Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions
MAGs and DAGs are widely used as emulsifiers in many industries. During glycerolysis reactions for their production, the immiscibility of the glycerol and the oil phases is an important drawback for practical purposes. For overcoming this problem, the use of a food grade surfactant can be an importa...
Published in: | European Journal of Lipid Science and Technology |
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Main Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
2012
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Online Access: | http://agritrop.cirad.fr/566637/ http://agritrop.cirad.fr/566637/1/document_566637.pdf https://doi.org/10.1002/ejlt.201200065 |
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CIRAD: Agritrop (Centre de coopération internationale en recherche agronomique pour le développement) |
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ftcirad |
language |
English |
topic |
Q02 - Traitement et conservation des produits alimentaires 000 - Autres thèmes Estérase Surfactant Réaction chimique Estérification Glycérol Acide gras Lecithine Soja Phosphatide Ester Émulsifiant Huile de poisson Candida Biocatalyseur immobilisé Activité enzymatique Lipase http://aims.fao.org/aos/agrovoc/c_2670 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_3298 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_5803 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_2553 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_27551 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_12194 |
spellingShingle |
Q02 - Traitement et conservation des produits alimentaires 000 - Autres thèmes Estérase Surfactant Réaction chimique Estérification Glycérol Acide gras Lecithine Soja Phosphatide Ester Émulsifiant Huile de poisson Candida Biocatalyseur immobilisé Activité enzymatique Lipase http://aims.fao.org/aos/agrovoc/c_2670 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_3298 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_5803 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_2553 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_27551 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_12194 Feltes, Maria Manuela Camino Villeneuve, Pierre Baréa, Bruno De Oliveira, Débora Ninow, Jorge Luiz Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires 000 - Autres thèmes Estérase Surfactant Réaction chimique Estérification Glycérol Acide gras Lecithine Soja Phosphatide Ester Émulsifiant Huile de poisson Candida Biocatalyseur immobilisé Activité enzymatique Lipase http://aims.fao.org/aos/agrovoc/c_2670 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_3298 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_5803 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_2553 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_27551 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_12194 |
description |
MAGs and DAGs are widely used as emulsifiers in many industries. During glycerolysis reactions for their production, the immiscibility of the glycerol and the oil phases is an important drawback for practical purposes. For overcoming this problem, the use of a food grade surfactant can be an important alternative to improve system homogeneity, leading to high TAGs conversion in short reaction times. On the other hand, food grade surfactants have bonds that could be modified by lipases. The main interest of this work was to qualitatively verify the reactivity of different Tween and soy lecithin used as additives in glycerolysis reactions in the presence of Candida antarctica B lipase. The biocatalyst had activity toward all tested surfactants in the experimental conditions chosen for the tested reactions. Despite this, MAG and DAG could be produced when using Tween 85 as additive in the enzymatic glycerolysis of fish oil. Our results therefore suggest that tested Tween and soy lecithin can be used as surfactants in glycerolysis reactions, but one has to consider their reactivity in the presence of lipases. Practical applications: This work investigates the reactivity of synthetic (Tween) and natural (soy lecithin) surfactants in the presence of lipase during glycerolysis reactions. Tween 85 was further applied in different reaction media for a better understanding of the modifications it was undergoing. The biocatalyst had activity toward almost all tested surfactants in the experimental conditions chosen for the preliminary assays herein performed, as qualitatively verified by thin-layer chromatography. This result suggests that the use of phosphatides and polyoxyethylene esters as additives in glycerolysis systems has to be well evaluated as their enzymatic modification may generate problems during downstream processes for the recovery of the desirable products. The present report is part of a broader project aiming at building a platform to allow developing new processes for the production of emulsifiers ... |
format |
Article in Journal/Newspaper |
author |
Feltes, Maria Manuela Camino Villeneuve, Pierre Baréa, Bruno De Oliveira, Débora Ninow, Jorge Luiz |
author_facet |
Feltes, Maria Manuela Camino Villeneuve, Pierre Baréa, Bruno De Oliveira, Débora Ninow, Jorge Luiz |
author_sort |
Feltes, Maria Manuela Camino |
title |
Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions |
title_short |
Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions |
