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KMID : 0380619940260050567
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 5 p.567 ~ p.572
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Effect of Temperature on Diacylglycerol Production by Enzymatic Solid - Phase Glycerolysis of Hydrogenated Beef Tallow
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Kang Sung-Tae
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Abstract
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Diglyceride was prepared by reaction of hydrogenated beef tallow and glycerol (GL) in the presence of a Pseudomonas lipase. Both substrates were mixed at the ratio of GL/Triglyceride of 0.5 which is the stoichiometric molar ratio for the complete conversion of triglyceride (TG) to diglyceride (DG). DG can be obtained by solid phase-glycerolysis of hydrogenated beef tallow without use of organic solvents or emulsifiers by careful control of reaction temperature. Optimized reaction temperature condition was as follows: An initial incubation at 60℃ for 2h followed by the first temperature shift down to 55℃ for 4h, and then the second shift down to 50℃ for up to 3 days. There was a large decrease in the content of TG during the first 60℃ incubation for 2h. Even a prolonged incubation at 60℃ could not make a change of the composition of the reaction mixture at liquid state. By controlling the temperature lower than 60℃ , reaction mixtures were solidified. The reaction temperature at 50℃ below the melting temperaure of hydrogenaed beef tallow gave an 71% optimum yield of DG after 72h enzymatic glycerolysis and about 73% of total DG was 1,3-DG.
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