Lipase-catalyzed acidolysis of olive oil with capric acid: Effect of water activity on incorporation and acyl migration

Ji Eun Oh, Kwang Won Lee, Hye Kyung Park, Jee Young Kim, Kwang I.L. Kwon, Jono Wook Kim, Hak Ryul Kim, I. N.Hwan Kim

    Research output: Contribution to journalArticlepeer-review

    22 Citations (Scopus)

    Abstract

    Structured lipids were synthesized by acidolysis of olive oil and capric acid with an immobilized lipase (Lipozyme TL IM) from Thermomyces lanuginosus. The acidolysis reaction was carried out by incubating a 1:3 molar ratio of olive oil and capric acid under solvent-free reaction systems at 50 ° The effect of water activity on the incorporation of capric acid was investigated, and the tested water activity range was between 0.22 and 0.80. Capric acid incorporation into triacylglycerols of the olive oil increased as the water activity increased, but the degree of acyl migration also increased. Also, the degree of acyl migration of modified olive oils with a similar degree of incorporation was investigated. High degrees of acyl migration occurred at water activities of 0.22 and 0.32 for the degree of incorporation of ca. 50 mol %. Only 8 h of reaction time was required to achieve incorporation of ca. 50 mol % at a water activity of 0.80, and the lowest acyl migration occurred at the same water activity. These results suggest that acyl migration can be efficiently minimized by a shorter reaction time at higher water activity.

    Original languageEnglish
    Pages (from-to)9280-9283
    Number of pages4
    JournalJournal of agricultural and food chemistry
    Volume57
    Issue number19
    DOIs
    Publication statusPublished - 2009

    Keywords

    • Acidolysis
    • Acyl migration
    • Capric acid
    • Lipase
    • Olive oil
    • Structured lipids
    • Water activity

    ASJC Scopus subject areas

    • General Chemistry
    • General Agricultural and Biological Sciences

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