Improvement of fatty systems biotechnological interesterification with immobilized enzyme preparation usage

Abstract

This work research object was fat systems interesterification biotechnology using the Lipozyme TL IM immobilized enzyme preparation. The problem of enzyme preparation activation by moistening with sodium bicarbonate aqueous solution with 7.4 ... 7.7 (3 % wt.) pH was solved in the work. The obtained results made it possible to minimize the interesterification process duration with high-quality product obtaining. The proposed enzyme preparation processing made it possible to reduce the duration of the biointeresterification process in a model fat mixture (palm stearin, coconut and soybean oils in a ratio of 1:1:1, respectively) to 3.5...3.7 hours. The product with high quality indicators, namely up to 0.26 mg KOH/g acid number, up to 0.60 mmol ½ O/kg peroxide number and 1.70 c.u. anisidine number, was obtained as a result. The obtained data can be explained by a fact that effective biocatalysis with lipolytic enzymes as the protein molecules requires the existence of two phases – lipid and water. This fact was provided by the activation parameters justified in the study. The obtained results feature was possibility of enzyme preparation activation, which is not provided under industrial conditions due to the threat of raw materials and finished products hydrolytic processes, which leads to the finished product quality deterioration. The research results made it possible to minimize hydrolytic processes in fat system during interesterification with simultaneous process efficiency increase. From a practical point of view, the discovered activation mechanism made it possible to adjust the enzyme preparation processing conditions in fat systems interesterification technology. The applied aspect of scientific result using was the possibility of improving the typical technological process of fat interesterification

Determination of the cellulose- and lipid-containing components influence on the extrudate technological indicators

“…The torque of the extruder screw decreases due to increased friction of the product, and the porosity of the extrudate also decreases. In the study, the issue of lipid oxidation in the processing process remained undefined, as it is known that this process deteriorates the properties of lipid-containing products [20,21]. The answer to this question is given in work [22], the results of which show that during extrusion the phenomenon of oxidation is not observed due to the short duration of the process.…”

“…In the described studies [18][19][20][21][22][23][24][25][26], the question of the influence of the chemical composition of the raw material on such technological indicators of extrudates as porosity, water absorption, and swelling ability remained unsolved.…”

“…Considering the research results [18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33], it is possible to single out an unsolved problem in the field of food chemistry of plant extrudates. This is the disclosure of the complex influence of the chemical composition of the raw plant material on the technological indicators of extrudates.…”

Development of biotechnologically transesterified three-component fat systems stable to oxidation

“…But the issues related to the study of the oxidative stability of multicomponent transesterified fat systems remained unresolved. Such studies were carried out in [12], which investigated the effect of activation of the Lipozyme TL IM enzyme preparation for the biotechnological transesterification of fat systems based on mixtures of palm stearin, coconut and sunflower or soybean, or corn, or sesame oils by means of hydration with an aqueous solution of sodium bicarbonate with pH 7.4...7.7 (3 % by weight) on the oxidative stability of products. Oxidation rates of the product transesterified by the improved technology were compared to those of the raw material and the product produced by the traditional technology.…”

Use of thistle seeds of modified composition in chocolate mass technology

“…The study assumes that the treatment of milk thistle seeds with an aqueous solution of food acid and subsequent treatment in a microwave radiation field should reduce the activity of the enzyme complex that catalyzes the hydrolysis and oxidation of seed lipids. It is assumed that wetting thistle seeds with a solution having an acidic pH should be effective, since the optimum action of plant lipases and lipoxygenases is in a weakly alkaline environment [20]. At the same time, the limiting pH value of the thistle seed wetting solution should be its negative effect on the organoleptic characteristics of seeds.…”