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KMID : 1134820110400081113
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1113 ~ p.1120
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A Study of the Enzymatic Interesterification Reaction for Producing Palmitoyl-Oleoyl-Stearoyl Triacylglycerol from the Palm Mid Fraction
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Lee Seon-Mo
Shin Jung-Ah
Hong Soon-Tack
Lee Ki-Teak
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Abstract
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Enzymatic interesterification was conducted with the palm mid fraction (PMF) and stearic ethyl ester for 1, 5, and 9 hr at 46℃. The reaction was catalyzed by Lipozyme TLIM (2, 3, and 4% by weight of total substrates) in a shaking water bath at 180 rpm. As the reaction continued, oleic acid (C18:1) content at the sn-2 position decreased, whereas saturated fatty acid (C16:0 and C18:0) content increased. In the high performance chromatography analysis, 1,3-dipalmitoyl-2-oleoyl glycerol content decreased, whereas 1(3)-palmitoyl-2-oleoyl-3(1)- stearoyl glycerol (POS) content increased up to the reaction equilibrium. The rate of acyl migration increased with increasing molar ratio and enzyme load as well as reaction time. The optimal reaction conditions for maximizing POS content (53.5 area%) and minimizing acyl migration (23.1 area%) were obtained with a PMF : stearic ethyl ester=1:2 (molar ratio), Lipozyme TLIM 3 wt%, and a reaction time of 5 hr.
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KEYWORD
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enzymatic interesterification, palm mid fraction, acyl migration, 1(3)-palmitoyl-2-oleoyl-3(1)-stearoyl glycerol
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