Interesterification of Olive Oil with a Fully Hydrogenated Fat in a Batch Reactor Using Step Changes in Temperature

• Published in: Journal of agricultural and food chemistry 2008-07, Vol.56 (14), p.5942-5946
• Main Authors: Kim, In-Hwan, Lee, Sun-Mi, Lee, Bo-Mi, Park, Hye-Kyung, Kim, Jee-Young, Kwon, Kwang-Il, Kim, Jong-Wook, Lee, Jee-Sun, Kim, Yang-Ha
• Format: Article
• Language: English
• Subjects: batch fermentation; Biological and medical sciences; biotransformation; Canola Oil; catalysts; enzymatic treatment; enzyme activity; Enzyme Stability; Enzymes, Immobilized; Esterification; Fat industries; Fatty Acids, Monounsaturated - chemistry; Fatty Acids, Monounsaturated - metabolism; food additives; Food Chemistry/Biochemistry; Food Handling - methods; Food industries; food processing; Fully hydrogenated canola oil; Fundamental and applied biological sciences. Psychology; fungi; heat treatment; hydrogenated oils; Hydrogenation; immobilized enzymes; interesterfication; interesterification; lipase; Lipase - metabolism; lipid content; melting point; Olive Oil; optimization; Plant Oils - chemistry; Plant Oils - metabolism; product quality; residual activity; solid fat content; Temperature; Thermomyces lanuginosus; triacylglycerol lipase
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf8007585

Interesterification of a 60:40 (wt/wt) mixture of olive oil and fully hydrogenated canola oil was carried out in a batch reactor using a commercial immobilized lipase from Thermomyces lanuginose as a biocatalyst. The effects of a stepwise change of temperature on the degree of conversion, the solid fat content (SFC) of the products, and the residual activity of the enzyme were investigated. As a reference condition, an interesterification trial was conducted at a constant temperature of 70 °C for 48 h. For trials in which a temperature of 70 °C was used for the first 4 h of reaction and a temperature of 60 °C was employed for the following 44 h, there were no significant differences (p < 0.05) in the overall degree of conversion relative to the reference condition. Oils interesterified for only 1 or 2 h at 70 °C had melting points higher than 60 °C, whereas an oil produced by interesterification at 70 °C for only 4 h had a melting point of 58 °C. There was little difference (p < 0.05) between the SFC profiles of the interesterification products prepared by two different temperature protocols (70 °C for 24 h; 70 °C for 4 h followed by 60 °C for 20 h). Use of the protocol involving a step decrease in temperature significantly decreased catalyst deactivation effects, thereby increasing the residual activity of the immobilized lipase.