Journal of Industrial and Engineering Chemistry

  • Volume 48
  • /
  • Pages.119-124
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  • 2017
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  • 1226-086X(pISSN)
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  • 1876-794X(eISSN)
The Korean Society of Industrial and Engineering Chemistry (한국공업화학회)
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An effective method for reducing free fatty acid content of high-acid rice bran oil by enzymatic amidation

  • Wang, Xiaosan (State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University) ;
  • Wang, Xingguo (State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University) ;
  • Wang, Tong (Department of Food Science and Human Nutrition, Iowa State University)
  • Received : 2016.07.04
  • Accepted : 2016.12.25
  • Published : 2017.04.25
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Abstract

An improved method of deacidification of high-acid rice bran oil (HRBO) by an enzymatic amidation reaction between free fatty acids (FFA) and ethanolamine is described in this study. The reaction conditions were optimized to minimize the FFA content of HRBO. Under optimal reaction conditions (2% of Lipozyme 435, about 1:1 mass ratio of oil to solvent and at $76^{\circ}C$), acid value of HRBO was reduced from 21.5 to 1.6 mg/g after 4 h reaction. The final oil product was rich in fatty acid ethanolamides (11.9 wt %) which are desirable bioactive lipids. Compared to esterification deacidification using glycerol or monoacylglycerols (MAG) as acyl acceptor, enzymatic deacidification by amidation can be completed in a much shorter time because amidation reaction is much more favorable than the esterification. This is the first time that ethanolamine is used as acyl acceptor to enzymatically deacidify a high-FFA oil. Such an enzymatic route is highly effective and environmentally desirable.

Keywords

Acknowledgement

Supported by : The Natural Science Foundation of Jiangsu Province

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