Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics

  • Diao, Xiaoqin (College of Food and Pharmaceutical Engineering, Suihua University) ;
  • Guan, Haining (College of Food and Pharmaceutical Engineering, Suihua University) ;
  • Kong, Baohua (College of Food Science, Northeast Agricultural University) ;
  • Zhao, Xinxin (College of Food Science, Northeast Agricultural University)
  • Received : 2017.08.21
  • Accepted : 2017.10.17
  • Published : 2017.12.31
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Abstract

The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic stirring speed were investigated. Lipozyme RMIM was found to be a more active biocatalyst than Novozym 435, and the optimal reaction conditions were 14:100 (W/W) of enzyme to lard substrate ratio, 1:1 of lard to glycerol molar ratio, and 500 rpm magnetic stirring speed. The reaction mixture was first incubated at $65^{\circ}C$ for 2 h and then transferred to $45^{\circ}C$ for 8 h. At the optimum reaction conditions, the conversion rate of triacylglycerol (TAG) and the content of DAG in the reaction mixture reached 76.26% and 61.76%, respectively, and the DAG content in purified glycerolized lard was 82.03% by molecular distillation. The distribution of fatty acids and Fourier transform infrared spectra in glycerolized lard samples were similar to those in lard samples. The results revealed that enzymatic glycerolysis and molecular distillation can be used to prepare more highly purified DAG from lard.

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References

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