Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis: Optimization using response surface methodology

被引:95
|
作者
Cheong, Ling-Zhi [1 ]
Tan, Chin-Ping
Long, Kamariah
Yusoff, Mohd. Suria Affandi
Arifin, Norlelawati
Lo, Seong-Koon
Lai, Oi-Ming
机构
[1] Univ Putra Malaysia, Fac Biotechnol & Biomol Sci, Dept Bioproc Technol, Serdang 43400, Malaysia
[2] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Malaysia
[3] MARDI, Kuala Lumpur, Malaysia
[4] Golden Hope Res Ctr, Selangor 47200, Malaysia
关键词
partial hydrolysis; diacyglycerol; Rhizomucor meihei; optimization; response surface methodology; palm olein; central composite rotatable design (CCRD);
D O I
10.1016/j.foodchem.2007.03.070
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Partial hydrolysis using Lipozyme RMIM lipase in a solvent-free system was used to produce a diacylglycerol (DAG)-enriched palm olein. Response surface methodology (RSM) was applied to model and optimize the reaction conditions namely water content (3070 wt% of enzyme mass), enzyme load (5-15 wt% of oil mass), reaction temperature (45-85 degrees C) and reaction time (6-16 h). Well fitting models were successfully established for both DAG yield (R-2 = 0.8788) and unhydrolysed triacylglycerol (TAG) (R-2 = 0.8653) through multiple linear regressions with backward elimination. Chi-square test indicated that there were no significant (P > 0.05) differences between the observed and predicted values for both models. All reaction conditions had positive effects on DAG yield and negative effects on unhydrolysed TAG. Optimal reaction conditions were: 50 wt% water content, 10 wt% enzyme load, 65 degrees C of reaction temperature and 12 h of reaction time. The process was further up-scaled to a 9 kg production in a continuous packed bed bioreactor. Results indicated that upscaling was possible with a similar DAG yield (32 wt%) as in lab scale. Purification of the DAG oil using short path distillation yielded a DAG-enriched palm olein with 60 wt% DAG and 40 wt% TAG which is suitable for margarine, spread or shortening applications. (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1614 / 1622
页数:9
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