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KMID : 1007520020110010066
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Food Science and Biotechnology
2002 Volume.11 No. 1 p.66 ~ p.70
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Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
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Kim, Jong Seung
Maeng, Il Kyung/Kim, Choong Ki/Kwon, Yong Ju/Lee, Bou Oung/Kim, Yong Jae
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Abstract
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The butterfat was acidolyzed with a-linolenic acid (ALA), catalyzed by immobilized Rhizopus arrhizus lipase on calcium carbonate. ALA was obtained from perilla oil through a silver nitrate-impregnated silicic acid column chromatography combined with low-temperature crystallization method. The final yield of ALA (over 98% in purity) from perilla oil was about 21%, proving that perilla oil could be a promising source of ALA. The maximum incorporation of ALA into butterfat was 24 and 16.1 % with and without hexane, respectively, achieved by incubating the reaction mixture (substrate molar ratio of 1:1) at 55℃, 0.3% water, and 4 wt% of enzyme for 12 hr. Incorporation of ALA increased in proportion to the increase in molar ratio, but increased to some extent and then decreased or remained constant with the increase of reaction time, temperature, enzyme load, and water content. Spreadability of acidolysis reaction product was greatly improved through the incorporation of ALA. ALA was successfully incorporated into butterfat through acidolysis, resulting in the reduction of saturated FAs, and increase in unsaturated FAs, which led to the improvement of the nutritional and physical properties of butterfat.
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KEYWORD
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