Optimisation of Novozym‐435‐catalysed esterification of fatty acid mixture for the preparation of medium‐ and long‐chain triglycerides (MLCT) in solvent‐free medium
Novozym‐435‐catalysed esterification of caprylic acid, capric acid and oleic acid with glycerol for the synthesis of medium‐ and long‐chain triglycerides (MLCT) in vacuum and solvent‐free system was investigated in this study. Response surface methodology with a three‐level, four‐factorial design wa...
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| Veröffentlicht in: | International journal of food science & technology 2014-04, Vol.49 (4), p.1001-1011 |
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| creator | Yang, Kaizhou Bi, Yanlan Sun, Shangde Yang, Guolong Ma, Sumin Liu, Wei |
| description | Novozym‐435‐catalysed esterification of caprylic acid, capric acid and oleic acid with glycerol for the synthesis of medium‐ and long‐chain triglycerides (MLCT) in vacuum and solvent‐free system was investigated in this study. Response surface methodology with a three‐level, four‐factorial design was applied to optimise the enzymatic esterification for the synthesis of MLCT. The optimum conditions were as follows: reaction temperature 90 °C, 4.80 wt% enzyme load (relative to the weight of total substrates) and substrate molar ratio (fatty acids/glycerol) of 3:1 and 12.37 h. Under above‐mentioned conditions, Triglycerides (TG) yield, MLCT and the residual free fatty acids (FFA) content in the product were 93.54%, 72.19% and 4.21%, respectively. The content of caprylic acid, capric acid and long‐chain fatty acids of TG was 24%, 10% and 66%, respectively. Novozym 435 in the study showed no selectivity for the different fatty acids and also could be used 14 times without obvious loss of enzyme activity. |
| doi_str_mv | 10.1111/ijfs.12393 |
| format | Article |
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Response surface methodology with a three‐level, four‐factorial design was applied to optimise the enzymatic esterification for the synthesis of MLCT. The optimum conditions were as follows: reaction temperature 90 °C, 4.80 wt% enzyme load (relative to the weight of total substrates) and substrate molar ratio (fatty acids/glycerol) of 3:1 and 12.37 h. Under above‐mentioned conditions, Triglycerides (TG) yield, MLCT and the residual free fatty acids (FFA) content in the product were 93.54%, 72.19% and 4.21%, respectively. The content of caprylic acid, capric acid and long‐chain fatty acids of TG was 24%, 10% and 66%, respectively. Novozym 435 in the study showed no selectivity for the different fatty acids and also could be used 14 times without obvious loss of enzyme activity.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12393</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>decanoic acid ; enzyme activity ; Enzymes ; esterification ; Fatty acids ; Food science ; free fatty acids ; glycerol ; MLCT ; Novozym 435 ; octanoic acid ; oleic acid ; response surface methodology ; solvent-free medium ; temperature ; thermodynamic ; triacylglycerols ; Triglycerides</subject><ispartof>International journal of food science & technology, 2014-04, Vol.49 (4), p.1001-1011</ispartof><rights>2013 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2014 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12393$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12393$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Yang, Kaizhou</creatorcontrib><creatorcontrib>Bi, Yanlan</creatorcontrib><creatorcontrib>Sun, Shangde</creatorcontrib><creatorcontrib>Yang, Guolong</creatorcontrib><creatorcontrib>Ma, Sumin</creatorcontrib><creatorcontrib>Liu, Wei</creatorcontrib><title>Optimisation of Novozym‐435‐catalysed esterification of fatty acid mixture for the preparation of medium‐ and long‐chain triglycerides (MLCT) in solvent‐free medium</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>Novozym‐435‐catalysed esterification of caprylic acid, capric acid and oleic acid with glycerol for the synthesis of medium‐ and long‐chain triglycerides (MLCT) in vacuum and solvent‐free system was investigated in this study. Response surface methodology with a three‐level, four‐factorial design was applied to optimise the enzymatic esterification for the synthesis of MLCT. The optimum conditions were as follows: reaction temperature 90 °C, 4.80 wt% enzyme load (relative to the weight of total substrates) and substrate molar ratio (fatty acids/glycerol) of 3:1 and 12.37 h. Under above‐mentioned conditions, Triglycerides (TG) yield, MLCT and the residual free fatty acids (FFA) content in the product were 93.54%, 72.19% and 4.21%, respectively. The content of caprylic acid, capric acid and long‐chain fatty acids of TG was 24%, 10% and 66%, respectively. Novozym 435 in the study showed no selectivity for the different fatty acids and also could be used 14 times without obvious loss of enzyme activity.