Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor

Abstract

Structured lipids (SL), formulated by blends of lard and soybean oil in different ratios, were subjected to continuous enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) in a continuous packed bed reactor. The original and interesterified blends were examined for fatty acid and triacylglycerol composition, regiospecific distribution, and solid fat content. Blends of lard and soybean oil in the proportions 80:20 and 70:30 (w/w), respectively, demonstrated a fatty acid composition, and proportions of polyunsaturated/ saturated fatty acids (PUFA/SFA) and monounsaturated/ polyunsaturated fatty acids (MUFA/PUFA), that are appropriate for the formulation of pediatric products. These same blends were suited for this purpose after interesterification because their sn-2 positions were occupied by saturated fatty acids (52.5 and 45.4%, respectively), while unsaturated fatty acids predominantly occupied sn-1,3 positions, akin to human milk fat. Interesterification caused rearrangement of triacylglycerol species.

Biotechnological and Novel Approaches for Designing Structured Lipids Intended for Infant Nutrition

“…It is not only the predominant energy source but also a vehicle for the provision of essential fatty acids which, owing to their contribution to the structure and function of cellular membranes, influence vital physiological and metabolic processes during infancy and beyond. It is important that the fat provides a balanced and sufficient amount of essential fatty acids [8].…”

“…The concentration of monounsaturated FA also varied minimally, with the exception of low levels of oleic acid in the Philippines and high levels of erucic acid in China. Although ARA levels were similar among all countries (means ranging from 0.36 to 0.49 wt%), mean DHA levels Table 1 Fatty acid composition data of mature human milks analyzed by different researchers [1,4] Fatty acid Jumpsen and Clandinin [1] Das [4] Da Silva et al [8] Capric acid (10:0) --0.97 ± 0.28 [13]. All these variations are related to the type of fat intake in the diets of the mothers in different countries.…”

“…The majority of studies have used tripalmitin-or palmitic acid-enriched TAG oil sources to produce HMFS to mimic HMF, but lard is the only animal fat that has similar TAG structure to HMF [8]. Da Silva et al [8] used lard and soybean oil as substrates and Lipozyme TL IM as biocatalyst to produce SL containing saturated fatty acids at the sn-2 position and unsaturated fatty acids generally at sn-1,3 positions like HMF using a continuous packed-bed reactor. Different blends of lard and soybean oil were prepared.…”

“…After analyzing the fatty acid profile, the authors determined that only two of the blends [80:20 and 70:30 (w/w)] were suitable for pediatric products. As targeted, palmitic acids were incorporated at sn-2 positions and unsaturated fatty acids were incorporated at sn-1,3 positions similar to human milk fat [8]. Another study using lard as the substrate was also carried out by Wang et al [87].…”

Enzymatic Interesterification of Soybean Oil and Methyl Stearate Blends Using Lipase Immobilized on Magnetic Fe3O4/SBA-15 Composites as a Biocatalyst

“…The interesterification between a high melting fat and liquid oil could result in the exchange of FA residues within and between TAGs with the formation of new altered TAG molecules, thereby producing semi-solid fats with desired physical and nutritional properties 6,7 . As a result, the interesterification has been considered as one of the feasible ways of obtaining low-trans or trans-free modified fats with great potential applications 8,9 .…”