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Luiz Antonio Gioielli - One of the best experts on this subject based on the ideXlab platform.
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continuous enzymatic Interesterification of lard and soybean oil blend effects of different flow rates on physical properties and acyl migration
Journal of Molecular Catalysis B-enzymatic, 2012Co-Authors: Roberta Claro Da Silva, Fabiana Andreia Schafer Martini Soares, Isabele Renata Capacla, Marcia Hazzan, Maria Ines De Almeida Goncalves, Luiz Antonio GioielliAbstract:Abstract Continuous enzymatic Interesterification is an alternative to chemical Interesterification for lipid modification technology which is economically viable for large scale use. A blend of 70% lard and 30% soybean oil was submitted to continuous enzymatic Interesterification in a glass tubular bioreactor at flow rate ranging from 0.5 to 4.5 mL/min. The original mixture and the reaction products obtained were examined to determine melting and crystallization behavior by DSC, and analyzed for regiospecific fatty acid distribution. Continuous enzymatic Interesterification changed the mixture, forming a new triacylglycerol composition, verified by DSC curves and variation in enthalpy of melting values. The regiospecific distribution of fatty acids was changed by flow variations in the reactor. In the continuous enzymatic Interesterification reaction the flow rate of 4.5 mL/min, was more advantageous than slower flow rates, reducing acyl migration and increasing process productivity.
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Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil
Journal of the American Oil Chemists' Society, 2011Co-Authors: Nadia Segura, Fabiana Andreia Schafer Martini Soares, Roberta Claro Da Silva, Luiz Antonio Gioielli, Iván JachmaniánAbstract:Although beef tallow (BT) has been considered a hard low-trans fat convenient to be used in several bakery applications, it has some undesirable characteristics like fatty acid composition, crystallization behavior, graininess formation and poor plastic range. This work studied the modification of BT by blending at different percentages with high oleic sunflower oil (HOSFO) followed by the enzyme-catalyzed Interesterification of the blends. The reduction in the solid fat content achieved by the simple blending was enhanced by the Interesterification process, as a result of the increase in the concentration of the diunsaturated monosaturated type triacylglycerols. Interesterification strongly impacted too on the crystallization behavior of the blends, since products showed more homogeneous and regular crystals than the starting mixture. Results show that lipase catalyzed Interesterification of BT with HOSFO offers a useful tool for the design of fats with adjustable physicochemical properties, improved with respect to that of the starting fats.
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structured lipids obtained by chemical Interesterification of olive oil and palm stearin
Lwt - Food Science and Technology, 2010Co-Authors: Roberta Claro Da Silva, Fabiana Andreia Schafer Martini Soares, Maria Ines De Almeida Goncalves, Daniela Ferreira Soares, Maira Bertolessi Lourenco, Kelly Caroline Guimaraes Da Silva, Luiz Antonio GioielliAbstract:Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is a useful source of vegetable hard fat, providing β′ stable solid fats. Dietary ingestion of olive oil (OO) has been reported to have physiological benefits such as lowering serum cholesterol levels. Fat blends, formulated by binary blends of palm stearin and olive oil in different ratios, were subjected to chemical Interesterification with sodium methoxide. The original and interesterified blends were examined for fatty acid and triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused rearrangement of triacylglycerol species, reduction of trisaturated and triunsaturated triacylglycerols content and increase in diunsaturated–monosaturated triacylglycerols of all blends, resulting in lowering of melting point and solid fat content. The incorporation of OO to PS reduced consistency, producing more plastic blends. The mixture and chemical Interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and olive oil.
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Effects of chemical Interesterification on physicochemical properties of blends of palm stearin and palm olein
Food Research International, 2009Co-Authors: Fabiana Andreia Schafer Martini Soares, Roberta Claro Da Silva, Daniela Ferreira Soares, Maira Bertolessi Lourenco, Kelly Caroline Guimaraes Da Silva, Luiz Antonio GioielliAbstract:Chemical Interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical Interesterification. The following determinations, before and after the Interesterification reactions, were done: fatty acid composition, softening point, melting point, solid fat content and consistency. For the analytical responses a multiple regression statistical model was applied. This study has shown that blending and chemical Interesterifications are an effective way to modify the physical and chemical properties of palm stearin, palm olein and their blends. The mixture and chemical Interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and palm olein.
