Preparation and Utilization of Hydroxy Fatty Acid Rich …
179
The present study investigates the modification of soyphospholipid with castor
oil to produce hydroxy fatty acid or ricinoleic acid rich soyphospholipid which may
open a new range of emulsifiers in food industry and produce fat-based margarine
products.
2 Materials and Methods
2.1 Materials
Soyphospholipid (SPL): SPL has been collected from Ruchi Soya Industries Ltd.,
Nagpur, India.
Castor Oil (CO) and rice bran oil (RBO): CO and RBO have been collected from
market.
Enzyme: Enzyme RM IM (Rhizomucour miehei) has been received as a gift from
Novozymes A/S, Krogshoejvej 36, 2880 Bagsvaerd, Denmark.
Palm stearin: It has been collected from Budge Budge Refineries Limited, Kolkata,
India.
2.2 Deoiling of Soyphospholipid
Deoiling of crude soyphospholipid was performed by acetone (in 1:7 w/v ratio)
treatment repeatedly until the acetone layer was colorless. Acetone was removed
under vacuum pressure and soyphospholipid was isolated (Saha et al. 2018). The
yield of deoiled SPL was 86% with 95.56% purity based on phosphorus content of
SPL (Chen et al. 1956).
2.3 Enzymatic Interesterification
The parameters studied were molar ratio and time. Different molar ratios such as 1:1,
1:2, 1:3, and 1:4 of SPL and castor oil were taken, whereas 1:4 ratio was suitable
for reaction for experiments. Blend of SPL and castor oil was heated up to 60 °C
temperature to obtain an even solution. Enzyme (10%) was then added as catalyst.
After 6, 12, and 24 h of stirring at a constant speed of 300 rpm, samples were collected.
The collected mixture was then cooled at room temperature. Chloroform was then
added to it to separate the enzyme by filtration and the solvent was dried under
vacuum. By repeated extraction with acetone the interesterified soyphospholipid and
oil were separated (Saha et al. 2018).
179
The present study investigates the modification of soyphospholipid with castor
oil to produce hydroxy fatty acid or ricinoleic acid rich soyphospholipid which may
open a new range of emulsifiers in food industry and produce fat-based margarine
products.
2 Materials and Methods
2.1 Materials
Soyphospholipid (SPL): SPL has been collected from Ruchi Soya Industries Ltd.,
Nagpur, India.
Castor Oil (CO) and rice bran oil (RBO): CO and RBO have been collected from
market.
Enzyme: Enzyme RM IM (Rhizomucour miehei) has been received as a gift from
Novozymes A/S, Krogshoejvej 36, 2880 Bagsvaerd, Denmark.
Palm stearin: It has been collected from Budge Budge Refineries Limited, Kolkata,
India.
2.2 Deoiling of Soyphospholipid
Deoiling of crude soyphospholipid was performed by acetone (in 1:7 w/v ratio)
treatment repeatedly until the acetone layer was colorless. Acetone was removed
under vacuum pressure and soyphospholipid was isolated (Saha et al. 2018). The
yield of deoiled SPL was 86% with 95.56% purity based on phosphorus content of
SPL (Chen et al. 1956).
2.3 Enzymatic Interesterification
The parameters studied were molar ratio and time. Different molar ratios such as 1:1,
1:2, 1:3, and 1:4 of SPL and castor oil were taken, whereas 1:4 ratio was suitable
for reaction for experiments. Blend of SPL and castor oil was heated up to 60 °C
temperature to obtain an even solution. Enzyme (10%) was then added as catalyst.
After 6, 12, and 24 h of stirring at a constant speed of 300 rpm, samples were collected.
The collected mixture was then cooled at room temperature. Chloroform was then
added to it to separate the enzyme by filtration and the solvent was dried under
vacuum. By repeated extraction with acetone the interesterified soyphospholipid and
oil were separated (Saha et al. 2018).