Effect of enzymatic interesterification on melting point of palm olein
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 triacy...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
2003
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/118895/ http://psasir.upm.edu.my/id/eprint/118895/1/118895.pdf |
| _version_ | 1848867816509276160 |
|---|---|
| author | Yassin, Atif A. A. Mohamed, Ibrahim O. Ibrahim, Mohd N. Yusoff, Mohd S. A. |
| author_facet | Yassin, Atif A. A. Mohamed, Ibrahim O. Ibrahim, Mohd N. Yusoff, Mohd S. A. |
| author_sort | Yassin, Atif A. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T14:42:30Z |
| format | Article |
| id | upm-118895 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:42:30Z |
| publishDate | 2003 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1188952025-07-29T03:34:18Z http://psasir.upm.edu.my/id/eprint/118895/ Effect of enzymatic interesterification on melting point of palm olein Yassin, Atif A. A. Mohamed, Ibrahim O. Ibrahim, Mohd N. Yusoff, Mohd S. A. 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. 2003 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/118895/1/118895.pdf Yassin, Atif A. A. and Mohamed, Ibrahim O. and Ibrahim, Mohd N. and Yusoff, Mohd S. A. (2003) Effect of enzymatic interesterification on melting point of palm olein. Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology, 110 (1). pp. 45-52. ISSN 0273-2289; eISSN: 0273-2289 https://link.springer.com/article/10.1385/ABAB:110:1:45?error=cookies_not_supported&code=57afb70b-6c5b-437b-88e2-148156d69044 10.1385/ABAB:110:1:45 |
| spellingShingle | Yassin, Atif A. A. Mohamed, Ibrahim O. Ibrahim, Mohd N. Yusoff, Mohd S. A. Effect of enzymatic interesterification on melting point of palm olein |
| title | Effect of enzymatic interesterification on melting point of palm olein |
| title_full | Effect of enzymatic interesterification on melting point of palm olein |
| title_fullStr | Effect of enzymatic interesterification on melting point of palm olein |
| title_full_unstemmed | Effect of enzymatic interesterification on melting point of palm olein |
| title_short | Effect of enzymatic interesterification on melting point of palm olein |
| title_sort | effect of enzymatic interesterification on melting point of palm olein |
| url | http://psasir.upm.edu.my/id/eprint/118895/ http://psasir.upm.edu.my/id/eprint/118895/ http://psasir.upm.edu.my/id/eprint/118895/ http://psasir.upm.edu.my/id/eprint/118895/1/118895.pdf |