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the effects of enzymatic Interesterification on the physical chemical properties of blends of lard and soybean oil
Lwt - Food Science and Technology, 2009Co-Authors: Roberta Claro Da Silva, Lucia Nazareth Cotting, Tatyane Pereira Poltronieri, Victor M Balcao, Denise Fabiana Silvestre Becker De Almeida, Lireny Aparecida Guaraldo Goncalves, Renato Grimaldi, Luiz Antonio GioielliAbstract:Abstract The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic Interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed Interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 °C) of lard increased after Interesterification, and this was mostly due to the increase of SSS (saturated) + SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU + SSS) increased in lard after Interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic Interesterification. The Interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute.
Wenlei Xie - One of the best experts on this subject based on the ideXlab platform.
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Biguanide-functionalized mesoporous SBA-15 silica as an efficient solid catalyst for Interesterification of vegetable oils
Food chemistry, 2015Co-Authors: Wenlei XieAbstract:The biguanide-functionalized SBA-15 materials were fabricated by grafting of organic biguanide onto the SBA-15 silica through covalent attachments, and then this organic–inorganic hybrid material was employed as solid catalysts for the Interesterification of triacylglycerols for the modification of vegetable oils. The prepared catalyst was characterized by FTIR, XRD, SEM, TEM, nitrogen adsorption–desorption and elemental analysis. The biguanide base was successfully tethered onto the SBA-15 silica with no damage to the ordered mesoporous structure of the silica after the organo-functionalization. The solid catalyst had stronger base strength and could catalyze the Interesterification of triacylglycerols. The fatty acid compositions and triacylglycerol profiles of the interesterified products were noticeably varied following the Interesterification. The reaction parameters, namely substrate ratio, reaction temperature, catalyst loading and reaction time, were investigated for the Interesterification of soybean oil with methyl decanoate. The catalyst could be reused for at least four cycles without significant loss of activity.
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Interesterification of Soybean Oil and Methyl Stearate Catalyzed by Guanidine-Functionalized SBA-15 Silica
Journal of the American Oil Chemists' Society, 2015Co-Authors: Wenlei Xie, Xinli Yang, Xuezhen ZangAbstract:The main purpose of this study was to develop a heterogeneous Interesterification catalyst for the modification of edible oils to enhance their physicochemical and functional performances. To achieve this, 1,3-dicyclohexyl-2-octylguanidine was covalently immobilized on the SBA-15 (Santa Barbara Amorphous 15) material and then used as solid catalysts for the Interesterification between soybean oil and methyl stearate. The characterization of the guanidine-functionalized SBA-15 material included Fourier transform infrared spectra, scanning electron microscopy, elemental analysis, and nitrogen adsorption–desorption techniques. It was shown that the solid base catalyst could efficiently catalyze the Interesterification reaction. After the Interesterification, the fatty acid profiles and triacylglycerol compositions of interesterified products were substantially varied. The influence of Interesterification parameters, such as the substrate ratio, reaction time, reaction temperature and catalyst loading, on the Interesterification reaction was investigated regarding the percentage of stearic acid in interesterified triacylglycerols. The stearic acid percentage of 27.9 % was achieved at 100 °C within 4 h when the methyl stearate/soybean oil molar ratio of 6:1 was employed. The catalyst could be recovered easily by filtration and reused without significant loss of activity.
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Heterogeneous Interesterification of triacylglycerols catalyzed by using potassium-doped alumina as a solid catalyst.
