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KMID : 1160620000050020070
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Preventive Nutrition and Food Science
2000 Volume.5 No. 2 p.70 ~ p.74
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Synthesis of Triglyceride of Conjugated Linoleic Acid(CLA) by Lipozyme
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Park Won-Seck
Kim Seck-Jong
Park Kyung-Ah
Kim Jeong-Ok
Lee Eun-Joo
Lim Dong-Gil
Ha Yeong-Lae
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Abstract
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Most fatty acids in food matrices are triglyceride(TG) forms. Conjugated linoleic acid(CLA) produced from linoleic acid by microorganisms or chemicals is a free form. To apply the CLA to food systems, the TG containing CLA(designate CLA-TG) was synthesized by Lipozyme-catalyzed esterification method. An optimum reaction con-dition for the esterification of free CLA(FCLA) to glycerol by Lipozyme was determined as follows; Lipozyme(50mg) effectively catalyzed the esterification of CLA(500mg) to glycerol(1150mg) dissolved in isooctane (3ml) in a shaking incubator (200 rpm, 50℃) for 48 hr. Under the reaction condition, the resultant contained 52.4% CLA-TG as well as 31.1% Di-CLA-glycerol(CLA-DG), 7.6% mono-CLA-glycerol(CLA-MG), and 9.0% other CLA(un-reacted FCLA plus CLA dimer). These results suggest that the Lipozyme could be a useful enzyme for the production of CLA-TG to be employed in foods.
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KEYWORD
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conjugated linoleic acid(CLA), glycerol derivatives of CLA, CLA-TG
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