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

Research output: Contribution to journal › Journal article › Research › peer-review

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Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor. / Xu, Xuebing; Mu, Huiling; Nilsson, Jörgen; Adler-Nissen, Jens; Høy, Carl Erik.

In: Starch/Staerke, Vol. 52, No. 6-7, 07.2000, p. 221-228.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Xu, X, Mu, H, Nilsson, J, Adler-Nissen, J & Høy, CE 2000, 'Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor', Starch/Staerke, vol. 52, no. 6-7, pp. 221-228. https://doi.org/10.1002/1521-379X(200007)52:6/7<221::AID-STAR221>3.0.CO;2-B

APA

Xu, X., Mu, H., Nilsson, J., Adler-Nissen, J., & Høy, C. E. (2000). Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor. Starch/Staerke, 52(6-7), 221-228. https://doi.org/10.1002/1521-379X(200007)52:6/7<221::AID-STAR221>3.0.CO;2-B

Vancouver

Xu X, Mu H, Nilsson J, Adler-Nissen J, Høy CE. Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor. Starch/Staerke. 2000 Jul;52(6-7):221-228. https://doi.org/10.1002/1521-379X(200007)52:6/7<221::AID-STAR221>3.0.CO;2-B

Author

Xu, Xuebing ; Mu, Huiling ; Nilsson, Jörgen ; Adler-Nissen, Jens ; Høy, Carl Erik. / Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor. In: Starch/Staerke. 2000 ; Vol. 52, No. 6-7. pp. 221-228.

Bibtex

@article{29243099a3884ce980fdadfe68ce33e0,
title = "Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor",
abstract = "Lipozyme IM-catalyzed interesterification of the oil blend between palm stearin and coconut oil (75/25 w/w) was studied for the production of margarine fats in a 1 kg scale batch stirred tank reactor. Parameters such as lipase load, water content, temperature, and reaction time were investigated. The reusability of Lipozyme IM was also studied under optimized conditions. The interesterification products were monitored by analysis of triacylglycerol profiles, the contents of diacylglycerols, free fatty acids (FFA), and solid fat contents. The contents of some triacylglycerol species, which were categorized by equivalent carbon number (ECN), namely ECN34, 36, 48, and 50, decreased by 6.0, 5.9, 5.8, and 13.7%, respectively, after enzymatic interesterification, similar to the reduction of those species after chemical interesterification, 6.6, 6.0, 7.1, and 12.9%, respectively. On the other hand, those of ECN38, 40, 42, 44, and 46 increased by 1.1, 1.6, 6.8, 16.7, and 6.5%, respectively, in comparison with the increase of those species after chemical interesterification, 0.2, 1.5, 6.5, 17.0, and 9.2%, respectively. Lipase load and reaction time had great influence on the degree of interesterification. A Lipozyme IM load of 6% was required for a reaction of 6 h and at 60°C, to reach a stable degree of interesterification. Temperature variation in the range of 50-75°C did not affect the reaction degree as well as the contents of diacylglycerols, but the content of FFA slightly increased with higher temperature. Addition of water to the enzyme increased the contents of diacylglycerols and FFA in the products linearly. However, it had no effect on the degree of interesterification for the first batch when the enzyme was reused. Lipozyme IM was stable in the 10-batch test after adjusting the water content in the system. The relationship between the content of water in the system and that of FFAs in the products was evaluated and discussed.",
keywords = "Batch reactor, Coconut oil, Interesterification, Lipozyme IM, Margarine fat, Palm stearin",
author = "Xuebing Xu and Huiling Mu and J{\"o}rgen Nilsson and Jens Adler-Nissen and H{\o}y, {Carl Erik}",
year = "2000",
month = jul,
doi = "10.1002/1521-379X(200007)52:6/7<221::AID-STAR221>3.0.CO;2-B",
language = "English",
volume = "52",
pages = "221--228",
journal = "Starch",
issn = "0038-9056",
publisher = "Wiley - V C H Verlag GmbH & Co. KGaA",
number = "6-7",

