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Artículo

Optimization of reaction conditions in the enzymatic interesterification of soybean oil and fully hydrogenated soybean oil to produce plastic fats

Pacheco, ConsueloIcon ; Palla, Camila AndreaIcon ; Crapiste, Guillermo HectorIcon ; Carrin, Maria ElenaIcon
Fecha de publicación: 03/2013
Editorial: Springer
Revista: Journal Of The American Oil Chemists Society
ISSN: 0003-021X
e-ISSN: 1558-9331
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación

Resumen

Semisolid fats obtained from oils and fats through enzymatic interesterification have interesting applications. The effect of certain reaction parameters (enzyme concentration, moisture content, reaction time, substrate ratio, temperature, and agitation level) over the enzymatic interesterification of fully hydrogenated soybean oil (FHSO) and refined soybean oil (SO) using two immobilized enzyme types (Lipozyme RM IM and Lipozyme TL IM), was studied with a fractional factorial design (FFD). The reaction products were analyzed with respect to melting point (mp), by-products content and triacylglycerols (TAG) composition. It was found that substrate ratio, reaction time, and their interaction presented the most significant contributions to mp, varying this from 43.4 to 61.5 °C. The highest contributions to by-product content were presented by time and its interaction with the amount of molecular sieves, mainly for Lipozyme TL IM. Through the models obtained, theoretical conditions to achieve minimal by-product generation and mp were found, being 5.0 % (w/wsubst.) of any of both lipases, 24 h, 70:30 (oil:fat, % w/w), 65 °C, 230 rpm, and absence of molecular sieves. Regression models for TAG groups as a function of significant factors and interactions were constructed, offering useful information to establish the reaction conditions for obtaining a product with a target mp or chemical composition.
Palabras clave: Lipase-Catalyzed Interesterification , Melting Point , Tag , Dag , Mag , Experimental Design , Structured Lipids , Soybean Oil
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/13422
URL: http://link.springer.com/article/10.1007/s11746-012-2182-z
DOI: http://dx.doi.org/10.1007/s11746-012-2182-z
Colecciones
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Pacheco, Consuelo; Palla, Camila Andrea; Crapiste, Guillermo Hector; Carrin, Maria Elena; Optimization of reaction conditions in the enzymatic interesterification of soybean oil and fully hydrogenated soybean oil to produce plastic fats; Springer; Journal Of The American Oil Chemists Society; 90; 3; 3-2013; 391-400
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