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KMID : 0380620090410020173
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.173 ~ p.178
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Optimization of Interesterification Reaction for the Continuous Production of trans-Free Fat in a Packed Bed Enzyme Bioreactor with Immobilized Lipase
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Kim Sang-Woo
Park Kyung-Min
Ha Jae-Uk
Lee Jae-Hwan
Chang Pahn-Shick
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Abstract
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Epidemiological studies showed that high trans-fat consumption is closely associated with getting the risks ofcardiovascular disease. The objective of this study was to produce trans-free fat through lipase-catalyzed interesterification, asa substitute for the cream margarine commonly used in industry. Optimum conditions for interesterification in a packed bedenzyme bioreactor (PBEB) were determined using response surface methodology (RSM) based on central composite design.Three kinds of reaction variables were chosen, such as substrate flow rate (0.4-1.2mL/min), reaction temperature (60-70oC),and ratio of fully hydrogenated canola oil (FHCO, 35-45%) to evaluate their effects on the degree of interesterification.Optimum conditions from the standpoint of solid fat content (SFC) were found to be as follows: 0.4 mL/min flow rate, 64.7oCreaction temperate, and 42.8% (w/w) ratio of FHCO, respectively. The half-life of immobilized lipase in PBEB with twostages at 60oC (1st stage) and 55oC (2nd stage) was about more than 30 days as estimated by extrapolating the incubation timecourse of tristearoyl glycerol (TS) conversion, whereas the half-life of the enzyme in PBEB with single stage at 65oC wasonly about 15 days. Finally, the results from SFC analysis suggest that trans-free fat produced in this study seems to be asuitable substitute for the cream margarine commonly used in industry
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KEYWORD
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interesterification, trans-free fat, packed bed enzyme bioreactor, solid fat content, response surface methodology
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