Optimization of reaction conditions in the enzymatic interesterification of soybean oil and fully hydrogenated soybean oil to produce plastic fats

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 3, 2013, Pages 391-400

  Pacheco, Consuelo ^a   Palla, Camila ^a   Crapiste, Guillermo H ^a   Carrín, María E ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

DAG; Experimental design; Lipase catalyzed interesterification; MAG; Melting point; Soybean oil; Structured lipids; TAG

Indexed keywords

DESIGN OF EXPERIMENTS; ENZYMES; HYDROGENATION; MELTING POINT; MOLECULAR SIEVES; PETROLEUM REFINING; REGRESSION ANALYSIS; SIEVES;

CHEMICAL COMPOSITIONS; ENZYMATIC INTERESTERIFICATION; ENZYME CONCENTRATIONS; FRACTIONAL FACTORIAL DESIGNS; INTERESTERIFICATION; REACTION CONDITIONS; REACTION PARAMETERS; STRUCTURED LIPIDS;

SOYBEAN OIL;

GLYCINE MAX;

EID: 84878511179     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2182-z     Document Type: Article

References (23)

1. Zainal Z, Yusoff MSA (1999) Enzymatic interesterification of palm stearin and palm kernel olein. J Am Oil Chem Soc 76:1003-1008
2. Noor Lida HMD, Sundram K, Idris NA (2006) DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification. J Am Oil Chem Soc 83:739-745
3. Cepeda EA, Calvo B (2008) Sunflower oil hydrogenation: study using response surface methodology. J Food Eng 89:370-374
4. Criado M, Hernández-Martín E, López-Hernández A, Otero C (2007) Enzymatic interesterification of extra virgin olive oil with a fully hydrogenated fat: characterization of the reaction and its products. J Am Oil Chem Soc 84:717-726
5. Zárubová M, Filip V, Kšandová L, Šmidrkal J, Piska I (2010) Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains. J Food Eng 99:459-464
6. Silva RC, Cotting LN, Poltronieri TP, Balcão VM, de Almeida DB, Goncalves LAG, Grimaldi R, Gioielli LA (2009) The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Sci Technol 42:1275-1282
7. Petrauskaite V, De Greyt W, Kellens M, Huyghebaert A (1998) Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. J Am Oil Chem Soc 75:489-493
8. List GR, Mounts TL, Orthoefer F, Neff WE (1995) Margarine and shortening oils by interesterification of liquid and trisaturated triglycerides. J Am Oil Chem Soc 72:379-382
9. Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG (2009) Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Res Int 42:401-410
10. Zhang H, Pedersen LS, Kristensen D, Adler-Nissen J, Holm HC (2004) Modification of margarine fats by enzymatic interesterification: evaluation of a solid-fat-content-based exponential model with two groups of oil blends. J Am Oil Chem Soc 81:653-658
11. AOCS (2006) Official Methods and Recommended Practices of the American Oil Chemists' Society. AOCS Press, Champaign
12. Montgomery D (2005) Design and Analysis of Experiments. Wiley, Hoboken
13. Carrín ME, Crapiste GH (2008) Enzymatic acidolysis of sunflower oil with a palmitic-stearic acid mixture. J Food Eng 84:243-249
14. Kim IH, Lee SM, Lee BM, Park HK, Kim JY, Kwon KI, Kim JW, Lee JS, Kim YH (2008) Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature. J Agric Food Chem 56:5942-5946
15. Torres CF, Munir F, Otero C, Hill CG Jr (2002) Catalytic transesterification of corn oil and tristearin using immobilized lipases from Thermomyces lanuginosa. J Am Oil Chem Soc 79:775-781
16. Buchgraber M, Anklam E (2011) Method description for the quantification of cocoa butter equivalents in cocoa butter and plain chocolate. http://irmm.jrc.ec.europa.eu/html/publications/technical-reports/publications/ EUR20831EN.pdf. Accessed Dec 2011
17. Carelli AA, Cert A (1993) Comparative study of the determination of triacylglycerol in vegetable oils using chromatographic techniques. J Chromatogr 630:213-222
18. Plank C, Lorbeer E (1995) Simultaneous determination of glycerol, and mono-, di- and triglycerides in vegetable oil methyl esters by capillary gas chromatography. J Chromatogr A 697:461-468
19. Forssell P, Kervinen R, Lappi M, Linko P, Suortti T, Poutanen K (1992) Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (LEAR) mixture. J Am Oil Chem Soc 69:126-129
20. Ghazali HM, Hamidah S, Che Man YB (1995) Enzymatic transesterification of palm olein with nonspecific and 1,3-specific lipases. J Am Oil Chem Soc 72:633-639
21. Osório NM, Ferreira-Dias S, Gusmão JH, Da Fonseca MMR (2001) Response surface modelling of the production of ω-3 polyunsaturated fatty acids-enriched fats by a commercial immobilized lipase. J Mol Catal B Enzym 11:677-686
22. Zhang H, Xu X, Nilsson J, Mu H, Adler-Nissen J, Høy CE (2001) Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large-scale study. J Am Oil Chem Soc 78:57-64
23. Du W, Xu Y-Y, Liu D-H, Li Z-B Z (2005) Study on acyl migration in immobilized lipozyme TL-catalyzed transesterification of soybean oil for biodiesel production. J Mol Cat B: Enzym 37:68-71