Teak
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.7
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    • pp.1025-1035
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    • 2014
  • This study assessed the effect of immobilized lipase on weak base styrene resin using polyethyleneimine (PEI) with cross-linking. Two procedures were used in this study. The first one, "mono-layer" lipase immobilization, involves washing PEI after adsorption. The second procedure, "multi-layer" lipase immobilization, has no washing before the cross-linking step. Treverlite XS-100200 (weak base styrene resin) was immersed with PEI solution (2.2 mg/mL). Lipase AH (from Burkholderia cepacia) was adsorbed onto the support coated with PEI before cross-linking with glutaraldehyde. Structured lipid was synthesized by immobilized lipase-catalyzed interesterification using canola oil, palmitic ethyl ester (PEE), and stearic ethyl ester (StEE). Total fatty acid contents of triacylglycerol (TAG) in structured lipids were analyzed to investigate activity, properties, and reusability of immobilized lipases. Activities of immobilized lipases on the multi-layer and mono-layer increased at a high concentration (8 mg/mL) of lipase solution used for immobilization. The results show that immobilized lipase with the mono-layer method at pH 8.0 on resin had the highest total saturated fatty acid content (26.17 area%). Activity of immobilized lipase with the multi-layer method at pH 7.5 on support was lower than that of the mono-layer, but total saturated fatty acid content was 16.79 area% higher than that of lipase AH (15.01 area%).

Effect of Organic Solvents on Lipase for Interesterification of Fats and Oils (유지의 에스테르교환에 있어서 유기용매가 리파제에 미치는 영향)

  • Kwon, Dae-Y.;Rhee, Joon-S.
    • Korean Journal of Food Science and Technology
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    • v.17 no.6
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    • pp.490-494
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    • 1985
  • The effect of organic solvents on the stability and catalytic activity of the microbial lipase from Rhizopus arrhizus for interesterification of fats and oils has been examined. The reaction system used was nonaqueous solvent system (two phase system). The solvents examined were 5 hydrocarbons (n-hexane, n-heptane, n-octane, isooctane, and cyclohexane) and 3 ethers (diethylether, diisopropylether, di-n-butylether). The results revealed that diisopropylether and isooctane are superior to the other solvents examined for interesterification of fats and oils in two phase systems.

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Flavor Characteristic of Functional Modified-butterfat Synthesized by Lipase-catalyzed Interesterification (효소적 공법을 이용한 기능성 modified-butterfat의 향기성분 특성 분석)

  • Shin, Jung-Ah;Lee, Ki-Teak
    • Korean Journal of Agricultural Science
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    • v.36 no.2
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    • pp.219-224
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    • 2009
  • Two functional modified-butterfats (MF668 and MF866) were synthesized with two blends (6:6:8 and 8:6:6, w/w%) of anhydrous butterfat (ABF), palm stearin (PS) and flaxseed oil (FSO, omega-3) via lipase-catalyzed interesterification reaction. Their flavor characteristic was investigated using electronic nose and SPME-GC/MS analysis. Each flavor pattern of ABF, FSO, MF668 and MF866 was significantly discriminated with first principal component score of 95.16% in PCA plot. In functional modified-butterfats analyzed with SPME-GC/MS, various volatile compounds such as aldehydes, ketones, acids, and alkanes were detected.

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