Journal of agricultural and food chemistry, 2014Co-Authors: Wenlei Xie, Jing ChenAbstract:Heterogeneous Interesterification of vegetable oils offers an environmentally more attractive option for the modification of edible oils to meet the specifications for certain food applications. In this work, potassium-doped alumina (KNO3/Al2O3) was prepared using an impregnation method, followed by calcinations at a temperature of 700 °C, and was then employed as heterogeneous catalysts for the Interesterification of triacylglycerols. The solid catalyst was characterized by means of Hammett titration method, power X-ray diffraction, scanning electron microscopy, and nitrogen adsorption–desorption techniques. It was determined that the catalyst with KNO3 loading of 35% on alumina support and calcined at 700 °C exhibited the best catalytic activities toward the Interesterification between soybean oil and methyl stearate under solvent-free conditions. Also, the solid base catalyst was successfully applied to the Interesterification of soybean oil and lard blends in a heterogeneous manner. The physicochemica...
Mitsutoshi Nakajima - One of the best experts on this subject based on the ideXlab platform.
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Interesterification and hydrolysis catalyzed by fatty acid-modified lipases
European Journal of Lipid Science and Technology, 2002Co-Authors: Tatsuo Maruyama, Mitsutoshi Nakajima, Shoji Umezaki, Minoru SekiAbstract:Native lipases often exhibit poor Interesterification activity. We previously developed a fatty acid modification method to improve the activity of lipases. In this study, we applied this fatty acid modification method to several lipases and evaluated their Interesterification and hydrolytic activities. The resulting Interesterification activity was strongly dependent on the modifying fatty acid used. Of the saturated fatty acids tested, stearic acid modification substantially improved the Interesterification activity of three lipases. Hydrolytic activity was affected slightly by the modifying fatty acid used. Substrate specificity of the modified lipase with triglycerides was also investigated and it was found that fatty acid modification changed the substrate specificity of some lipases. Quelques acides gras satures sont utilises pour modifier des lipases de mammiferes, de champignons et de bacteries. Ces lipases modifiees presentent une activite elevee d'Interesterification, en particulier quand l'acide stearique est utilise. Les lipases modifiees sont efficaces pour produire des triglycerides structures.
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Effect of Hydrocarbon-Water Interfaces on Synthetic and Hydrolytic Activities of Lipases
Journal of bioscience and bioengineering, 2001Co-Authors: Tatsuo Maruyama, Mitsutoshi Nakajima, Minoru SekiAbstract:We have developed a new method of lipase activation for Interesterification, in which lipase, in contact with a hydrocarbon-water interface, has been found to have high Interesterification activity in an anhydrous solvent. We have applied this activation method to various lipase and obtained high synthetic activity in n-hexane, and have investigated the effect of various hydrocarbon-water interfaces on the synthetic and hydrolytic activities of lipases. The esterification and/or Interesterification activity of lipases tested was improved by this activation method, using an n-tetradecane-water interface. From the initial group of lipases, three representative lipases (from Rhizopus japonicus, Chromobacterium viscosum and porcine pancreas) were selected for further study. The effect of various hydrocarbon-water interfaces on synthetic (Interesterification or esterification) activity was studied. We demonstrated that the resulting synthetic activity was affected by the choice of hydrocarbon-water interface and that there were differences in the effects of interfaces on the synthetic activity of these lipases.
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Oil-water interfacial activation of lipase for Interesterification of triglyceride and fatty acid
Journal of the American Oil Chemists' Society, 2000Co-Authors: Tatsuo Maruyama, Mitsutoshi Nakajima, Sosaku Uchikawa, Hiroshi Nabetani, Shintaro Furusaki, Minoru SekiAbstract:Lipase usually has little Interesterification activity in organic solvents, probably owing to the absence of an oil-water interface. Lipases were processed in a two-phase hydrocarbon-water system that had an oil-water interface. Crude lipase (from Rhizopus japonicus ) in a buffer and a small volume of aliphatic hydrocarbon as an oil phase were mixed and then lyophilized to remove the aqueous and oil phases. The interfacially processed lipase has a remarkable Interesterification activity in n -hexane compared to crude native lipases. We postulate that this activation is caused by the oil-water interface, i.e., the interface between hydrocarbon and water makes the lipase lid open and enables the lipase to work effectively in n -hexane. Several different hydrocarbons were investigated as an oil phase, and n -tetradecane was found to be the best for Interesterification. Activated lipase was successfully inactivated in a water suspension without an oil-water interface, and the inactivated lipase could be reactivated. We demonstrated that the oil (hydrocarbon)-water interface induced reversible activation to lipase for Interesterification.
