Conversion of Triolein Into Mono- and Diacylglycerols by Immobilized Lipase

• Published in: Arabian journal for science and engineering (2011) 2018-05, Vol.43 (5), p.2247-2255
• Main Authors: Hares Júnior, Sylvio Jorge, Ract, Juliana Neves Rodrigues, Gioielli, Luiz Antonio, Vitolo, Michele
• Format: Article
• Language: English
• Subjects: Cosmetics; Emulsifiers; Engineering; Factorial design; Fatty acids; Humanities and Social Sciences; Hydrolysis; Lipase; multidisciplinary; Research Article - Chemical Engineering; Response surface methodology; Science; Thin layer chromatography; Triolein
• ISSN: 2193-567X; 1319-8025; 2191-4281
• DOI: 10.1007/s13369-017-2635-7

Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are used as emulsifiers in industrialized foods, cosmetics and drugs. This paper deals with the hydrolysis of an oil-in-water emulsion of technical triolein, catalyzed by an immobilized sn -1,3 specific lipase (Lipozyme RM IM) from Rhizomucor miehei. The reaction was carried out in a batch-type reactor at varying temperatures and reaction times. The experimental approach employed a response surface methodology based on a 2 2 full factorial design to evaluate the formation of MAGs/DAGs, free fatty acids (FFAs) and residual triolein. Results were evaluated by thin-layer chromatography and also validated using the acidity method and HPSEC. The chosen reaction parameters yielded adequate formation of both acylglycerols, FFAs and triolein consumption, exhibiting best results for MAGs/DAGs formation under intermediate conditions of temperature/time ( 50 ∘ C/1.6 h and 60 ∘ C/2 h ). Monoolein and diolein fractions were in the ranges 19.2–21.4 and 37.6–40.2%, respectively. These results indicate the efficiency of enzymatic hydrolysis throughout the reaction steps.