Figure 1.
Thin layer chromatography of interesterification reaction samples using avocado oil and caprylic acid as substrates.
MAG: monoacylglycerols, DAG: diacylglycerols (mixture of sn-1,3 and sn-1,2), FFA: mixture of free fatty acids (from avocado oil and caprylic acid), TAG: mixture of triacylglycerols from avocado oil and structured lipids with incorporated caprylic acid. Column 1: monoolein, diolein and triolein standards, Columns 2, 3 and 4: reactions at 30°C with 4%, 7% and 10% of Lipozyme TL IM, respectively.
Table 1.
Fatty Acid Profile from Different Source of Avocado Oil, SL Resulting, sn-2, and sn-1,3 Position of the SL.
Figure 2.
Effect of lipase content and temperature on incorporation of caprylic acid into avocado oil.
A) Reactions with Lipozyme RM IM. B) Reactions with Lipozyme TL IM. Each reaction was performed for 24 h at a molar ratio of 1∶2 (TAG from avocado oil: caprylic acid).
Table 2.
Characterisation of Lipozyme TL IM and RM IM.
Table 3.
Comparison of Enzyme Concentration and Total Transesterification Activity.