Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor

Enzymatic acidolysis of refined, bleached and deodorized (RBD) palm olein with caprylic acid was carried out in a continuous packed bed bioreactor to produce structured lipid (SL) that can confer metabolic benefits when consumed. Lipozyme® IM 60 from Rhizomucor miehei, a 1,3-specific lipase, was use...

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Main Authors: Lai, Oi Ming, Low, Chee Tein, Akoh, Casimir C.
Format: Article
Language:English
English
Published: Copyright © 2005 Elsevier Ltd 2005
Online Access:http://psasir.upm.edu.my/id/eprint/7113/1/Lipase.pdf
http://psasir.upm.edu.my/id/eprint/7113/
http://dx.doi.org/10.1016/j.foodchem.2004.08.028
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Institution: Universiti Putra Malaysia
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spelling my.upm.eprints.71132015-10-06T00:11:08Z http://psasir.upm.edu.my/id/eprint/7113/ Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor Lai, Oi Ming Low, Chee Tein Akoh, Casimir C. Enzymatic acidolysis of refined, bleached and deodorized (RBD) palm olein with caprylic acid was carried out in a continuous packed bed bioreactor to produce structured lipid (SL) that can confer metabolic benefits when consumed. Lipozyme® IM 60 from Rhizomucor miehei, a 1,3-specific lipase, was used as the biocatalyst in this study. After 24 h of reaction, 30.5% of the total fatty acid content of the modified oil was found to be caprylic acid, indicating its incorporation into the palm olein. The triacylglycerols (TAGs) of palm olein after acidolysis were separated and were characterized by seven clusters of TAG species with equivalent carbon number (ECN), C28, C30, C32, C34, C36, C38 and C40. Caprylic–oleic–caprylic TAGs were predicted in cluster C32, which recorded the highest amount, with 35.3% of the total TAG. Fatty acid composition at the sn-2 position was determined, by pancreatic lipolysis, as C8:0, 9.2%; C12:0, 2.3%; C14:0, 1.8%; C16:0, 21.3%; C18:0, 4.7%; C18:1, 60.7%. Iodine value (IV), slip melting point (SMP) and differential scanning calorimetric (DSC) analyses of SL were also performed. In IV analysis, SL recorded a drop of value from 60.4 to 48.2 while SMP was reduced from 13 to 4.2 °C, in comparison to RBD palm olein. DSC analysis of SL gave a melting profile with two low melting peaks of −15.97 and −11.78 °C and onset temperatures of −18.43 and −14.03 °C, respectively. Copyright © 2005 Elsevier Ltd 2005-09 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7113/1/Lipase.pdf Lai, Oi Ming and Low, Chee Tein and Akoh, Casimir C. (2005) Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor. Food Chemistry, 92 (3). pp. 527-533. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2004.08.028 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description Enzymatic acidolysis of refined, bleached and deodorized (RBD) palm olein with caprylic acid was carried out in a continuous packed bed bioreactor to produce structured lipid (SL) that can confer metabolic benefits when consumed. Lipozyme® IM 60 from Rhizomucor miehei, a 1,3-specific lipase, was used as the biocatalyst in this study. After 24 h of reaction, 30.5% of the total fatty acid content of the modified oil was found to be caprylic acid, indicating its incorporation into the palm olein. The triacylglycerols (TAGs) of palm olein after acidolysis were separated and were characterized by seven clusters of TAG species with equivalent carbon number (ECN), C28, C30, C32, C34, C36, C38 and C40. Caprylic–oleic–caprylic TAGs were predicted in cluster C32, which recorded the highest amount, with 35.3% of the total TAG. Fatty acid composition at the sn-2 position was determined, by pancreatic lipolysis, as C8:0, 9.2%; C12:0, 2.3%; C14:0, 1.8%; C16:0, 21.3%; C18:0, 4.7%; C18:1, 60.7%. Iodine value (IV), slip melting point (SMP) and differential scanning calorimetric (DSC) analyses of SL were also performed. In IV analysis, SL recorded a drop of value from 60.4 to 48.2 while SMP was reduced from 13 to 4.2 °C, in comparison to RBD palm olein. DSC analysis of SL gave a melting profile with two low melting peaks of −15.97 and −11.78 °C and onset temperatures of −18.43 and −14.03 °C, respectively.
format Article
author Lai, Oi Ming
Low, Chee Tein
Akoh, Casimir C.
spellingShingle Lai, Oi Ming
Low, Chee Tein
Akoh, Casimir C.
Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
author_facet Lai, Oi Ming
Low, Chee Tein
Akoh, Casimir C.
author_sort Lai, Oi Ming
title Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
title_short Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
title_full Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
title_fullStr Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
title_full_unstemmed Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
title_sort lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor
publisher Copyright © 2005 Elsevier Ltd
publishDate 2005
url http://psasir.upm.edu.my/id/eprint/7113/1/Lipase.pdf
http://psasir.upm.edu.my/id/eprint/7113/
http://dx.doi.org/10.1016/j.foodchem.2004.08.028
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