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Enzymatic Interesterification (EIE) is the catalytic reaction that occurs when an enzyme is introduced into oil and rearranges the fatty acids on the glycerol backbone of a triglyceride. Triglycerides are either liquid or solid at room temperature. The rearrangement of the fatty acids that occurs with enzymatic interesterification provides structure and functionality to triglycerides at room temperature. This process adjusts the melting properties, increasing functionality and plasticity in food production applications. One of five different ways of altering melting property profiles, enzymatic interesterification is unlike the more widely used partial hydrogenation method in that it produces no trans fatty acids and lowers saturated fat content. ==Chemistry== Enzymatic Interesterification occurs when an enzyme is introduced into two oils; in most cases one oil is liquid and the other is a solid oil (hard fat). Hard Fats are defined as fully hydrogenated fats. This process may be occur with oils that already contain solids like palm oil or lauric fats that are not “hard fats."〔 The reaction between the oils and the enzyme causes the fatty acids of the triglycerides to exchange positions to the -1 and -3 glycerides, thereby altering the chemical composition and physical properties of the fat. Using a 1,3-specific enzyme, only the fatty acids in the 1,3 positions are shifted around, and the 2-position is untouched. Unsaturated fatty acids in the 2-position are more often found naturally in plant lipids or vegetable oil sources. Allowing the rearrangement of the saturated fatty acids to occur in the 1-position and 3-position increases the amount of bioavailable unsaturated fatty acids.〔(“Chemical vs. Enzymatic Interesterification.” ) De Greyt, Wim. IUPAC-AOCS Workshop on Fats, Oils & Oilseeds Analyses & Production, 6 Dec. 2004. Retrieved October 20, 2010〕 Enzymes most suitable for this process are esterase; acylase; those enzymes that facilitate acidolysis reactions, transesterification reactions, ester synthesis or ester interchange reactions; enzymes having phospholipase or protease activity, including thermostable and thermotolerant hydrolase activity; and polynucleotides. From the two original fats, six different structures are produced during enzymatic Interesterification.〔 A fixed bed system is the most common commercial process used for enzymatic interesterification. In a fixed bed process, the blended liquid oil and solid (hard fat) oil flow through a system consisting of an oil purification bed and an enzyme bed. The oil purification bed removes impurities from the oil blend so that the enzyme activity can be maintained at its highest performance. The enzyme bed allows for the enzymatic interesterification of the oil blend as the blend passes through the bed.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Enzymatic interesterification」の詳細全文を読む スポンサード リンク
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