A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO2 using response surface methodology
Analytical Methods
A study on parameters of
potential cocoa butter analogue synthesis from
camel hump by lipase-catalysed
interesterification in supercritical CO2 using
response surface methodology
Hajar Shekarchizadeh, Mahdi
Kadivar ⇑
Department
of Food Science and Technology, College of Agriculture, Isfahan University of
Technology, Isfahan 84156-83111, Iran
a
b s t r a c t
A potential cocoa butter analogue was
prepared from camel hump fat and tristearin by enzymatic interesterification in
supercritical carbon dioxide (SC–CO2) using immobilised Thermomyces
lanuginosus lipase (Lipozyme TL IM) as a biocatalyst.
Response surface methodology (RSM) was used to investigate the effects of
pressure, temperature, tristearin/camel hump fat ratio, water content, and
incubation time on TAG distribution of cocoa butter analogue. The process
conditions were optimised by conducting experiments at five different levels. A
second order polynomial response surface equation was developed to indicate the
effect of variables on TAG distribution of cocoa butter analogue. Overlaid
contour plots generated using the response surface equations showed that all
TAG components of cocoa butter analogue are significantly affected by the
experimental independent variables. The pressure of 10 MPa; temperature of 42 _C; SSS/CHF ratio of 1.15:1; water content
of 10% (w/w); and incubation time of 3 h were found to be the optimum
conditions to achieve the most similar cocoa butter analogue to the
corresponding cocoa butter. download full text pdf disini
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