Optimized Production of MLM Triacylglycerols Catalyzed by Immobilized Heterologous Rhizopus oryzae Lipase
Response surface methodology was used to model and optimize the acidolysis of virgin olive oil with caprylic (C8:0) or capric (C10:0) acids, aimed at the production of low caloric triacylglycerols (TAG) of MLM type, in solvent free media, catalyzed by the heterologous Rhizopus oryzae lipase (r-ROL)...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2012-07, Vol.89 (7), p.1287-1295 |
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| creator | Nunes, P. A Pires-Cabral, P Guillén, M Valero, F Ferreira-Dias, S |
| description | Response surface methodology was used to model and optimize the acidolysis of virgin olive oil with caprylic (C8:0) or capric (C10:0) acids, aimed at the production of low caloric triacylglycerols (TAG) of MLM type, in solvent free media, catalyzed by the heterologous Rhizopus oryzae lipase (r-ROL) immobilized in Eupergit® C. This lipase was produced in the methylotrophic yeast Pichia pastoris Muts phenotype (experiments with C10:0) or a Mut+ phenotype (experiments with C8:0), under different operational conditions. The r-ROL used in experiments with C10:0 presented a hydrolytic activity about 5 times of that presented by r-ROL used in acidolysis with C8:0. The experiments were carried out following a central composite rotatable design, as a function of the molar ratio (MR) medium chain fatty acid/TAG (1.6–4.4) and temperature (25–55 °C). Convex surfaces described by second order polynomials as a function of MR and temperature were well fitted to fatty acid incorporation values. After 24-h reaction, the predicted maximum incorporation of caprylic (15.5 mol%) or capric (33.3 mol%) acids in olive oil occurs at 37 and 35 °C, respectively, and at C8:0/TAG of 2.8:1 or C10:0/TAG of 3:1. These predicted optima were experimentally validated. Fermentation conditions used in r-ROL production highly affected hydrolytic activity and to a lesser extent interesterification activity. |
| doi_str_mv | 10.1007/s11746-012-2027-9 |
| format | Article |
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A ; Pires-Cabral, P ; Guillén, M ; Valero, F ; Ferreira-Dias, S</creator><creatorcontrib>Nunes, P. A ; Pires-Cabral, P ; Guillén, M ; Valero, F ; Ferreira-Dias, S</creatorcontrib><description>Response surface methodology was used to model and optimize the acidolysis of virgin olive oil with caprylic (C8:0) or capric (C10:0) acids, aimed at the production of low caloric triacylglycerols (TAG) of MLM type, in solvent free media, catalyzed by the heterologous Rhizopus oryzae lipase (r-ROL) immobilized in Eupergit® C. This lipase was produced in the methylotrophic yeast Pichia pastoris Muts phenotype (experiments with C10:0) or a Mut+ phenotype (experiments with C8:0), under different operational conditions. The r-ROL used in experiments with C10:0 presented a hydrolytic activity about 5 times of that presented by r-ROL used in acidolysis with C8:0. The experiments were carried out following a central composite rotatable design, as a function of the molar ratio (MR) medium chain fatty acid/TAG (1.6–4.4) and temperature (25–55 °C). Convex surfaces described by second order polynomials as a function of MR and temperature were well fitted to fatty acid incorporation values. After 24-h reaction, the predicted maximum incorporation of caprylic (15.5 mol%) or capric (33.3 mol%) acids in olive oil occurs at 37 and 35 °C, respectively, and at C8:0/TAG of 2.8:1 or C10:0/TAG of 3:1. These predicted optima were experimentally validated. Fermentation conditions used in r-ROL production highly affected hydrolytic activity and to a lesser extent interesterification activity.