Lipase‐catalyzed randomization of fats and oils in flowing supercritical carbon dioxide
Abstract Enzymes can frequently impart more selectivity to a reaction than chemical catalysts. In addition, the use of enzymes can reduce side reactions and simplify post‐reaction separation problems. In combination with an environmentally benign and safe medium, such as supercritical carbon dioxide...
| Published in: | Journal of the American Oil Chemists' Society |
|---|---|
| Main Authors: | , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1997
|
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1007/s11746-997-0195-9 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2Fs11746-997-0195-9 https://onlinelibrary.wiley.com/doi/full/10.1007/s11746-997-0195-9 |
| Summary: | Abstract Enzymes can frequently impart more selectivity to a reaction than chemical catalysts. In addition, the use of enzymes can reduce side reactions and simplify post‐reaction separation problems. In combination with an environmentally benign and safe medium, such as supercritical carbon dioxide (SC‐CO 2 ), enzymatic catalysis makes supercritical fluids extremely attractive to the food industry. In this study, randomization of fats and oils was accomplished with an immobilized lipase in flowing SC‐CO 2 . Triglycerides, adsorbed onto Celite, are solubilized in CO 2 and carried over 1–10 g immobilized lipase derived from Candida antarctica . The degree of randomization and rate of triglyceride throughput could be controlled by CO 2 pressure and flow rate and quantity of enzyme used. The dropping points and solid fat indices of the resulting randomized oils were compared to oils that were randomized by conventional methods with sodium methoxide. Reversed‐phase high‐performance chromatography with flame‐ionization detection was used to quantitate changes in triglyceride composition of various substrates, such as palm olein and high‐stearate soybean oil. The resultant randomized oil mixtures have properties, e.g., solid fat index, that make them potential candidates for incorporation into traditional margarine formulations. |
|---|