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Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics
Korean J. Food Sci. An. 2017;37:813-822
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Xiaoqin Diao1, Haining Guan1, Baohua Kong*, and Xinxin Zhao

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
1College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Correspondence to: Baohua Kong
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Tel: +86-451-55191794 Fax: +86-451-55190577 E-mail: kongbh63@hotmail.com
Received August 21, 2017; Revised October 17, 2017; Accepted October 17, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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°C for 2 h and then transferred to 45°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.
Keywords : lard, glycerolysis, diacylglycerol, compositional characteristics


August 2018, 38 (4)