Lipase-catalyzed acidolysis of sunflower oil: Kinetic behavior.

PACHECO, CONSUELO; CRAPISTE, GUILLERMO; CARRIN, MARIA ELENA

JOURNAL OF FOOD ENGINEERING

Elsevier

Año: 2010 vol. 98 p. 492 - 497

0260-8774

In the present study, sunflower oil was modified with a palmitic-stearic acids blend by means of an immobilized sn-1,3 specific lipase (Lipozyme RM IM) to produce structured lipids. Products were analyzed to determine fatty acid incorporation (FM) into triacylglycerol structure and to quantify by-products as monoglycerides (MG) and diglycerides (DG). The effects of the reaction conditions (temperature, time, incorporated water) on enzymatic acidolysis were studied. Nonlinear regression methods were employed to fit experimental data with kinetic models proposed in the literature. The disappearance of reactant fatty acids (RF) over time was successfully modeled by a Ping-Pong Bi-Bi mechanism. FM was also represented with a lumped parameter model of the enzymatic mechanism. Maximum RF disappearance and FM onto sunflower oil glycerides increased with increasing reaction temperature. MG and DG concentrations in water-free systems were stabilized in low levels, while the incorporation of water to the reaction mixture produced a considerable increase in DG formation principally. Kinetic and equilibrium parameters showed temperature dependencies.