Abstract
The objective of this research was to evaluate enzymatic glycerolysis–interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin–olein blend (PS–PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis–interesterification of a PS–PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.
Similar content being viewed by others
References
Abigor RD, Marmer WN, Foglia TA, Jones KC, DiCiccio RJ, Ashby R, Uadia PO. Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil. J. Am. Oil Chem. Soc. 80: 1193–1196 (2003)
Aini IN, Miskandar MS. Utilization of palm oil and palm products in shortenings and margarines. Eur. J. Lipid Sci. Technol. 109: 422–432 (2007)
AOCS. Official methods and recommended practices of the American Oil Chemists’ Society. American Oil Chemist’s Society Press, Champaign, IL, USA (2004)
AOCS. Official and Tentative Methods of the American Oil Chemist’s Society, 7th Ed. American Oil Chemist’s Society Press, Champaign, IL, USA (1997)
Biswas N, Cheow YL, Tan CP, Siow LF. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). LWT-Food Sci. Technol. 82: 420–428 (2017)
Biswas N, Cheow YL, Tan CP, Siow LF. Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative. J. Am. Oil Chem. Soc. 93: 1415–1427 (2016)
Bornscheuer UT. Lipase-catalyzed syntheses of monoacylglycerols. Enzyme Microb. Technol. 17: 578–586 (1995)
Byun H-G, Eom T-K, Jung W-K, Kim S-K. Lipase catalyzed production of MAG by the esterification of fish oil FA with glycerol. Biotechnol. Bioprocess Eng. 1: 491–496 (2007)
Cano-Medina A, Jiménez-Islas H, Dendooven L, Herrera RP, González-Alatorre G, Escamilla-Silva EM. Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates. Food Res. Int. 44: 684–692 (2011)
Chen B, Yin C, Cheng Y, Li W, Cao ZA, Tan T. Using silk woven fabric as support for lipase immobilization: The effect of surface hydrophilicity/hydrophobicity on enzymatic activity and stability. Biomass and Bioenergy. 39: 59–66 (2012)
Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Arifin N, Lo SK, Lai OM. Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis: Optimization using response surface methodology. Food Chem. 105: 1614–1622 (2007)
Feltes MMC, de Oliveira D, Block JM, Ninow JL. The production, benefits, and applications of monoacylglycerols and diacylglycerols of nutritional interest. Food Bioprocess Technol. 6: 17–35 (2013)
Fuchs B, Süß R, Teuber K, Eibisch M, Schiller J. Lipid analysis by thin-layer chromatography—A review of the current state. J. Chromatogr. A. 1218: 2754–2774 (2011)
Furlán LTR, Baracco Y, Lecot J, Zaritzky N, Campderrós ME. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent. Food Chem. 217: 637–647 (2017)
Hilmanto H, Hidayat C, Hastuti P. Surface modification of macroporous matrix for immobilization of lipase for fructose oleic ester synthesis. Bull. Chem. React. Eng. Catal. 11: 339–345 (2016)
Jahurul MHA, Zaidul ISM, Norulaini NAN, Sahena F, Jinap S, Azmir J, Sharif KM, Mohd Omar AK. Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. J. Food Eng. 117: 467–476 (2013)
Kirk O, Björkling F, Godtfredsen SE, Larsen TO. Fatty acid specificity in lipase-catalyzed synthesis of glucoside esters. Biocatal. Biotransformation 6: 127–134 (1992)
Krüger RL, Valério A, Balen M, Ninow JL, Oliveira JV, de Oliveira D, Corazza ML. Improvement of mono and diacylglycerol production via enzymatic glycerolysis in tert-butanol system. Eur. J. Lipid Sci. Technol. 112: 921–927 (2010)
Lo SK, Tan CP, Long K, Yusoff MSA, Lai OM. Diacylglycerol oil-properties, processes and products: A review. Food Bioprocess Technol. 1: 223–233 (2008)
Losada-Barreiro S, Sanchez-Paz V, Bravo-Diaz C. Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallat, and a-tocopherol in corn oil emulsions. J. Colloid Interface Sci. 389: 1–9 (2013)
Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the follin phenol reagent. J. Biol. Chem. 193: 265–275 (1951)
Naik MK, Naik SN, Mohanty S. Enzymatic glycerolysis for conversion of sunflower oil to food based emulsifiers. Catal. Today. 237: 145–149 (2014)
Oliveira PD, Rodrigues AMC, Bezerra C V., Silva LHM. Chemical interesterification of blends with palm stearin and patawa oil. Food Chem. 215: 369–376 (2017)
Ornla-ied P, Sonwai S, Lertthirasuntorn S. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin. Food Sci. Biotechnol. 25: 673–680 (2016)
Osborn HT, Akoh CC. Structured lipids—novel fats with medical, nutraceutical, and food applications. Compr. Rev. Food Sci. Food Saf. 1: 93–103 (2002)
Saberi AH, Kee BB, Oi-Ming L, Miskandar MS. Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils. Food Chem. 127: 1031–1038 (2011)
Soares FASDM, Claro da Silva R, Caroline Guimarães da Silva K, Bertolessi Lourenço M, Ferreira Soares D, Antonio Gioielli L (2009) Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Res. Int. 42: 1287–1294
Sonwai S, Kaphueakngam P, Flood A. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. J. Food Sci. Technol. 51: 2357–2369 (2012)
Wang W, Li T, Ning Z, Wang Y, Yang B, Yang X. Production of extremely pure diacylglycerol from soybean oil by lipase-catalyzed glycerolysis. Enzyme Microb. Technol. 49: 192–196 (2011)
Zhang Z, Wang Y, Ma X, Wang E, Liu M, Yan R. Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil. Food Chem. 173: 70–79 (2014)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Subroto, E., Supriyanto, Utami, T. et al. Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol. Food Sci Biotechnol 28, 511–517 (2019). https://doi.org/10.1007/s10068-018-0462-6
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-018-0462-6