MODELING AND OPTIMIZATION OF THE PROCESS OF BIOTECHNOLOGICAL TRANSESTERIFICATION OF FATTY SYSTEMS USING LIPOZYME TL IM

The object of research in the work is the modeling and optimization of the process of biotechnological transesterification of fatty systems using the immobilized enzyme preparation Lipozyme TL IM. The study addresses the activation of the enzyme preparation by moistening it with an aqueous solution of sodium bicarbonate with a pH of 7.4–7.7 (3% mass). The obtained results minimize the duration of the interesterification process while ensuring the production of a high-quality product. The proposed treatment of the enzyme preparation reduces the duration of the biotechnological interesterification process in a model fat mixture (palm stearin, coconut, and soybean oils in a 1:1:1 ratio) to 3.5–3.7 hours. As a result, a product with high-quality indicators is obtained, including acid value (up to 0.26 mg KOH/g), peroxide value (up to 0.60 mmol ½ O/kg), and anisidine value (1.70 units). These results are explained by the necessity of two phases—lipid and aqueous—for effective biocatalysis by lipolytic enzymes as protein molecules, achieved through the activation parameters substantiated in the study. A unique feature of the obtained results is the ability to activate the enzyme preparation, which is typically not provided under industrial conditions due to the risk of hydrolytic processes in raw materials and finished products, leading to a decline in product quality. The findings of the study minimize hydrolytic processes in the fat system during interesterification while simultaneously increasing process efficiency. From a practical perspective, the discovered activation mechanism allows for the adjustment of enzyme preparation treatment conditions in fat interesterification technology. An applied aspect of this scientific result is the potential improvement of the standard technological process of fat interesterification.