Literature DB >> 24147905

Enzymatically catalyzed synthesis of anti-blooming agent 1,3-dibehenoyl-2-oleoyl glycerol in a solvent-free system: optimization by response surface methodology.

Zong Meng1, Wen-Xin Geng, Jin-Wei Li, Zhao-Qi Yang, Jiang Jiang, Xing-Guo Wang, Yuan-Fa Liu.   

Abstract

Products rich in 1,3-dibehenoyl-2-oleoyl glycerol (BOB) triglyceride (TAG) were produced by enzymatic interesterification of high oleic acid sunflower oil (HOSO) and behenic acid methyl ester (BME) by 1,3-regiospecific lipase Lipozyme RM IM in a solvent-free system. The impact factors of enzyme load, substrate molar ratio of BME to HOSO (BME/HOSO), reaction time, reaction temperature, and pre-equilibration water activity of the enzyme on BOB content and BME conversions were investigated by single-factor experiments and then optimized using the response surface methodology (RSM). The optimum conditions were as follows: reaction temperature, 72 °C; reaction time, 7.99 h; substrate molar ratio, 2.5:1; enzyme load, 10%; and pre-equilibration water activities of the enzyme, 0.28. The results from the experiments conducted according to the predicted optimal conditions were as follows: the content of BOB was 32.76%, and the conversion of BME was 65.16%. The experimental values agreed with the predicted values, which verified the sufficiency of the quadratic regression models. After purification under the optimal short-range molecular distillation and two-step solvent fractionation, the content of BOB in the target product can reach 77.14%, indicating the great potential for industrial production of the anti-blooming agent.

Entities:  

Mesh:

Substances:

Year:  2013        PMID: 24147905     DOI: 10.1021/jf4031844

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  1 in total

1.  Synthesis of structured lipids containing behenic acid from fully hydrogenated Crambe abyssinica oil by enzymatic interesterification.

Authors:  Marilene D M Morselli Ribeiro; Chiu Chih Ming; Thiago I B Lopes; Renato Grimaldi; Anita J Marsaioli; Lireny A G Gonçalves
Journal:  J Food Sci Technol       Date:  2017-03-01       Impact factor: 2.701

  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.