Effect of enzymatic interesterification on melting point of palm olein

Atif A.A. Yassin; Ibrahim O. Mohamed; Mohd N. Ibrahim; Mohd S.A. Yusoff

doi:10.1385/ABAB:110:1:45

Effect of enzymatic interesterification on melting point of palm olein

Atif A.A. Yassin, Ibrahim O. Mohamed, Mohd N. Ibrahim, Mohd S.A. Yusoff

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5°C to 36.3, 37.0, and 40.0°C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.

Original language	English
Pages (from-to)	45-52
Number of pages	8
Journal	Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology
Volume	110
Issue number	1
DOIs	https://doi.org/10.1385/ABAB:110:1:45
Publication status	Published - Jul 1 2003

Keywords

Interesterification
PS-C 'Amano' II lipase
Palm olein
Slip melting point
Stearic acid

ASJC Scopus subject areas

Biotechnology
Bioengineering
Biochemistry
Applied Microbiology and Biotechnology
Molecular Biology

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title = "Effect of enzymatic interesterification on melting point of palm olein",

abstract = "Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5°C to 36.3, 37.0, and 40.0°C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.",

keywords = "Interesterification, PS-C 'Amano' II lipase, Palm olein, Slip melting point, Stearic acid",

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AU - Yassin, Atif A.A.

AU - Mohamed, Ibrahim O.

AU - Ibrahim, Mohd N.

AU - Yusoff, Mohd S.A.

PY - 2003/7/1

Y1 - 2003/7/1

N2 - Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5°C to 36.3, 37.0, and 40.0°C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.

AB - Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5°C to 36.3, 37.0, and 40.0°C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.

KW - Interesterification

KW - PS-C 'Amano' II lipase

KW - Palm olein

KW - Slip melting point

KW - Stearic acid

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Effect of enzymatic interesterification on melting point of palm olein

Abstract

Keywords

ASJC Scopus subject areas

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