Synthesis of Triglyceride of Conjugated Linoleic Acid (CLA) by Lipozyme

Abstract

Most fatty acids in food matrices are triglyceride (TG) forms. Conjugated linoleic acid (CLA) produced from linoleic acid by microorganisms or chemicals is a free form. To apply the CLA to food systems, the TG containing CLA (designate CLA-TG) was synthesized by Lipozyme-catalyzed esterification method. An optimum reaction condition for the esterification of free CLA (FCLA) to glycerol by Lipozyme was determined as follows; Lipozyme (50 mg) effectively catalyzed the esterification of CLA (500 mg) to glycerol (1150 mg) dissolved in isooctane (3 ml) in a shaking incubator (200 rpm, 50℃) for 48 hr. Under the reaction condition, the resultant contained 52.4% CLATG as well as 31.1% Di-CLA-glycerol (CLA-DG), 7.6% mono-CLA-glycerol (CLA-MG), and 9.0% other CLA (unreacted FCLA plus CLA dimer). These results suggest that the Lipozyme could be a useful enzyme for the production of CLA-TG to be employed in foods.