Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil
ABSTRACT A commercial preparation of medium‐chain TAG (MCT) was enzymatically transesterified with a fully hydrogenated soybean oil (FHSBO) at different weight ratios (40:60, 50:50, 60:40, and 70:30). All reactions were carried out at 70 °C in flasks placed in an orbital shaker (300 rpm). Three diff...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2005.tb11430.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2005.tb11430.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11430.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2005.tb11430.x 2024-06-02T07:57:12+00:00 Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil Lopez‐Hernandez, Arnoldo Garcia, Hugo S. Hill, Charles G. 2005 http://dx.doi.org/10.1111/j.1365-2621.2005.tb11430.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2005.tb11430.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11430.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 70, issue 6 ISSN 0022-1147 1750-3841 journal-article 2005 crwiley https://doi.org/10.1111/j.1365-2621.2005.tb11430.x 2024-05-03T11:37:03Z ABSTRACT A commercial preparation of medium‐chain TAG (MCT) was enzymatically transesterified with a fully hydrogenated soybean oil (FHSBO) at different weight ratios (40:60, 50:50, 60:40, and 70:30). All reactions were carried out at 70 °C in flasks placed in an orbital shaker (300 rpm). Three different lipase preparations were tested: TLIM ( Thermomyces lanuginosus ), lipase PS ( Burkholderia cepacia ), and Chirazyme L2 ( Candida antarctica ). The progress of the reaction was monitored by following the changes in the triacylglycerol (TAG) profile of the reaction mixture with reversed‐phase high‐performance liquid chromatography (HPLC). The rates of disappearance of the TAG originally present in both the MCT and the FHSBO were fastest when lipase TL IM was used; the slowest rates were observed for lipase PS. Although the relative compositions of the newly formed TAG at equilibrium depended on the particular lipase used and the initial weight ratio of the substrates, the TAG families containing 2 stearic residues and a residue of either capric acid or caprylic acid were the most abundant product species. All samples were analyzed by differential scanning calorimetry (DSC) to determine the effect of this reaction on the melting profile of the resulting products. Article in Journal/Newspaper Antarc* Antarctica Wiley Online Library Journal of Food Science 70 6 |
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Wiley Online Library |
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English |
description |
ABSTRACT A commercial preparation of medium‐chain TAG (MCT) was enzymatically transesterified with a fully hydrogenated soybean oil (FHSBO) at different weight ratios (40:60, 50:50, 60:40, and 70:30). All reactions were carried out at 70 °C in flasks placed in an orbital shaker (300 rpm). Three different lipase preparations were tested: TLIM ( Thermomyces lanuginosus ), lipase PS ( Burkholderia cepacia ), and Chirazyme L2 ( Candida antarctica ). The progress of the reaction was monitored by following the changes in the triacylglycerol (TAG) profile of the reaction mixture with reversed‐phase high‐performance liquid chromatography (HPLC). The rates of disappearance of the TAG originally present in both the MCT and the FHSBO were fastest when lipase TL IM was used; the slowest rates were observed for lipase PS. Although the relative compositions of the newly formed TAG at equilibrium depended on the particular lipase used and the initial weight ratio of the substrates, the TAG families containing 2 stearic residues and a residue of either capric acid or caprylic acid were the most abundant product species. All samples were analyzed by differential scanning calorimetry (DSC) to determine the effect of this reaction on the melting profile of the resulting products. |
format |
Article in Journal/Newspaper |
author |
Lopez‐Hernandez, Arnoldo Garcia, Hugo S. Hill, Charles G. |
spellingShingle |
Lopez‐Hernandez, Arnoldo Garcia, Hugo S. Hill, Charles G. Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil |
author_facet |
Lopez‐Hernandez, Arnoldo Garcia, Hugo S. Hill, Charles G. |
author_sort |
Lopez‐Hernandez, Arnoldo |
title |
Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil |
title_short |
Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil |
title_full |
Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil |
title_fullStr |
Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil |
title_full_unstemmed |
Lipase‐catalyzed Transesterification of Medium‐chain Triacylglycerols and a Fully Hydrogenated Soybean Oil |
title_sort |
lipase‐catalyzed transesterification of medium‐chain triacylglycerols and a fully hydrogenated soybean oil |
publisher |
Wiley |
publishDate |
2005 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2005.tb11430.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2005.tb11430.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11430.x/fullpdf |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Journal of Food Science volume 70, issue 6 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2005.tb11430.x |
container_title |
Journal of Food Science |
container_volume |
70 |
container_issue |
6 |
_version_ |
1800739685562056704 |