Enzymatic modification of triolein: Incorporation of caproic and butyric acids to produce reduced-calorie structured lipids |
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Authors: | Lydia B. Fomuso Casimir C. Akoh |
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Affiliation: | (1) Department of Food Science and Technology, The University of Georgia, Food Science Building, Rm. 211, 30602-7610 Athens, GA |
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Abstract: | Lipase-catalyzed acidolysis of triolein with caproic and butyric acids was performed to produce reduced-calorie structured lipids (SL). The SL were obtained by incubating a 1:4:4 mole ratio of triolein, caproic acid, and butyric acid, respectively, with 10% of lipase (w/w of total substrates) in 1.5 mL hexane at 55°C for 24 h. Of nine commercially avaialble lipases screened, IM60, which contains the lipase from Rhizomucor miehei, was the most effective and produced 13 mol% unreacted triolein, 49% disubstituted, and 38% monosubstituted triacylglycerols that contained short-chain fatty acids. The products were analyzed by reverse-phase high performance liquid chromatography with an evaporative light-scattering detector. Reaction parameters studied included time course, temperature, enzyme load, and substrate mole ratio. The yields obtained demonstrate that a structured lipid with long-chain and short-chain fatty acids can be synthesized by using IM60 lipase in organic medium. |
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Keywords: | Acidolysis enzymatic synthesis lipase organic solvent reduced-calorie fat Rhizomucor miehei structured lipid triolein |
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