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-012-2027-9</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Acidolysis ; Agriculture ; Biological and medical sciences ; Biomaterials ; Biotechnology ; Capric acid ; Caprylic acid ; Catalysis ; Chemical synthesis ; Chemistry ; Chemistry and Materials Science ; Enzymes ; Fat industries ; Fatty acids ; Fermentation ; Food industries ; Food Science ; Fundamental and applied biological sciences. Psychology ; Industrial Chemistry/Chemical Engineering ; Lipids ; Olive oil ; Original Paper ; Pichia pastoris ; Recombinant Rhizopus oryzae lipase ; Response surface methodology ; Rhizopus oryzae ; Structured lipids ; temperature ; triacylglycerol lipase ; triacylglycerols ; virgin olive oil ; Yeasts</subject><ispartof>Journal of the American Oil Chemists' Society, 2012-07, Vol.89 (7), p.1287-1295</ispartof><rights>AOCS 2012</rights><rights>2012 American Oil Chemists' Society (AOCS)</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4427-3e34a0fe11b0fa28a191ea971bdea4d9a6096a08f7e974e797928915d2975ba33</citedby><cites>FETCH-LOGICAL-c4427-3e34a0fe11b0fa28a191ea971bdea4d9a6096a08f7e974e797928915d2975ba33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-012-2027-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-012-2027-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,41488,42557,45574,45575,51319</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26103030$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Nunes, P. A</creatorcontrib><creatorcontrib>Pires-Cabral, P</creatorcontrib><creatorcontrib>Guillén, M</creatorcontrib><creatorcontrib>Valero, F</creatorcontrib><creatorcontrib>Ferreira-Dias, S</creatorcontrib><title>Optimized Production of MLM Triacylglycerols Catalyzed by Immobilized Heterologous Rhizopus oryzae Lipase</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>Response surface methodology was used to model and optimize the acidolysis of virgin olive oil with caprylic (C8:0) or capric (C10:0) acids, aimed at the production of low caloric triacylglycerols (TAG) of MLM type, in solvent free media, catalyzed by the heterologous Rhizopus oryzae lipase (r-ROL) immobilized in Eupergit® C. This lipase was produced in the methylotrophic yeast Pichia pastoris Muts phenotype (experiments with C10:0) or a Mut+ phenotype (experiments with C8:0), under different operational conditions. The r-ROL used in experiments with C10:0 presented a hydrolytic activity about 5 times of that presented by r-ROL used in acidolysis with C8:0. The experiments were carried out following a central composite rotatable design, as a function of the molar ratio (MR) medium chain fatty acid/TAG (1.6–4.4) and temperature (25–55 °C). Convex surfaces described by second order polynomials as a function of MR and temperature were well fitted to fatty acid incorporation values. After 24-h reaction, the predicted maximum incorporation of caprylic (15.5 mol%) or capric (33.3 mol%) acids in olive oil occurs at 37 and 35 °C, respectively, and at C8:0/TAG of 2.8:1 or C10:0/TAG of 3:1. These predicted optima were experimentally validated. Fermentation conditions used in r-ROL production highly affected hydrolytic activity and to a lesser extent interesterification activity.</description><subject>Acidolysis</subject><subject>Agriculture</subject><subject>Biological and medical sciences</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Capric acid</subject><subject>Caprylic acid</subject><subject>Catalysis</subject><subject>Chemical synthesis</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Enzymes</subject><subject>Fat industries</subject><subject>Fatty acids</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Lipids</subject><subject>Olive oil</subject><subject>Original Paper</subject><subject>Pichia pastoris</subject><subject>Recombinant Rhizopus oryzae lipase</subject><subject>Response surface methodology</subject><subject>Rhizopus oryzae</subject><subject>Structured lipids</subject><subject>temperature</subject><subject>triacylglycerol lipase</subject><subject>triacylglycerols</subject><subject>virgin olive oil</subject><subject>Yeasts</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkV2L1DAUhoMoOI77A7yyIF5Wz0nSSXO5DK67MMss-wHehdM2HbN0JjXpIJ1fb2oX8UaXXCSB5zl5ecPYO4RPCKA-R0QlVzkgzzlwlesXbIFFUeZaCHzJFgAgcuD47TV7E-NjupaCFwvmtv3g9u5km-wm-OZYD84fMt9m15vr7D44qsdu1421Db6L2ZoG6sYJrsbsar_3let-u5d2mAi_88eY3X53J9-ngw_jiWy2cT1F-5a9aqmL9uxpX7KHiy_368t8s_16tT7f5LWUKbiwQhK0FrGClnhJqNGSVlg1lmSjaQV6RVC2ymolrdJK81Jj0XCtioqEWLIP89w--B9HGwfz6I_hkJ40CDy9gaBkonCm6uBjDLY1fXB7CmOCzNSomRs1qVEzNWp0cj4-TaZYU9cGOtQu_hH5CkFMa8nUzP10nR2fH2zOt-s75KVKJp_NmKTDzoa_s_871vtZaskb2oUU6eGOA8r0yZJLhP8SCVAgfgE4wqjz</recordid><startdate>201207</startdate><enddate>201207</enddate><creator>Nunes, P. 