Article

Journal of the American Oil Chemists' Society

, Volume 78, Issue 1, pp 57-64

Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large-scale study

  • Hong ZhangAffiliated withDepartment of Biotechnology, Technical University of Denmark
  • , Xuebing XuAffiliated withDepartment of Biotechnology, Technical University of Denmark Email author 
  • , Jörgen NilssonAffiliated withEdible Oils Division, Karlshamns AB
  • , Huiling MuAffiliated withDepartment of Biochemistry and Nutrition, Center for Advanced Food Studies, Technical University of Denmark
  • , Jens Adler-NissenAffiliated withDepartment of Biotechnology, Technical University of Denmark
  • , Carl-Erik HøyAffiliated withDepartment of Biochemistry and Nutrition, Center for Advanced Food Studies, Technical University of Denmark

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Abstract

Interesterification of a blend of palm stearin and coconut oil (75∶25, w/w), catalyzed by an immobilized Thermomyces lanuginosa lipase by silica granulation, Lipozyme TL IM, was studied for production of margarine fats in a 1- or 300-kg pilot-scale batch-stirred tank reactor. Parameters and reusability were investigated. The comparison was carried out between enzymatic and chemical interesterified products. Experimentally, Lipozyme TL IM had similar activity to Lipozyme IM for the interesterification of the blend. Within the range of 55–80°C, temperature had little influence on the degree of interesterification for 6-h reaction, but it had slight impact on the content of free fatty acids (FFA). Drying of Lipozyme TL IM from water content 6 to 3% did not affect its activity, whereas it greatly reduced FFA and diacylglycerol contents in the products. Lipozyme TL IM was stable in the 1-kg scale reactor at least for 11 batches and the 300-kg pilot-scale reactor at least for nine batches. Due to regiospecificity of the lipase (sn-1,3 specific), enzymatically interesterified products had different fatty acid distribution at sn-2 position from the chemically randomized products, implying the potential nutritional benefits of the new technology.

Key Words

Batch reactor coconut oil interesterification Lipozyme IM Lipozyme TL IM margarine fat palm stearin