Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology
Blends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system. A central composite design (CCD) was used to optimize the reaction, considering the effects of d...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2011-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/105785 |
| _version_ | 1797429428746190848 |
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| author | Júlio César dos Santos Heizir Ferreira de Castro Ariela Veloso de Paula Gisele Fátima Morais Nunes |
| author_facet | Júlio César dos Santos Heizir Ferreira de Castro Ariela Veloso de Paula Gisele Fátima Morais Nunes |
| author_sort | Júlio César dos Santos |
| collection | DOAJ |
| description | Blends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system. A central composite design (CCD) was used to optimize the reaction, considering the effects of different mass fractions of binary blends of MF:CNO (50:50, 65:35 and 80:20) and temperatures (45, 55 and 65 °C) on the composition and texture properties of the interesterified products, taking the interesterification degree (ID) and consistency (at 10 °C) as response variables. For the ID variable both mass fraction of milk fat in the blend and temperature were found to be significant, while for the consistency only mass fraction of milk fat was significant. Empiric models for ID and consistency were obtained that allowed establishing the best interesterification conditions: blend with 65 % of milk fat and 35 % of canola oil, and temperature of 45 °C. Under these conditions, the ID was 19.77 % and the consistency at 10 °C was 56 290 Pa. The potential of this eco-friendly process demonstrated that a product could be obtained with the desirable milk fat flavour and better spreadability under refrigerated conditions. |
| first_indexed | 2024-03-09T09:13:02Z |
| format | Article |
| id | doaj.art-8a1ca41655794b14a50b5fe1ca2ab4f9 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:13:02Z |
| publishDate | 2011-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-8a1ca41655794b14a50b5fe1ca2ab4f92023-12-02T07:55:49ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062011-01-01493385390Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface MethodologyJúlio César dos Santos0Heizir Ferreira de Castro1Ariela Veloso de Paula2Gisele Fátima Morais Nunes3Engineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, BrazilEngineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, BrazilEngineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, BrazilEngineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, BrazilBlends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system. A central composite design (CCD) was used to optimize the reaction, considering the effects of different mass fractions of binary blends of MF:CNO (50:50, 65:35 and 80:20) and temperatures (45, 55 and 65 °C) on the composition and texture properties of the interesterified products, taking the interesterification degree (ID) and consistency (at 10 °C) as response variables. For the ID variable both mass fraction of milk fat in the blend and temperature were found to be significant, while for the consistency only mass fraction of milk fat was significant. Empiric models for ID and consistency were obtained that allowed establishing the best interesterification conditions: blend with 65 % of milk fat and 35 % of canola oil, and temperature of 45 °C. Under these conditions, the ID was 19.77 % and the consistency at 10 °C was 56 290 Pa. The potential of this eco-friendly process demonstrated that a product could be obtained with the desirable milk fat flavour and better spreadability under refrigerated conditions.http://hrcak.srce.hr/file/105785interesterificationRhizopus oryzae lipasemilk fatcanola oilexperimental design |
| spellingShingle | Júlio César dos Santos Heizir Ferreira de Castro Ariela Veloso de Paula Gisele Fátima Morais Nunes Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology Food Technology and Biotechnology interesterification Rhizopus oryzae lipase milk fat canola oil experimental design |
| title | Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology |
| title_full | Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology |
| title_fullStr | Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology |
| title_full_unstemmed | Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology |
| title_short | Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology |
| title_sort | optimization of the enzymatic interesterification of milk fat and canola oil blends using immobilized rhizopus oryzae lipase by response surface methodology |
| topic | interesterification Rhizopus oryzae lipase milk fat canola oil experimental design |
| url | http://hrcak.srce.hr/file/105785 |
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