Optimization of Production of Structured Lipids Containing Conjugated Linoleic Acid by Lipozyme TLIM Catalysis

doi:10.7506/spkx1002-6630-201702034

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (2): 214-219.doi: 10.7506/spkx1002-6630-201702034

• Processing Technology • Previous Articles Next Articles

Optimization of Production of Structured Lipids Containing Conjugated Linoleic Acid by Lipozyme TLIM Catalysis

WANG Xiaoya, LIU Wenqiang, ZHU Wenting, ZENG Kai, ZHU Xuemei, XIONG Hua, HU Jiangning

1. State Key Laboratory of Food Science and Technology, School of Food Scicence and Technology, Nanchang University, Nanchang 330047, China; 2. Nanchang Food Quality Health Safety Supervision and Inspection Center, Nanchang 330012, China

Online:2017-01-25 Published:2017-01-16

Abstract

Abstract: In this study, structured lipids containing conjugated linoleic acid (CLA) were produced from the reaction between camellia seed oil and CLA ethyl ester catalyzed by Lipozyme TLIM, where Sn-2 positional CLA was obtained by enhancing acyl migration. Four reaction parameters, namely temperature, water activity, reaction time and molar ratio of substrates, were optimized by response surface methodology (RSM) for improved total CLA incorporation and acyl migration. In the synthesized structured lipids, total and Sn-2 positional CLA were up to 36.97% and 12.54% when acyl migration was maximized. The incorporation ratios of total CLA and Sn-2 positional CLA were both higher than the published data.

Key words: Lipozyme TLIM, CLA, structured lipid, acyl migration

CLC Number:

TQ645

WANG Xiaoya, LIU Wenqiang, ZHU Wenting, ZENG Kai, ZHU Xuemei, XIONG Hua, HU Jiangning. Optimization of Production of Structured Lipids Containing Conjugated Linoleic Acid by Lipozyme TLIM Catalysis[J]. FOOD SCIENCE, 2017, 38(2): 214-219.

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Optimization of Production of Structured Lipids Containing Conjugated Linoleic Acid by Lipozyme TLIM Catalysis

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