TY - GEN
T1 - (ABSTRACT) Human milk fat substitute produced by continuous enzymatic interesterification: Effect of different reaction parameters
AU - Silva, Roberta C
AU - Colleran, Heather
AU - Ract, J N
AU - Ibrahim, Salam A
AU - Gioielli, L A
AU - Chukwu, Ezinne
AU - Claro Da Silva, Roberta
PY - 2019
Y1 - 2019
N2 - 6. Human Milk Fat Substitute Produced by Continuous Enzymatic Interesterification: Effect of Different Reaction Parameters Roberta Claro da Silva1, Heather L. Colleran2, Juliana N.R Ract3, Salam A. Ibrahim, Luiz A. Gioielli3, and Ezinne C. Chukwu*2,1North Carolina A&T University, USA; 2North Carolina A&T State University, USA; 3University of Sao Paulo, Brazil The modification of fats and oils for infant formulas in order to obtain not only the similar fatty acid composition but also the same positional distribution as in human milk fat substitute (HMFS) via interesterification needs to be intensely investigated. The objective of this study was to evaluate the effects of temperature (50°C and 70°C), flow speed (1,2,3,4 and 6 mL/min) and catalysator (Lipozyme RM IM and TL IM) during continuous enzymatic reaction of a mixture containing 85% lard + 10% coconut oil + 5% single cell oils to produce HMFS. The lipases were subjected to the conditioning process until the acid level was reached below 2g oleic acid/100g sample. The reactions were performed in a tubular glass bioreactor provided with an external jacket for constant temperature and with a fixed bed to support the lipase (5g). The obtained structured lipids were analyzed for regiospecific distribution by nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC) and crystallization under polarized light microscopy (PLM). Continuous enzymatic interesterification was effective with the two lipases used in all temperatures and flow conditions. The interesterification showed very similar results for the two lipases. Lipozyme RM IM was more efficient at 50°C in higher flows (3 and 4 mL/min) and the reaction using Lipozyme TL IM showed no difference between the temperatures. The thermal behavior confirmed the effectiveness of the reaction in all conditions, as well as the similarity between the structured lipids produced.
AB - 6. Human Milk Fat Substitute Produced by Continuous Enzymatic Interesterification: Effect of Different Reaction Parameters Roberta Claro da Silva1, Heather L. Colleran2, Juliana N.R Ract3, Salam A. Ibrahim, Luiz A. Gioielli3, and Ezinne C. Chukwu*2,1North Carolina A&T University, USA; 2North Carolina A&T State University, USA; 3University of Sao Paulo, Brazil The modification of fats and oils for infant formulas in order to obtain not only the similar fatty acid composition but also the same positional distribution as in human milk fat substitute (HMFS) via interesterification needs to be intensely investigated. The objective of this study was to evaluate the effects of temperature (50°C and 70°C), flow speed (1,2,3,4 and 6 mL/min) and catalysator (Lipozyme RM IM and TL IM) during continuous enzymatic reaction of a mixture containing 85% lard + 10% coconut oil + 5% single cell oils to produce HMFS. The lipases were subjected to the conditioning process until the acid level was reached below 2g oleic acid/100g sample. The reactions were performed in a tubular glass bioreactor provided with an external jacket for constant temperature and with a fixed bed to support the lipase (5g). The obtained structured lipids were analyzed for regiospecific distribution by nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC) and crystallization under polarized light microscopy (PLM). Continuous enzymatic interesterification was effective with the two lipases used in all temperatures and flow conditions. The interesterification showed very similar results for the two lipases. Lipozyme RM IM was more efficient at 50°C in higher flows (3 and 4 mL/min) and the reaction using Lipozyme TL IM showed no difference between the temperatures. The thermal behavior confirmed the effectiveness of the reaction in all conditions, as well as the similarity between the structured lipids produced.
M3 - Conference contribution
SP - 33
BT - Unknown book
ER -