Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor

• Published in: Journal of the American Oil Chemists' Society 2011-12, Vol.88 (12), p.1925-1933
• Main Authors: da Silva, Roberta Claro, Soares, Fabiana Andreia Schaffer De Martini, Fernandes, Thaís Gonzaga, Castells, Anna Laura Donadi, da Silva, Kelly Caroline Guimarães, Gonçalves, Maria Inês Almeida, Ming, Chiu Chih, Gonçalves, Lireny Aparecida Guaraldo, Gioielli, Luiz Antonio
• Format: Article
• Language: English
• Subjects: 13C‐NMR analyses; Agriculture; Biological and medical sciences; Biomaterials; Biotechnology; Catalysis; Chemistry; Chemistry and Materials Science; enzymatic interesterification; Enzymes; Fat industries; fatty acid composition; Fatty acids; Food industries; Food Science; Fundamental and applied biological sciences. Psychology; human milk fat; Human milk fat substitute; Industrial Chemistry/Chemical Engineering; Lard; lipid content; Lipids; Mother. Fetoplacental unit. Mammary gland. Milk; Original Paper; Polyunsaturated fatty acids; Pregnancy. Parturition. Lactation; Reactors; saturated fatty acids; Soybean oil; Soybeans; structured lipids; Thermomyces lanuginosus; Triacylglycerol composition; triacylglycerol lipase; Vegetable oils; Vertebrates: reproduction
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-011-1869-x

Structured lipids (SL), formulated by blends of lard and soybean oil in different ratios, were subjected to continuous enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) in a continuous packed bed reactor. The original and interesterified blends were examined for fatty acid and triacylglycerol composition, regiospecific distribution, and solid fat content. Blends of lard and soybean oil in the proportions 80:20 and 70:30 (w/w), respectively, demonstrated a fatty acid composition, and proportions of polyunsaturated/saturated fatty acids (PUFA/SFA) and monounsaturated/polyunsaturated fatty acids (MUFA/PUFA), that are appropriate for the formulation of pediatric products. These same blends were suited for this purpose after interesterification because their sn-2 positions were occupied by saturated fatty acids (52.5 and 45.4%, respectively), while unsaturated fatty acids predominantly occupied sn-1,3 positions, akin to human milk fat. Interesterification caused rearrangement of triacylglycerol species.