Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

Zhang, Hong; Xu, Xuebing; Mu, Huiling; Nilsson, Jörgen; Adler‐Nissen, Jens; Høy, Carl‐Erik

doi:10.1002/1438-9312(200006)102:6<411::aid-ejlt411>3.3.co;2-k

Cited by 12 publications

(9 citation statements)

References 22 publications

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“…In our early study concerning enzyme reuses for both Lipozyme RM IM and Lipozyme TL IM [2,14], we found that the hydrolysis could be controlled by reuses of lipases. FFA decreased from 5.8 to 0.8% after 3-4 reuses, since, most likely, the free water in the lipase was consumed during the reuses.…”

Section: Particle Size (µM) Weight Percentage (%)mentioning

confidence: 99%

“…Lipozyme TL IM contains appox. 5 wt% equilibrium water including 2 wt% bounded water [14]. The non-bound free water will then lead to a high amount of by-products formed by hydrolysis reaction during the interesterification process.…”

Section: Batch Reactionmentioning

confidence: 99%

“…Samples were melted and methylated by the potassium hydroxide method (AOCS, method Ce2) and analyzed by GC as described before [14].…”

Section: Fatty Acid Compositions (Fac)mentioning

confidence: 99%

“…2). Lipase might have two different forms of water, which are the bound water and the free water [14]. The bound water maintains the lipase activity and the free water generates byproducts during the hydrolysis process.…”

Section: Particle Size (µM) Weight Percentage (%)mentioning

confidence: 99%

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Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor

Zhang¹

2007

TOBIOTJ

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A few issues to apply Lipozyme TL IM-catalyzed interesterification for bulk fat modification were investigated in a batch reactor system with concerning practical process development. The hydrolyzed products, i.e. free fatty acids and diglycerides, generated from the Lipozyme TL IM-catalyzed interesterification process due to water participation, can be minimized by enzyme pre-treatment. For the interesterified products, free fatty acids formed by hydrolysis had softening effect on solid fat content and diglycerides retarded crystal transformation during storage. Reaction time was more critical for the reduction of acyl migration than the control of water content in the system. The temperature effect on the rate of interesterification in terms of Q 10 value was determined as 1.3, meaning that the increase of reaction rate was limited by the increase of temperature. Therefore, for practical implementations, a temperature of 60-70 °C which the feed stock can be totally melted for the reaction should be used in consideration of enzyme stability. The quality of feedstock was confirmed to be critical to maintain the enzyme activity and the refined, bleached, and deodorized oil should be used as the feedstock.

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Section: Particle Size (µM) Weight Percentage (%)mentioning

confidence: 99%

Section: Batch Reactionmentioning

confidence: 99%

“…Samples were melted and methylated by the potassium hydroxide method (AOCS, method Ce2) and analyzed by GC as described before [14].…”

Section: Fatty Acid Compositions (Fac)mentioning

confidence: 99%

Section: Particle Size (µM) Weight Percentage (%)mentioning

confidence: 99%

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Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor

Zhang¹

2007

TOBIOTJ

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“…Menurut Zhang et al (2000), tahap pertama dari interesterifikasi yang dikatalisis oleh lipase adalah hidrolisis yang menghasilkan ALB dan diasilgliserol; sedangkan tahap kedua adalah esterifikasi antara diasilgliserol dan ALB sehingga membentuk triasilgliserol yang baru. Reaksi interesterifikasi ini membutuhkan air.…”

Section: Karakteristik Bahan Bakuunclassified

Pembuatan Bahan Baku Spreads Kaya Karoten Dari Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch

Sugiyono¹,

Wibowo²,

Soekopitojo³

et al. 2012

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Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was studied for the preparation of spread stock. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread stock i.e. 77.5:22,5 and 82.5:17.5 ABSTRAKPada penelitian ini dilakukan interesterifikasi enzimatik minyak sawit merah (campuran olein minyak sawit merah (RPO) dan stearin minyak sawit merah (RPS) dengan perbandingan berat 1:1) dan minyak kelapa dalam beberapa perbandingan menggunakan enzim lipase non-spesifik terimobilisasi dari Candida antartica (Novopzyme 435) untuk membuat bahan baku spreads. Reaksi interesterifikasi dilakukan pada reaktor batch. Campuran RPO/RPS dan minyak kelapa dengan perbandingan berat 77,5:22,5 dan 82,5:17,5 digunakan sebagai bahan baku reaksi interesterifikasi pada tiga lama waktu yang berbeda yaitu 2, 4, dan 6 jam. Reaksi interesterfikasi dilakukan pada suhu 60°C, kecepatan agitasi 200 rpm dan konsentrasi enzim terimobilisasi 10%. Produk interesterifikasi dianalisa karateristik fisiknya (titik leleh atau SMP dan kadar lemak padat atau SFC) dan karakteristik kimianya (retensi karoten, kadar air, dan kadar asam lemak bebas). Semua produk hasil interesterifikasi memiliki SMP dan SFC yang lebih rendah dari campuran bahan bakunya. Nilai SMP dan SFC meningkat dengan bertambahnya lama reaksi. Nilai SMP berkisar 30,8°C -34,9°C. Retensi karoten berkisar 74,80%-81,08%. Kadar air dan kadar asam lemak bebas meningkat dengan bertambahnya lama reaksi. Produk hasi interesterfikasi memiliki sifat fisik yang dikehendaki untuk penggunaan sebagai bahan baku spreads kaya karoten.Kata kunci: interesterifikasi enzimatik, reaktor batch, minyak sawit merah, kadar lemak padat, bahan baku spreads 1PENDAHULUAN

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Effect of Chain Length of Alcohol on the Lipase-Catalyzed Esterification of Propionic Acid in Supercritical Carbon Dioxide

Varma

Madras

2009

Appl Biochem Biotechnol

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The esterification of propionic acid was investigated using three different alcohols, namely, isopropyl alcohol, isobutyl alcohol, and isoamyl alcohol. The variation of conversion with time for the synthesis of isoamyl propionate was investigated in the presence of five enzymes. Novozym 435 showed the highest activity, and this was used as the enzyme for investigating the various parameters that influence the esterification reaction. The Ping-Pong Bi-Bi model with inhibition by both acid and alcohol was used to model the experimental data and determine the kinetics of the esterification reaction.

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Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

Cited by 12 publications

References 22 publications

Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor

Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor

Pembuatan Bahan Baku Spreads Kaya Karoten Dari Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch

Effect of Chain Length of Alcohol on the Lipase-Catalyzed Esterification of Propionic Acid in Supercritical Carbon Dioxide

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