Lipase-catalyzed transesterification of medium-chain triacylglycerols and a fully hydrogenated soybean oil

• Published in: Journal of food science Vol. 70; no. 6; pp. c365 - c372
• Main Authors: Lopez-Hernandez, A, Garcia, H.S, Hill, C.G., Jr
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-08-2005; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; catalysts; chemical residues; decanoic acid; differential scanning calorimetry; enzymatic treatment; enzyme kinetics; enzyme substrates; Fat industries; food chemistry; Food industries; Food science; Fundamental and applied biological sciences. Psychology; high performance liquid chromatography; hydrogenated oils; lipase; Lipids; medium chain TAG; medium chain triacylglycerols; melting; octanoic acid; Oils & fats; Soy products; soybean oil; stearic acid; structured lipids; transesterification; triacylglycerol lipase; Structured lipid; Enzyme; lipase; Triacylglycerol lipase; Esterases; Vegetable oil; Transesterification; Edible oil; Medium chain; Carboxylic ester hydrolases; Triacylglycerol; medium chain TAG; Hydrogenated oil; structured lipids; Hydrolases; Soybean oil
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2005.tb11430.x

A commercial preparation of medium-chain TAG (MCT) was enzymatically transesterified with a fully hydrogenated soybean oil (FHSBO) at different weight ratios (40:60, 50:50, 60:40, and 70:30). All reactions were carried out at 70 degrees C in flasks placed in an orbital shaker (300 rpm). Three different lipase preparations were tested: TL IM (Thermomyces lanuginosus), lipase PS (Burkholderia cepacia), and Chirazyme L2 (Candida antarctica). The progress of the reaction was monitored by following the changes in the triacylglycerol (TAG) profile of the reaction mixture with reversed-phase high-performance liquid chromatography (HPLC). The rates of disappearance of the TAG originally present in both the MCT and the FHSBO were fastest when lipase TL IM was used; the slowest rates were observed for lipase PS. Although the relative compositions of the newly formed TAG at equilibrium depended on the particular lipase used and the initial weight ratio of the substrates, the TAG families containing 2 stearic residues and a residue of either capric acid or caprylic acid were the most abundant product species. All samples were analyzed by differential scanning calorimetry (DSC) to determine the effect of this reaction on the melting profile of the resulting products.