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Type: Artigo de periódico
Title: Response surface modelling of the production of structured lipids from soybean oil using Rhizomucor miehei lipase
Author: de Araujo, MEMB
Campos, PRB
Noso, TM
Alberici, RM
Cunha, IBD
Simas, RC
Eberlin, MN
Carvalho, PD
Abstract: The production of structured lipids (SLs) by the acidolysis of soybean oil (SO) with a free fatty acid (FFA) mixture obtained from Brazilian sardine oil, catalysed by Rhizomucor miehei lipase (Lipozyme RM IM) in a solvent-free medium, was optimised by response surface methodology (RSM) using a three-factor central composite rotatable design. The best reaction conditions to achieve an adequate n-6/n-3 FA ratio were: sardine-FFA:SO mole ratio of 3:1, initial water content of the enzyme of 0.87% w/w, reaction time of 12 h, reaction temperature of 40 C and 10% by weight of the enzyme (% w/w). Under these conditions, the incorporation of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) into the soybean oil reached 9.2% (% of the total FAs), leading to a significant reduction in the n-6/n-3 FA ratio from 11:1 to 3:1. Analysis of variance (ANOVA) showed that 95% (R(2) = 0.95) of the observed variation was explained by the model. Lack of fit analysis revealed a non-significant value for the model equation, indicating that the regression equation was adequate for predicting the degree of EPA + DHA incorporation under any combination of values of the variables. Easy ambient sonic-spray ionisation mass spectrometry (EASI-MS) was used for instantaneous characterisation of TAGs. After the enzymatic reaction, a great variety of new TAGs were formed containing EPA, DHA or both in the same molecule. (C) 2011 Elsevier Ltd. All rights reserved.
Subject: Lipase
Structured lipids
Polyunsaturated fatty acids
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Chemistry. Elsevier Sci Ltd, v. 127, n. 1, n. 28, n. 33, 2011.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2010.12.072
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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