</description><subject>decanoic acid</subject><subject>enzyme activity</subject><subject>Enzymes</subject><subject>esterification</subject><subject>Fatty acids</subject><subject>Food science</subject><subject>free fatty acids</subject><subject>glycerol</subject><subject>MLCT</subject><subject>Novozym 435</subject><subject>octanoic acid</subject><subject>oleic acid</subject><subject>response surface methodology</subject><subject>solvent-free medium</subject><subject>temperature</subject><subject>thermodynamic</subject><subject>triacylglycerols</subject><subject>Triglycerides</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNo9kctuEzEYhS1EJUJhwwtgiQ0spvgyHsdLFNHSKrRALyA2lvEldZgZD7bTdlj1EfokfSieBKep4sVv__Z3jmUfAF5htIfLeO-XLu1hQgV9AiaYNqwiDcFPwQQJhipWE_oMPE9piRAilNcTcH8yZN_5pLIPPQwOHoer8Hfs_t3e1ZSVqlVW7ZisgTZlG73zess6lfMIlfYGdv4mr6KFLkSYLy0coh1U3JKdNX61NoWqN7AN_WJtfal8D3P0i3bUxdrYBN9-ns_O3sGyn0J7ZftcOBetfXR4AXacapN9-TjvgvP9j2ezT9X85OBw9mFeOTLltLLW1ZQ6RbRQlOhf2CEhNKk5tcpQJAzVhllUTpGgrHSEcWONEJiJKdWa7oI3G98hhj-r8nK5DKvYlyslZojXTcOnpFB4Q1371o5yiL5TcZQYyXUYch2GfAhDHh7tnz6siqbaaHz5zputRsXfsuGUM_n9-EBeXHz7Of_644sUhX-94Z0KUi2iT_L8lCBclwinDReE_gdKEqBs</recordid><startdate>201404</startdate><enddate>201404</enddate><creator>Yang, Kaizhou</creator><creator>Bi, Yanlan</creator><creator>Sun, Shangde</creator><creator>Yang, Guolong</creator><creator>Ma, Sumin</creator><creator>Liu, Wei</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201404</creationdate><title>Optimisation of Novozym‐435‐catalysed esterification of fatty acid mixture for the preparation of medium‐ and long‐chain triglycerides (MLCT) in solvent‐free medium</title><author>Yang, Kaizhou ; Bi, Yanlan ; Sun, Shangde ; Yang, Guolong ; Ma, Sumin ; Liu, Wei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f2873-eef433fa2c9a32cb1f099c2473ead309d3cd5e0c9a0935d3c257ded9915983cc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>decanoic acid</topic><topic>enzyme activity</topic><topic>Enzymes</topic><topic>esterification</topic><topic>Fatty acids</topic><topic>Food science</topic><topic>free fatty acids</topic><topic>glycerol</topic><topic>MLCT</topic><topic>Novozym 435</topic><topic>octanoic acid</topic><topic>oleic acid</topic><topic>response surface methodology</topic><topic>solvent-free medium</topic><topic>temperature</topic><topic>thermodynamic</topic><topic>triacylglycerols</topic><topic>Triglycerides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Kaizhou</creatorcontrib><creatorcontrib>Bi, Yanlan</creatorcontrib><creatorcontrib>Sun, Shangde</creatorcontrib><creatorcontrib>Yang, Guolong</creatorcontrib><creatorcontrib>Ma, Sumin</creatorcontrib><creatorcontrib>Liu, Wei</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Kaizhou</au><au>Bi, Yanlan</au><au>Sun, Shangde</au><au>Yang, Guolong</au><au>Ma, Sumin</au><au>Liu, Wei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimisation of Novozym‐435‐catalysed esterification of fatty acid mixture for the preparation of medium‐ and long‐chain triglycerides (MLCT) in solvent‐free medium</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2014-04</date><risdate>2014</risdate><volume>49</volume><issue>4</issue><spage>1001</spage><epage>1011</epage><pages>1001-1011</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Novozym‐435‐catalysed esterification of caprylic acid, capric acid and oleic acid with glycerol for the synthesis of medium‐ and long‐chain triglycerides (MLCT) in vacuum and solvent‐free system was investigated in this study. Response surface methodology with a three‐level, four‐factorial design was applied to optimise the enzymatic esterification for the synthesis of MLCT. The optimum conditions were as follows: reaction temperature 90 °C, 4.80 wt% enzyme load (relative to the weight of total substrates) and substrate molar ratio (fatty acids/glycerol) of 3:1 and 12.37 h. Under above‐mentioned conditions, Triglycerides (TG) yield, MLCT and the residual free fatty acids (FFA) content in the product were 93.54%, 72.19% and 4.21%, respectively. The content of caprylic acid, capric acid and long‐chain fatty acids of TG was 24%, 10% and 66%, respectively. Novozym 435 in the study showed no selectivity for the different fatty acids and also could be used 14 times without obvious loss of enzyme activity.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.12393</doi><tpages>11</tpages></addata></record> |
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| subjects | decanoic acid enzyme activity Enzymes esterification Fatty acids Food science free fatty acids glycerol MLCT Novozym 435 octanoic acid oleic acid response surface methodology solvent-free medium temperature thermodynamic triacylglycerols Triglycerides |
| title | Optimisation of Novozym‐435‐catalysed esterification of fatty acid mixture for the preparation of medium‐ and long‐chain triglycerides (MLCT) in solvent‐free medium |
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