Study of acyl migration during enzymatic interesterification of liquid and fully hydrogenated soybean oil

CONSUELO PACHECO; CAMILA A. PALLA; GUILLERMO H. CRAPISTE; MARÍA E. CARRÍN

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2012

0003-021X

Este trabajo ha sido ENVIADO para su publicación, al momento de esta presentación aún se espera el resultado de la evaluación. ------------------------------------------------------------------------- Lipase-catalyzed interesterification has emerged as an attractive process to obtain lastic fats because of its numerous advantages compared to the chemical reaction. The use of sn-1,3 specific lipases adds an even more interesting feature to this process, which is related to the possibility of maintaining the sn-2 fatty acid composition of natural substrates unaltered. Important nutritional implications result from this fatty acid profile. The pursuit of this characteristic in interesterified products by sn-1,3 specific lipases could be threatened by a chemical reaction, acyl migration of monoand diglycerides. The aim of this study was to evaluate the occurrence of this undesired reaction in a soybean oil:fully hydrogenated soybean oil enzymatic interesterified blend. Once acyl migration was confirmed to occur, the influence of different reaction parameters on it was studied. Lipozyme TL IM demonstrated an enhancer acyl migration effect compared to Lipozyme RM IM, effect which was correlated with the immobilization support material of the former (silica gel). Acyl migration was also promoted by the increment of biocatalyst. On the contrary, the presence of hexane, together with a decrease in temperature reaction, reduced its occurrence. A temperature effect analysis performed in solvent reaction media demonstrated its promoter effect on acyl migration.