The use of Lipozyme RM IM for modification the properties of lard

Abstract

In the paper the properties of structured lipids synthesized by enzymatic interesterification of blend of lard and rapeseed oil with n-3 fatty acids in form their concentrates were reported. A commercially immobilized 1,3-specific lipase was used as a biocatalyst. After interesterification triacylglycerols were purified by column chromatography. The obtained triacylglycerols were analyzed for peroxide value determined by spectroscopic method and for fatty acid composition determined by chromatographic method.

Enzymatic interesterification of lard resulted in obtaining new fats that have a similar fatty acids composition of triacylglycerols to human milk fat. The interesterification has influenced the oxidation resistance.

DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2663