Process of Enzyme-catalyzed Transesterification and 3-MCPD Esters Concentration – A Model System Study
Vojtěch Ilko1, Markéta Tesařová2, Alexandra Rybinskaya1, Vladimír Filip2, Jan Šmidrkal2, Marek Doležal1, 1-Department of Food Analysis and Nutrition, 2-Department of Dairy, Fat and Cosmetics, Institute of Chemical Technology, Prague, Czech Republic

The aim of this work was to design a model system that would allow to monitor the activities of non-specific and specific lipases leading to the formation of 3-chloropropane-1,2-diol fatty acid esters (3 CPD esters). With regard to sporadic knowledge of the mechanism of these reactions, these models should also help to confirm the expected mechanisms that lead to the formation of esters chloropropanols in foods, especially in vegetable oils and during enzyme-catalyzed transesterification used for production of structured fats. These fats are suitable for the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsaturated margarines and spreads. Kinetics of formation and decomposition was observed from the starting materials high oleic sunflower oil, fully hydrogenated coconut oil and methyl laurate. In kinetic study was examined the effect of the non-specific and specific lipases and influence of heating time on the formation of 3-CPD esters.