Interesterification of Olive Oil with Palmitic Acid Catalyzed by Rhizopus delemar Lipase in W/O Microemulsions

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  • Komatsu Takayoshi
    Department of Materials Science and Engineering, Kochi National College of Technology
  • Nagayama Kazuhito
    Department of Materials Science and Engineering, Kochi National College of Technology
  • Imai Masanao
    Department of Food Science and Technology, College of Bioresouce Sciences, Nihon University

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  • Interesterification of Olive Oil with Palmitic Acid Catalyzed by Rhizopus delemar Lipase in W/O Microemulsions(SC)

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The interesterification of olive oil with palmitic acid catalyzed by Rhizopus delemar lipase was investigated in sodium bis(2-ethylhexyl) sulfosuccinate (AOT) microemulsions. The maximal reaction rate was obtained at a buffer pH of 5.0–6.5. The reaction rate also attained a maximum at a W (=[H2O]/[AOT]) value of 2–5 and a palmitic acid concentration of 125 mM. The molar percentage of the interesterified product 1,3-dipalmitoyl-3-oleoyl glycerol (POP) in the olive oil was markedly enriched from 2.8 to 22.7 mol% after 24 h of the reaction.

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