Enzymatic interesterification for the production of special fats using lipase from thermomyces lanuginosus
Publicación:
Revista Palmas; Vol. 29 Núm. 4 (2008); 73-79
0121-2923
Revista Palmas; Vol. 29 Núm. 4 (2008); 73-79
0121-2923
Abstract
Enzymatic interesterification has emerged as an option for producing special fats with applications in the food and pharmaceutical industries, due to its versatile ability to improve the physical and functional properties of fats and oils. This study focused on enzymatic interesterification of palm and soy super-stearin, using immobilized microbial lipase Lipozyme TL IM from Thermomyces lanuginosus. The reaction conditions (enzyme-substrate relationship, reaction temperature, reaction time) were optimized, using the response surface methodology (RSM). The products obtained were categorized in terms of their acyl glycerol concentration, fusion profile, and solid fat content. It was concluded that, due to their final properties, the products have applications in the production of special fats for the food industry. La interesterificación enzimática se ha convertido en una alternativa para producir grasas especiales con aplicaciones en la industria de alimentos y en la industria farmacéutica, por su versatilidad para mejorar las propiedades físicas y funcionales de las grasas y los aceites. En este trabajo se estudió la interesterificación enzimática de la superestearina de palma y el aceite de soya, utilizando la lipasa microbiana Lipozyme TL IM de Thermomyces lanuginosus en forma inmovilizada. Se optimizaron las condiciones de reacción (relación enzima/sustrato, temperatura de reacción, tiempo de reacción) usando la metodología de superficie de respuesta (MSR). Los productos obtenidos fueron caracterizados en cuanto a concentración de acilgliceroles, perfil de fusión y contenido de grasa sólida, encontrándose que por sus características finales tienen aplicación en la producción de grasas especiales para la industria de alimentos.
Enzymatic interesterification has emerged as an option for producing special fats with applications in the food and pharmaceutical industries, due to its versatile ability to improve the physical and functional properties of fats and oils. This study focused on enzymatic interesterification of palm and soy super-stearin, using immobilized microbial lipase Lipozyme TL IM from Thermomyces lanuginosus. The reaction conditions (enzyme-substrate relationship, reaction temperature, reaction time) were optimized, using the response surface methodology (RSM). The products obtained were categorized in terms of their acyl glycerol concentration, fusion profile, and solid fat content. It was concluded that, due to their final properties, the products have applications in the production of special fats for the food industry.
Palabras clave:
aceite de palma
grasas comestibles
estearina de palma
aceite de soya
aceite de palma
grasas comestibles
estearina de palma
aceite de soya