The Effect of Substrat Ratio Fish Oil and Milk Fat on Synthesis of Structured Lipid by Enzimatic Transesterification

Structured lipid with saturated fatty acid (SFA) at outer position and polyunsaturated fatty acid (PUFA) at sn-2 position has good dietary and stabilized characteristics. In this research structured lipids was synthesized by enzymatic transesterification between fish oil and milk fat. The reaction was catalyzed by lipase from Candida antartica that has randomized specificity to inter esterification. The factor substrat ratio of fish oil and milk fat were studied. Reaction operated at 40 oC for 4 hours, and the enzim concentration was 10 % by substrat. Composition of fatty acid, regiospecificity position of fatty acid, and glyceride profile were determinate. The results showed that the substrat ratio of fish oil: milk fat affect the composition of structured lipid. The more of milk fat added showed that composition saturated fatty acids on structured lipid was increased but the unsaturated fatty acids wasdecreased. The regiospecificity of structured lipid showed that saturated fatty acid has tendency at outer position and unsaturatedfatty acid at sn-2 position and optimum at ratio fish oil: milk fat was 1 : 3 (w/w). In the ratio fish-oil: milk fat 1:3 produced structured lipids in which the sn-2 incorporated by unsaturated fatty acids such as oleic, EPA, and DHA was 22.9; 3.3, and 2.2% respectively. While in position sn-1, 3 incorporated mostly medium chain and saturated fatty acids such as capric, lauric, myristic, palmitic, and stearic acid 5.0; 7.0; 16.6; 31.7, and 9.9 % respectively. The ratio substrate did not affect the profil of glyceride on structured lipid. Triglyceride tend to decreased, and the diglyceride and monogliceride was increased with an increase of milk fat on substrate but not significantly. Structured lipid showed the characteristic like milk fat but high nutrition because rich of PUFA at sn-2 position, so this product may can applied on milk fortification.