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Psychology</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Lipids</topic><topic>Olive oil</topic><topic>Original Paper</topic><topic>Pichia pastoris</topic><topic>Recombinant Rhizopus oryzae lipase</topic><topic>Response surface methodology</topic><topic>Rhizopus oryzae</topic><topic>Structured lipids</topic><topic>temperature</topic><topic>triacylglycerol lipase</topic><topic>triacylglycerols</topic><topic>virgin olive oil</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nunes, P. 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A</au><au>Pires-Cabral, P</au><au>Guillén, M</au><au>Valero, F</au><au>Ferreira-Dias, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimized Production of MLM Triacylglycerols Catalyzed by Immobilized Heterologous Rhizopus oryzae Lipase</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2012-07</date><risdate>2012</risdate><volume>89</volume><issue>7</issue><spage>1287</spage><epage>1295</epage><pages>1287-1295</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Response surface methodology was used to model and optimize the acidolysis of virgin olive oil with caprylic (C8:0) or capric (C10:0) acids, aimed at the production of low caloric triacylglycerols (TAG) of MLM type, in solvent free media, catalyzed by the heterologous Rhizopus oryzae lipase (r-ROL) immobilized in Eupergit® C. This lipase was produced in the methylotrophic yeast Pichia pastoris Muts phenotype (experiments with C10:0) or a Mut+ phenotype (experiments with C8:0), under different operational conditions. The r-ROL used in experiments with C10:0 presented a hydrolytic activity about 5 times of that presented by r-ROL used in acidolysis with C8:0. The experiments were carried out following a central composite rotatable design, as a function of the molar ratio (MR) medium chain fatty acid/TAG (1.6–4.4) and temperature (25–55 °C). Convex surfaces described by second order polynomials as a function of MR and temperature were well fitted to fatty acid incorporation values. After 24-h reaction, the predicted maximum incorporation of caprylic (15.5 mol%) or capric (33.3 mol%) acids in olive oil occurs at 37 and 35 °C, respectively, and at C8:0/TAG of 2.8:1 or C10:0/TAG of 3:1. These predicted optima were experimentally validated. Fermentation conditions used in r-ROL production highly affected hydrolytic activity and to a lesser extent interesterification activity.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-012-2027-9</doi><tpages>9</tpages></addata></record> |
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| subjects | Acidolysis Agriculture Biological and medical sciences Biomaterials Biotechnology Capric acid Caprylic acid Catalysis Chemical synthesis Chemistry Chemistry and Materials Science Enzymes Fat industries Fatty acids Fermentation Food industries Food Science Fundamental and applied biological sciences. Psychology Industrial Chemistry/Chemical Engineering Lipids Olive oil Original Paper Pichia pastoris Recombinant Rhizopus oryzae lipase Response surface methodology Rhizopus oryzae Structured lipids temperature triacylglycerol lipase triacylglycerols virgin olive oil Yeasts |
| title | Optimized Production of MLM Triacylglycerols Catalyzed by Immobilized Heterologous Rhizopus oryzae Lipase |
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