title_full |
Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions |
title_fullStr |
Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions |
title_full_unstemmed |
Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions |
title_sort |
evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions |
publishDate |
2012 |
url |
http://agritrop.cirad.fr/566637/ http://agritrop.cirad.fr/566637/1/document_566637.pdf https://doi.org/10.1002/ejlt.201200065 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
European Journal of Lipid Science and Technology |
op_relation |
http://agritrop.cirad.fr/566637/ Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions. Feltes Maria Manuela Camino, Villeneuve Pierre, Baréa Bruno, De Oliveira Débora, Ninow Jorge Luiz. 2012. European Journal of Lipid Science and Technology, 114 (12) : 1352-1357.https://doi.org/10.1002/ejlt.201200065 <https://doi.org/10.1002/ejlt.201200065> http://agritrop.cirad.fr/566637/1/document_566637.pdf |
op_rights |
Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html |
op_doi |
https://doi.org/10.1002/ejlt.201200065 |
container_title |
European Journal of Lipid Science and Technology |
container_volume |
114 |
container_issue |
12 |
container_start_page |
1352 |
op_container_end_page |
1357 |
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1766260534704865280 |
spelling |
ftcirad:oai:agritrop.cirad.fr:566637 2023-05-15T13:54:33+02:00 Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions Feltes, Maria Manuela Camino Villeneuve, Pierre Baréa, Bruno De Oliveira, Débora Ninow, Jorge Luiz 2012 application/pdf http://agritrop.cirad.fr/566637/ http://agritrop.cirad.fr/566637/1/document_566637.pdf https://doi.org/10.1002/ejlt.201200065 eng eng http://agritrop.cirad.fr/566637/ Evaluation of the use of surfactants as additives in enzymatic glycerolysis reactions. Feltes Maria Manuela Camino, Villeneuve Pierre, Baréa Bruno, De Oliveira Débora, Ninow Jorge Luiz. 2012. European Journal of Lipid Science and Technology, 114 (12) : 1352-1357.https://doi.org/10.1002/ejlt.201200065 <https://doi.org/10.1002/ejlt.201200065> http://agritrop.cirad.fr/566637/1/document_566637.pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html European Journal of Lipid Science and Technology Q02 - Traitement et conservation des produits alimentaires 000 - Autres thèmes Estérase Surfactant Réaction chimique Estérification Glycérol Acide gras Lecithine Soja Phosphatide Ester Émulsifiant Huile de poisson Candida Biocatalyseur immobilisé Activité enzymatique Lipase http://aims.fao.org/aos/agrovoc/c_2670 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_3298 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4246 http://aims.fao.org/aos/agrovoc/c_14477 http://aims.fao.org/aos/agrovoc/c_5803 http://aims.fao.org/aos/agrovoc/c_2671 http://aims.fao.org/aos/agrovoc/c_2553 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_27551 http://aims.fao.org/aos/agrovoc/c_2604 http://aims.fao.org/aos/agrovoc/c_12194 article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion 2012 ftcirad https://doi.org/10.1002/ejlt.201200065 2023-01-03T23:49:29Z MAGs and DAGs are widely used as emulsifiers in many industries. During glycerolysis reactions for their production, the immiscibility of the glycerol and the oil phases is an important drawback for practical purposes. For overcoming this problem, the use of a food grade surfactant can be an important alternative to improve system homogeneity, leading to high TAGs conversion in short reaction times. On the other hand, food grade surfactants have bonds that could be modified by lipases. The main interest of this work was to qualitatively verify the reactivity of different Tween and soy lecithin used as additives in glycerolysis reactions in the presence of Candida antarctica B lipase. The biocatalyst had activity toward all tested surfactants in the experimental conditions chosen for the tested reactions. Despite this, MAG and DAG could be produced when using Tween 85 as additive in the enzymatic glycerolysis of fish oil. Our results therefore suggest that tested Tween and soy lecithin can be used as surfactants in glycerolysis reactions, but one has to consider their reactivity in the presence of lipases. Practical applications: This work investigates the reactivity of synthetic (Tween) and natural (soy lecithin) surfactants in the presence of lipase during glycerolysis reactions. Tween 85 was further applied in different reaction media for a better understanding of the modifications it was undergoing. The biocatalyst had activity toward almost all tested surfactants in the experimental conditions chosen for the preliminary assays herein performed, as qualitatively verified by thin-layer chromatography. This result suggests that the use of phosphatides and polyoxyethylene esters as additives in glycerolysis systems has to be well evaluated as their enzymatic modification may generate problems during downstream processes for the recovery of the desirable products. The present report is part of a broader project aiming at building a platform to allow developing new processes for the production of emulsifiers ... Article in Journal/Newspaper Antarc* Antarctica CIRAD: Agritrop (Centre de coopération internationale en recherche agronomique pour le développement) European Journal of Lipid Science and Technology 114 12 1352 1357 |