The use of Lipozyme RM IM for modification the properties of lard

Abstract

In the paper, the properties of structured lipids synthesized by the enzymatic interesterification of a blend of lard and rapeseed oil with n-3 fatty acids in the form of their concentrates were reported. A commercially immobilized 1,3-specific lipase was used as a biocatalyst. After interesterification, triacylglycerols were purified by column chromatography. The obtained triacylglycerols were analyzed for the peroxide value determined by the spectroscopic method and for fatty acid composition determined by the chromatographic method. Enzymatic interesterification of lard resulted in obtaining new fats with the composition of triacylglycerols similar to that of fatty acids in human milk fat. The interesterification has influenced the oxidation resistance.