ENZYMATIC INTERESTERIFICATION OF EDIBLE FATS USING LIPASE EXTRACTED FROM LOCALLY SOURCED FLAXSEED: PROCESS CONDITIONS AND TECHNOLOGICAL ASSESSMENT

This study examines the potential application of lipase extracted from locally sourced flaxseed (Linum usitatissimum L.) for enzymatic interesterification of a blend comprising sunflower oil, soybean oil, and chicken fat. The source study identifies an operating region of pH 7.2–7.8, 40–45 °C, and a substrate concentration of 10–15%. A lipolytic activity of 102.4 U/g and a coefficient of variation of 5.7% were reported. The peroxide value of the modified fat was 3.4 mmol ½O/kg. The original experiments report sn-1,3-related catalytic selectivity and no observed formation of trans isomers under the selected conditions. A process sequence integrating enzyme extraction, activity assessment, interesterification, and product quality control is proposed. Because detailed experimental protocols, raw chromatograms, replicate counts, and untreated controls are not available in the source manuscript, these observations should be considered preliminary rather than definitive demonstrations of positional specificity, oxidative improvement, or absence of trans isomers. The findings support further controlled assessment of locally sourced flaxseed lipase as a candidate biocatalyst for structured-lipid production. Keywords: flaxseed lipase; enzymatic interesterification; triacylglycerols; sunflower oil; soybean oil; chicken fat; regioselectivity; peroxide value.