Abstract. Conjugated Linoleic Acid (CLA) was produced from castor oil using washed cells of Lactobacillus plantarum PTCC 1058 and Lactobacillus plantarum subsp. plantarum PTCC1745 as the catalyst. Under the optimal reaction conditions, the washed cells of Lactobacillus plantarum PTCC1058 produced 1661.26 mg of CLA/L reaction mixture (36% yield of production) from 4.6 mg/ml of castor oil after using 15% (w/v) cell for 121 h. The resulting CLA was a mixture of two CLA isomers, cis-9, trans-11 (or trans-9, cis-11)-octadecadienoic acid (CLA1, 44% of total CLA) and trans-10, cis-12-octadecadienoic acid (CLA2, 46% of total CLA). The total production of CLA is extracellular in all of the reactions performed with Lactobacillus plantarum PTCC1058. Also, Lactobacillus plantarum PTCC1745 produced 1590.31 mg of CLA/L reaction mixture (16.5% production yield) from 9.6 mg/ml of castor oil after using 15% (w/v) cell for 121 h. Therefore, Lactobacillus plantarum PTCC1058 was suggested for CLA production due to its more production ability and CLA extracellular production.
Palm oil (PO) and sunflower oil (SFO) blends with varying proportions were subjected to enzymatic interesterification (EIE) using a 1,3-specific immobilised lipase. The interesterified blends were evaluated for their slip melting point (SMP), solid fat content (SFC) at 10-40°C, p-anisidine value, peroxide value, free fatty acids (FFA), induction period of oxidation at 110°C (IP110) and composition of fatty acids by gas chromatography. Under EIE treatment, the blends of PO and SFO in different proportions (20:80, 40:60, 50:50, 60:40 and 80:20) had saturated and unsaturated fatty acid content in the range of 37.6-52.0% and 48.0-62.4%, respectively. The blends showed a considerable reduction in their SFC, SMP, peroxide value and oxidative stability at 110°C, but presented increase in FFA and p-anisidine value. The optimum condition for minimising the fatty acid in oil was obtained, at 64°C, using 8.9% enzyme and 3 h reaction time.
Experimental determination of the effects of conjugated linoleic acid (CLA) and glycerol on the rate of enzymatic transesterification were studied to propose suitable mechanistic steps and generate a kinetic model. CLA was suggested due to its purported health benefits and application in preparation of functional foods. CLA, glycerol, and sunflower oil blends with varying concentrations were reacted using a 1, 3‐specific immobilized lipase from Rhizomucor mehei. Scrutiny for mass transfer effects showed that esterification reaction was kinetically controlled. The reaction rate was determined, which showed that affinity of enzyme to CLA is lower than to glycerol. The transesterified lipids were analyzed by gas chromatography for composition of fatty acids and were evaluated for the free fatty acids (FFA). The esterification reaction kinetic follows the Ping Pong Bi Bi mechanism with competitive full (dead end) inhibition by acyl acceptors characterized by the Vmax, KmCOOH, KmG, and KIG values of 0.328 (mol/L/h), 0.342 (mol/L), 0.04526 (mol/L), and 0.329 (mol/L), respectively. Kinetic model study results indicated how FFAs (CLA and other FFAs) and triacylglycerols (sunflower molecules) can participate as the first substrate in the reaction to produce enriched triacylglycerols as the functional oil.
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