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Surfactant modification of lipases for lipid Interesterification and hydrolysis reactions
Journal of the American Oil Chemists' Society, 1999Co-Authors: Ken-ichi Mogi, Mitsutoshi Nakajima, Sukekuni MukatakaAbstract:Commercial grade lipases from Rhizopus japonicus, R. delemar, and Rhizomucor miehei were modified by surfactant (sorbitan monostearate), and their protein recovery and Interesterification, and hydrolysis activities were investigated. By repeating the lipase modification processes three times, total protein recoveries of 17–35% could be obtained. The original lipases had no Interesterification activities at all; however, all modified lipases in the first process had significant Interesterification activities. In the hydrolysis reactions, all modified lipases obtained from the first process showed about three times higher specific activities than the original lipases. The modified lipases obtained from the second and third processes had lower specific Interesterification and hydrolysis activities than the lipases from the first one. These results suggest that the surfactant modification process is effective not only for Interesterification but also lipase purification.
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Selection of surfactant-modified lipases for Interesterification of triglyceride and fatty acid
Journal of the American Oil Chemists' Society, 1996Co-Authors: Ken-ichi Mogi, Mitsutoshi NakajimaAbstract:Interesterification of tripalmitin and stearic acid inn-hexane was investigated with surfactant-modified lipases. Various kinds of lipases and surfactants were screened for high Interesterification activity of the modified lipases. The modified-lipase hydrophile-lipophile balance value and fatty acid group of the surfactants. The modified lipase obtained fromRhizopus japonicus with sorbitan monostearate as surfactant had the highest activity in then-hexane system. The Interesterification activity of the selected modified lipase in molten substrates at 75°C without solvents was the same as that in then-hexane system at 40°C.
Roberta Claro Da Silva - One of the best experts on this subject based on the ideXlab platform.
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continuous enzymatic Interesterification of lard and soybean oil blend effects of different flow rates on physical properties and acyl migration
Journal of Molecular Catalysis B-enzymatic, 2012Co-Authors: Roberta Claro Da Silva, Fabiana Andreia Schafer Martini Soares, Isabele Renata Capacla, Marcia Hazzan, Maria Ines De Almeida Goncalves, Luiz Antonio GioielliAbstract:Abstract Continuous enzymatic Interesterification is an alternative to chemical Interesterification for lipid modification technology which is economically viable for large scale use. A blend of 70% lard and 30% soybean oil was submitted to continuous enzymatic Interesterification in a glass tubular bioreactor at flow rate ranging from 0.5 to 4.5 mL/min. The original mixture and the reaction products obtained were examined to determine melting and crystallization behavior by DSC, and analyzed for regiospecific fatty acid distribution. Continuous enzymatic Interesterification changed the mixture, forming a new triacylglycerol composition, verified by DSC curves and variation in enthalpy of melting values. The regiospecific distribution of fatty acids was changed by flow variations in the reactor. In the continuous enzymatic Interesterification reaction the flow rate of 4.5 mL/min, was more advantageous than slower flow rates, reducing acyl migration and increasing process productivity.
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Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil
Journal of the American Oil Chemists' Society, 2011Co-Authors: Nadia Segura, Fabiana Andreia Schafer Martini Soares, Roberta Claro Da Silva, Luiz Antonio Gioielli, Iván JachmaniánAbstract:Although beef tallow (BT) has been considered a hard low-trans fat convenient to be used in several bakery applications, it has some undesirable characteristics like fatty acid composition, crystallization behavior, graininess formation and poor plastic range. This work studied the modification of BT by blending at different percentages with high oleic sunflower oil (HOSFO) followed by the enzyme-catalyzed Interesterification of the blends. The reduction in the solid fat content achieved by the simple blending was enhanced by the Interesterification process, as a result of the increase in the concentration of the diunsaturated monosaturated type triacylglycerols. Interesterification strongly impacted too on the crystallization behavior of the blends, since products showed more homogeneous and regular crystals than the starting mixture. Results show that lipase catalyzed Interesterification of BT with HOSFO offers a useful tool for the design of fats with adjustable physicochemical properties, improved with respect to that of the starting fats.
