Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures

Mi Hwa Chae, Hye Kyung Park, Kwang Il Kwon, Jong Wook Kim, Seung In Hong, Yangha Kim, Byung Hee Kim, In-Hwan Kim

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase fromThermomyces lanuginosus(Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °C, after the first 9 min of the reaction. There were no significant differences (P< 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 °C) and a stepwise temperature protocol (a combination of 70 and 60 °C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P< 0.05) higher than those of enzymes employed in constant temperature protocol.

Original languageEnglish
JournalJournal of Food Science
Volume76
Issue number4
DOIs
Publication statusPublished - 2011 May 1

Keywords

  • Fully hydrogenated soybean oil
  • High oleic sunflower oil
  • Interesterification
  • Lipase
  • Packed-bed reactor

ASJC Scopus subject areas

  • Food Science

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