Synthesis of structured lipids by transesterification of trilinolein catalyzed by lipozyme IM60

Structured lipids (SL) containing caprylic, stearic, and linoleic acids wer e synthesized by enzymatic transesterification using Lipozyme IM60. Pure tr ilinolein and free fatty acids were used as substrates. Incorporation of st earic acid was higher than that of caprylic acid in all parameters. Highest incorporations of both acids were achieved at 32 h, mole ratio of 1:4:4 (t rilinolein/caprylic/stearic acids), water content bf 1% (wt %), temperature of 55 degreesC, and 10% (wt %) enzyme load. The maximal incorporations of caprylic and stearic acids were 23.73 and 62.46 mol lo, respectively. React ion time, water content, and enzyme load had major influences on the reacti on, whereas substrate mole ratio and temperature showed less influence. Lip ozyme showed good stability over six reuses. Differential scanning calorime tric analysis of SL gave a melting profile with a very low melting peak of 0-3.3 degreesC and a solid fat content of 25.21% at 0 degreesC. The melting profile and solid fat content of SL were compared with those of fats extra cted from commercially available solid and liquid margarine products. The d ata suggest that enzymatically produced SL Could be used in liquid margarin e products.