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structured lipids obtained by chemical Interesterification of olive oil and palm stearin
Lwt - Food Science and Technology, 2010Co-Authors: Roberta Claro Da Silva, Fabiana Andreia Schafer Martini Soares, Maria Ines De Almeida Goncalves, Daniela Ferreira Soares, Maira Bertolessi Lourenco, Kelly Caroline Guimaraes Da Silva, Luiz Antonio GioielliAbstract:Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is a useful source of vegetable hard fat, providing β′ stable solid fats. Dietary ingestion of olive oil (OO) has been reported to have physiological benefits such as lowering serum cholesterol levels. Fat blends, formulated by binary blends of palm stearin and olive oil in different ratios, were subjected to chemical Interesterification with sodium methoxide. The original and interesterified blends were examined for fatty acid and triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused rearrangement of triacylglycerol species, reduction of trisaturated and triunsaturated triacylglycerols content and increase in diunsaturated–monosaturated triacylglycerols of all blends, resulting in lowering of melting point and solid fat content. The incorporation of OO to PS reduced consistency, producing more plastic blends. The mixture and chemical Interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and olive oil.
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Effects of chemical Interesterification on physicochemical properties of blends of palm stearin and palm olein
Food Research International, 2009Co-Authors: Fabiana Andreia Schafer Martini Soares, Roberta Claro Da Silva, Daniela Ferreira Soares, Maira Bertolessi Lourenco, Kelly Caroline Guimaraes Da Silva, Luiz Antonio GioielliAbstract:Chemical Interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical Interesterification. The following determinations, before and after the Interesterification reactions, were done: fatty acid composition, softening point, melting point, solid fat content and consistency. For the analytical responses a multiple regression statistical model was applied. This study has shown that blending and chemical Interesterifications are an effective way to modify the physical and chemical properties of palm stearin, palm olein and their blends. The mixture and chemical Interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and palm olein.
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the effects of enzymatic Interesterification on the physical chemical properties of blends of lard and soybean oil
Lwt - Food Science and Technology, 2009Co-Authors: Roberta Claro Da Silva, Lucia Nazareth Cotting, Tatyane Pereira Poltronieri, Victor M Balcao, Denise Fabiana Silvestre Becker De Almeida, Lireny Aparecida Guaraldo Goncalves, Renato Grimaldi, Luiz Antonio GioielliAbstract:Abstract The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic Interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed Interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 °C) of lard increased after Interesterification, and this was mostly due to the increase of SSS (saturated) + SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU + SSS) increased in lard after Interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic Interesterification. The Interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute.
Roo-chain Liang - One of the best experts on this subject based on the ideXlab platform.
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The Interesterification of edible palm oil by stearic acid in supercritical carbon dioxide
Journal of Supercritical Fluids, 1998Co-Authors: Ming-tsai Liang, Chun-hao Chen, Roo-chain LiangAbstract:Abstract A continuous flow apparatus is set up to study the enzymatic Interesterification of palm oil by stearic acid in supercritical carbon dioxide. Domestic edible palm oil is mixed with stearic acid and loaded to a saturation tank in which the oil is extracted by supercritical carbon dioxide. The current of the extraction solution bubbled from the saturation tank is delivered to an enzyme-packed column. In this study, five triglycerides (POP, POS, POO, OOO, and SOO) and two free fatty acids (stearic acid and palmic acid) are selected as indicators to monitor the Interesterification. The results show that the Mucor miehei dominantly catalyzes the Interesterifications of POP+S«POS and POO+S«SOO when the stearic acid content in the extraction solution is abundant. A very limited amount of SOS is also irregularly found in the product samples. POS and SOO are rarely produced when the loaded stearic acid is completely elutriated, and the weight fraction of POO is significantly increased by the depletion of POP. It is presumed that the palmitoyl group in the 1,3 position is substituted much more readily, and that the stearic acid is a reactive acyl donor for the Interesterification in supercritical carbon dioxide when catalyzed by Mucor miehei . That large amounts of palmic acid are found in the transesterified oil confirms this presumption.