Title : Synthesis of structured triacylglycerols containing caproic acid by lipase-catalyzed acidolysis: optimization by response surface methodology - Zhou_2001_J.Agric.Food.Chem_49_5771 |
Author(s) : Zhou D , Xu X , Mu H , Hoy CE , Adler-Nissen J |
Ref : Journal of Agricultural and Food Chemistry , 49 :5771 , 2001 |
Abstract :
Production in a batch reactor with a solvent-free system of structured triacylglycerols containing short-chain fatty acids by Lipozyme RM IM-catalyzed acidolysis between rapeseed oil and caproic acid was optimized using response surface methodology (RSM). Reaction time (t(r)), substrate ratio (S(r)), enzyme load (E(l), based on substrate), water content (W(c), based on enzyme), and reaction temperature (T(e)), the five most important parameters for the reaction, were chosen for the optimization. The range of each parameter was selected as follows: t(r) = 5-17 h; E(l) = 6-14 wt %; T(e) = 45-65 degrees C; S(r) = 2-6 mol/mol; and W(c) = 2-12 wt %. The biocatalyst was Lipozyme RM IM, in which Rhizomucor miehei lipase is immobilized on a resin. The incorporation of caproic acid into rapeseed oil was the main monitoring response. In addition, the contents of mono-incorporated structured triacylglycerols and di-incorporated structured triacylglycerols were also evaluated. The optimal reaction conditions for the incorporation of caproic acid and the content of di-incorporated structured triacylglycerols were as follows: t(r) = 17 h; S(r) = 5; E(l) = 14 wt %; W(c) = 10 wt %; T(e) = 65 degrees C. At these conditions, products with 55 mol % incorporation of caproic acid and 55 mol % di-incorporated structured triacylglycerols were obtained. |
PubMedSearch : Zhou_2001_J.Agric.Food.Chem_49_5771 |
PubMedID: 11743762 |
Substrate | Hexanoic-acid |
Zhou D, Xu X, Mu H, Hoy CE, Adler-Nissen J (2001)
Synthesis of structured triacylglycerols containing caproic acid by lipase-catalyzed acidolysis: optimization by response surface methodology
Journal of Agricultural and Food Chemistry
49 :5771
Zhou D, Xu X, Mu H, Hoy CE, Adler-Nissen J (2001)
Journal of Agricultural and Food Chemistry
49 :5771