Improvement of fatty systems biotechnological interesterification with immobilized enzyme preparation usage
Keywords:biotechnological interesterification, immobilized enzyme preparation, interesterification duration, interesterified fat quality indicators
This work research object was fat systems interesterification biotechnology using the Lipozyme TL IM immobilized enzyme preparation. The problem of enzyme preparation activation by moistening with sodium bicarbonate aqueous solution with 7.4 ... 7.7 (3 % wt.) pH was solved in the work. The obtained results made it possible to minimize the interesterification process duration with high-quality product obtaining. The proposed enzyme preparation processing made it possible to reduce the duration of the biointeresterification process in a model fat mixture (palm stearin, coconut and soybean oils in a ratio of 1:1:1, respectively) to 3.5...3.7 hours. The product with high quality indicators, namely up to 0.26 mg KOH/g acid number, up to 0.60 mmol ½ O/kg peroxide number and 1.70 c.u. anisidine number, was obtained as a result. The obtained data can be explained by a fact that effective biocatalysis with lipolytic enzymes as the protein molecules requires the existence of two phases – lipid and water. This fact was provided by the activation parameters justified in the study. The obtained results feature was possibility of enzyme preparation activation, which is not provided under industrial conditions due to the threat of raw materials and finished products hydrolytic processes, which leads to the finished product quality deterioration. The research results made it possible to minimize hydrolytic processes in fat system during interesterification with simultaneous process efficiency increase. From a practical point of view, the discovered activation mechanism made it possible to adjust the enzyme preparation processing conditions in fat systems interesterification technology. The applied aspect of scientific result using was the possibility of improving the typical technological process of fat interesterification
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Copyright (c) 2022 Anna Belinska, Olga Bliznjuk, Olena Shcherbak, Nataliia Masalitina, Liliia Myronenko, Oleksandra Varankina, Serhii Samoilenko, Viktoriia Borovkova, Natalya Kibenko, Valentina Timchenko
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