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Food Technology and Biotechnology, Vol. 49 No. 3, 2011.

Short communication, Note

Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology

Gisele Fátima Morais Nunes ; Engineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, Brazil
Ariela Veloso de Paula ; Engineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, Brazil
Heizir Ferreira de Castro ; Engineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, Brazil
Júlio César dos Santos ; Engineering School of Lorena, University of São Paulo, PO Box 116, 12602-810 Lorena, SP, Brazil

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Abstract

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.

Keywords

interesterification; Rhizopus oryzae lipase; milk fat; canola oil; experimental design

Hrčak ID:

71070

URI

https://hrcak.srce.hr/71070

Publication date:

10.8.2011.

Article data in other languages: croatian

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