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Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures

Authors

  • Mi-Hwa Chae,

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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  • Hye-Kyung Park,

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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  • Kwang-Il Kwon,

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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  • Jong-Wook Kim,

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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  • Seung In Hong,

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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  • Yangha Kim,

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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  • Byung Hee Kim,

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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  • In-Hwan Kim

    1. Authors Chae, Hong, and I-H. Kim are with Dept. of Food & Nutrition, Korea Univ., Seoul, 136–703, Republic of Korea. Authors Park, Kwon, and J-W. Kim are with Nutritional Policy Div., Korea Food & Drug Administration, Seoul, 122–704, Republic of Korea. Author Y. Kim is with Dept. of Nutritional Science and Food Management, Ehwa Women's Univ., Seoul, 120–749, Republic of Korea. Author B.H. Kim is with Dept. of Food Science and Technology, Chung-Ang Univ., Anseong, 456–756, Republic of Korea. Direct inquiries to I-H. Kim (E-mail: k610in@korea.ac.kr).
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Abstract

Abstract:  Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °C, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 °C) and a stepwise temperature protocol (a combination of 70 and 60 °C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol.

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