}

RIS

TY - JOUR

T1 - Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

AU - Xu, Xuebing

AU - Mu, Huiling

AU - Nilsson, Jörgen

AU - Adler-Nissen, Jens

AU - Høy, Carl Erik

PY - 2000/7

Y1 - 2000/7

N2 - Lipozyme IM-catalyzed interesterification of the oil blend between palm stearin and coconut oil (75/25 w/w) was studied for the production of margarine fats in a 1 kg scale batch stirred tank reactor. Parameters such as lipase load, water content, temperature, and reaction time were investigated. The reusability of Lipozyme IM was also studied under optimized conditions. The interesterification products were monitored by analysis of triacylglycerol profiles, the contents of diacylglycerols, free fatty acids (FFA), and solid fat contents. The contents of some triacylglycerol species, which were categorized by equivalent carbon number (ECN), namely ECN34, 36, 48, and 50, decreased by 6.0, 5.9, 5.8, and 13.7%, respectively, after enzymatic interesterification, similar to the reduction of those species after chemical interesterification, 6.6, 6.0, 7.1, and 12.9%, respectively. On the other hand, those of ECN38, 40, 42, 44, and 46 increased by 1.1, 1.6, 6.8, 16.7, and 6.5%, respectively, in comparison with the increase of those species after chemical interesterification, 0.2, 1.5, 6.5, 17.0, and 9.2%, respectively. Lipase load and reaction time had great influence on the degree of interesterification. A Lipozyme IM load of 6% was required for a reaction of 6 h and at 60°C, to reach a stable degree of interesterification. Temperature variation in the range of 50-75°C did not affect the reaction degree as well as the contents of diacylglycerols, but the content of FFA slightly increased with higher temperature. Addition of water to the enzyme increased the contents of diacylglycerols and FFA in the products linearly. However, it had no effect on the degree of interesterification for the first batch when the enzyme was reused. Lipozyme IM was stable in the 10-batch test after adjusting the water content in the system. The relationship between the content of water in the system and that of FFAs in the products was evaluated and discussed.

AB - Lipozyme IM-catalyzed interesterification of the oil blend between palm stearin and coconut oil (75/25 w/w) was studied for the production of margarine fats in a 1 kg scale batch stirred tank reactor. Parameters such as lipase load, water content, temperature, and reaction time were investigated. The reusability of Lipozyme IM was also studied under optimized conditions. The interesterification products were monitored by analysis of triacylglycerol profiles, the contents of diacylglycerols, free fatty acids (FFA), and solid fat contents. The contents of some triacylglycerol species, which were categorized by equivalent carbon number (ECN), namely ECN34, 36, 48, and 50, decreased by 6.0, 5.9, 5.8, and 13.7%, respectively, after enzymatic interesterification, similar to the reduction of those species after chemical interesterification, 6.6, 6.0, 7.1, and 12.9%, respectively. On the other hand, those of ECN38, 40, 42, 44, and 46 increased by 1.1, 1.6, 6.8, 16.7, and 6.5%, respectively, in comparison with the increase of those species after chemical interesterification, 0.2, 1.5, 6.5, 17.0, and 9.2%, respectively. Lipase load and reaction time had great influence on the degree of interesterification. A Lipozyme IM load of 6% was required for a reaction of 6 h and at 60°C, to reach a stable degree of interesterification. Temperature variation in the range of 50-75°C did not affect the reaction degree as well as the contents of diacylglycerols, but the content of FFA slightly increased with higher temperature. Addition of water to the enzyme increased the contents of diacylglycerols and FFA in the products linearly. However, it had no effect on the degree of interesterification for the first batch when the enzyme was reused. Lipozyme IM was stable in the 10-batch test after adjusting the water content in the system. The relationship between the content of water in the system and that of FFAs in the products was evaluated and discussed.

KW - Batch reactor

KW - Coconut oil

KW - Interesterification

KW - Lipozyme IM

KW - Margarine fat

KW - Palm stearin

UR - http://www.scopus.com/inward/record.url?scp=0042781991&partnerID=8YFLogxK

U2 - 10.1002/1521-379X(200007)52:6/7<221::AID-STAR221>3.0.CO;2-B

DO - 10.1002/1521-379X(200007)52:6/7<221::AID-STAR221>3.0.CO;2-B

M3 - Journal article

AN - SCOPUS:0042781991

VL - 52

SP - 221

EP - 228

JO - Starch

JF - Starch

SN - 0038-9056

IS - 6-7

ER -

ID: 271679965