Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats

Modulation of the Catalytic Properties of Immobilized Recombinant Lipase from Thermomyces lanuginosus in the Reaction of Esterification by the Selection of an Adsorbent

Abstract

Biocatalysts with lipase activity (BLAs) were prepared by adsorptive immobilization of recombinant lipase (rPichia/lip) from thermophilic microscopic fungi Thermomyces lanuginosus produced by a genetically engineered strain of methylotrophic yeast Komagataella phafii (Pichia pastoris). Supports with different physicochemical properties were used as adsorbents: mesoporous hydrophilic silica (SiO2) and macroporous hydrophobic carbon aerogel (MCA). The enzymatic activity, substrate specificity and operational stability of BLAs were studied in the esterification of saturated fatty acids with aliphatic alcohols differing in the number of carbon atoms in the molecule from 2 to 18. Matrices of relative activities were compiled for more than 60 pairs of substrates, an acid and an alcohol, by comparing the reaction rates of the esterification under identical conditions, which allowed us to reveal differences in the specificity of adsorbed lipase depending on the chemical nature of the support. It was found that for both types of biocatalysts, rPichia/lip on SiO2 (PLSi) and rPichia/lip on MCA (PLC), the maximum reaction rate was observed under esterification of heptanoic acid (C7) with butyl alcohol (C4). Under the same conditions of the synthesis of esters (20 ± 2°C, 1 bar, a mixture of hexane and diethyl ether as an organic solvent), including the synthesis of butylheptanoate, rPichia/lip adsorbed on silica showed an order of magnitude lower activity than lipase adsorbed on carbon aerogel. The catalytic constants, equal to 3.7 s–1 and 1.1 × 102 s–1, respectively, differed by 30 times. It was found that esters of short chain fatty acids C4–C7 and ethyl alcohol C2 were synthesized 2–3 times faster using the hydrophobic PLC type than using the hydrophilic PLSi type of BLAs. At the same time, esters of high-molecular-weight acids С9, C10, С18 and alcohols С8–С16 with pronounced hydrophobicity were synthesized 1.5–2 times faster using of PLSi type BLAs. The operational stability of the biocatalysts was quite high: the prepared BLAs retained 82–99% of their initial activity after more than 30 reaction cycles, while the duration of each cycle to reach an acid conversion above 85% was several hours (4–6 h).

Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols

Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.

Enzymatic preparation of structured TAG containing conjugated linoleic acid (CLA) at solvent-free

Rice bran oil extracted by the water-enzymatic method was placed at a temperature of −5 °C for 8 h. Light-phase rice bran oil with an iodine value of 112.13 ± 0.21 g I2/100 g oil was separated by cryogenic freezing centrifugation. Lipozyme RM IM transesterified light-phase rice bran oil and conjugated linoleic acid (CLA) under supercritical system CO2 (SC-CO2). The optimal reaction conditions for transesterification of CLA and rice bran oil in SC-CO2 were determined as follows: the Lipozyme RM IM dosage was 9%, and the RBO/CLA molar ratio was 1:3, the reaction temperature was 55 °C, stirring speed was 300 rpm, and transesterification time was 20 h, the CLA conversion rate can reach 42.1%.

Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect

Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement for substrate's acid value. The physical properties and nutritional qualities of the fats and oils are modified after EIE, depending on the change in the position of fatty acids on the triacylglycerol (TAG) molecules. Evaluation of the interesterification reaction are important and useful in terms of its technological applications. This paper summarizes the conventional methods and the advancement for evaluating EIE processes, e.g., determination of the change in slip melting points, solid fat contents, TAG with equivalent carbon numbers, and sn-2 fatty acid compositions of the end product. Nonetheless, these methods are not comprehensive because during the EIE process, acyl migration occurs. A novel and convenient evaluation model which is based on the fatty acid distribution on the glycerol-backbone is proposed as a perspective. This model can be employed to monitor the interesterification degree and acyl migration during a regiospecific EIE process, which serves as a reaction rule that can be employed to control and optimize the EIE process, thereby producing structured TAG with desired properties.

A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil

The health hazard of tallow and partial hydrogenated oils is well known in margarine productions. For this, food manufactures are urged to develop novel alternatives for healthier margarine formulations. The highest interesterification degree acquired with lipase Lipozyme 435 standing out from other catalysts (solid acid, sodium hydroxide and methoxide) was applied to produce low trans margarine fat analogs to beef tallow (BT) with the blend of soybean oil (SO) and fully hydrogenated palm oil (FHPO) in a mass ratio of 4:3. Reaction parameters like enzyme dosage (4.2 wt%), temperature (95 °C) and time (245 min) were optimized using the Box-Behnken design. Regarding fatty acid profiles, triacylglycerol species, solid fat content, polymorphism, melting and crystallization behaviors, the resulting interesterified oil was characterized in comparison with BT, FHPO and the SO-FHPO blend so as to prove its potential in formulating low trans fat margarines because of desirable physicochemical properties and polymorphs.

Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

Structured lipids (SLs) are lipids that have been chemically or enzymatically modified from their natural biosynthetic form. Because SLs are made to possess desired nutritional, physicochemical, or textural properties for various applications in the food industry, many research activities have been aimed at their commercialization. The production of SLs by enzymatic procedures has a great potential in the future market because of the specificity of lipases and phospholipases used as the biocatalysts. The aim of this review is to provide concise information on the recent research trends on the enzymatic synthesis of SLs of commercial interest, such as medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free or low-trans plastic fats (such as margarines and shortenings), low-calorie fats/oils, health-beneficial fatty acid-rich fats/oils, mono- or diacylglycerols, and structurally modified phospholipids. This limited review covers 108 research articles published between 2010 and 2014 which were searched in Web of Science.