Lipase-catalyzed acidolysis of olive oil with capric acid: Effect of water activity on incorporation and acyl migration

Ji Eun Oh, Kwang Won Lee, Hye Kyung Park, Jee Young Kim, Kwang I.L. Kwon, Jono Wook Kim, Hak Ryul Kim, I. N.Hwan Kim

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Structured lipids were synthesized by acidolysis of olive oil and capric acid with an immobilized lipase (Lipozyme TL IM) from Thermomyces lanuginosus. The acidolysis reaction was carried out by incubating a 1:3 molar ratio of olive oil and capric acid under solvent-free reaction systems at 50 ° The effect of water activity on the incorporation of capric acid was investigated, and the tested water activity range was between 0.22 and 0.80. Capric acid incorporation into triacylglycerols of the olive oil increased as the water activity increased, but the degree of acyl migration also increased. Also, the degree of acyl migration of modified olive oils with a similar degree of incorporation was investigated. High degrees of acyl migration occurred at water activities of 0.22 and 0.32 for the degree of incorporation of ca. 50 mol %. Only 8 h of reaction time was required to achieve incorporation of ca. 50 mol % at a water activity of 0.80, and the lowest acyl migration occurred at the same water activity. These results suggest that acyl migration can be efficiently minimized by a shorter reaction time at higher water activity.

Original languageEnglish
Pages (from-to)9280-9283
Number of pages4
JournalJournal of agricultural and food chemistry
Volume57
Issue number19
DOIs
Publication statusPublished - 2009

Keywords

  • Acidolysis
  • Acyl migration
  • Capric acid
  • Lipase
  • Olive oil
  • Structured lipids
  • Water activity

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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