Synthesis of monoacylglycerol containing pinolenic acid via stepwise esterification using a cold active lipase

Authors

  • Young-Gil Pyo,

    1. Dept. of Food and Nutrition, Korea University, Seoul, 136-703, Republic of Korea
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  • Seung In Hong,

    1. Dept. of Food and Nutrition, Korea University, Seoul, 136-703, Republic of Korea
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  • Yangha Kim,

    1. Dept. of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-749, Republic of Korea
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  • Byung Hee Kim,

    Corresponding author
    1. Dept. of Food Science and Technology, Chung-Ang University, Anseong, 456-756, Republic of Korea
    • Dept. of Food Science and Technology, Chung-Ang University, Anseong, 456-756, Republic of Korea
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    • Byung Hee Kim and In-Hwan Kim contributed equally to this research

  • In-Hwan Kim

    Corresponding author
    1. Dept. of Food and Nutrition, Korea University, Seoul, 136-703, Republic of Korea
    • Dept. of Food and Nutrition, Korea University, Seoul, 136-703, Republic of Korea
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    • Byung Hee Kim and In-Hwan Kim contributed equally to this research


Abstract

High purity monoacylglycerol (MAG) containing pinolenic acid was synthesized via stepwise esterification of glycerol and fatty acids from pine nut oil using a cold active lipase from Penicillium camembertii as a biocatalyst. Effects of temperature, molar ratio, water content, enzyme loading, and vacuum on the synthesis of MAG by lipase-catalyzed esterification of glycerol and fatty acid from pine nut oil were investigated. Diacylglycerol (DAG) as well as MAG increased significantly when temperature was increased from 20 to 40°C. At a molar ratio of 1:1, MAG content decreased because of the significant increase in DAG content. Water has a profound influence on both MAG and DAG content through the entire course of reaction. The reaction rate increased significantly as enzyme loading increased up to 600 units. Vacuum was an effective method to reduce DAG content. The optimum temperature, molar ratio, water content, enzyme loading, vacuum, and reaction time were 20°C, 1:5 (fatty acid to glycerol), 2%, 600 units, 5 torr, and 24 h, respectively. MAG content further increased via lipase-catalyzed second step esterification at subzero temperature. P. camembertii lipase exhibited esterification activity up to −30°C. © 2012 American Institute of Chemical Engineers Biotechnol. Prog., 2012

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