Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends
The effect of transesterification of engkabang (Shorea macrophylla) fat - canola oil (EF35/CaO65) blend by Mucor miehei lipase (1%, w/w oil) in a solvent-free system was investigated at different time intervals of 6 h, 12 h and 24 h. Compositional changes of the samples withdrawn at specified time i...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/76413/ http://psasir.upm.edu.my/id/eprint/76413/1/03.pdf |
| _version_ | 1848857961207693312 |
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| author | Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna Mustafa, Shuhaimi Mat Sahri, Miskandar |
| author_facet | Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna Mustafa, Shuhaimi Mat Sahri, Miskandar |
| author_sort | Mohamed Roslan, Nur Illiyin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of transesterification of engkabang (Shorea macrophylla) fat - canola oil (EF35/CaO65) blend by Mucor miehei lipase (1%, w/w oil) in a solvent-free system was investigated at different time intervals of 6 h, 12 h and 24 h. Compositional changes of the samples withdrawn at specified time intervals while the reaction in progress were analysed by chromatography, whereas the polymorphic forms and thermal properties were analysed by using X-ray diffraction and differential scanning calorimetry, respectively. There were increases in the amounts of monounsaturated and triunsaturated triacylglycerol (TAG) molecular groups with concurrent reductions of the proportions of desaturated TAG molecular groups during different time intervals. This changing TAG composition led to changes in crystallisation behaviour and thermal properties of the samples, reducing some enthalpy values. All samples withdrawn at different time intervals displayed both β' and β type crystal polymorphs even though engkabang fat itself was predominantly β‐type. In terms of melting, solidification and polymorphic properties, the sample withdrawn at 6 h time interval was found to display the closest similarity to lard (LD). |
| first_indexed | 2025-11-15T12:05:52Z |
| format | Article |
| id | upm-76413 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:05:52Z |
| publishDate | 2019 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-764132020-02-04T04:10:52Z http://psasir.upm.edu.my/id/eprint/76413/ Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna Mustafa, Shuhaimi Mat Sahri, Miskandar The effect of transesterification of engkabang (Shorea macrophylla) fat - canola oil (EF35/CaO65) blend by Mucor miehei lipase (1%, w/w oil) in a solvent-free system was investigated at different time intervals of 6 h, 12 h and 24 h. Compositional changes of the samples withdrawn at specified time intervals while the reaction in progress were analysed by chromatography, whereas the polymorphic forms and thermal properties were analysed by using X-ray diffraction and differential scanning calorimetry, respectively. There were increases in the amounts of monounsaturated and triunsaturated triacylglycerol (TAG) molecular groups with concurrent reductions of the proportions of desaturated TAG molecular groups during different time intervals. This changing TAG composition led to changes in crystallisation behaviour and thermal properties of the samples, reducing some enthalpy values. All samples withdrawn at different time intervals displayed both β' and β type crystal polymorphs even though engkabang fat itself was predominantly β‐type. In terms of melting, solidification and polymorphic properties, the sample withdrawn at 6 h time interval was found to display the closest similarity to lard (LD). Faculty of Food Science and Technology, Universiti Putra Malaysia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/76413/1/03.pdf Mohamed Roslan, Nur Illiyin and Marikkar, Jalaldeen Mohammed Nazrim and Abdul Manaf, Yanty Noorzianna and Mustafa, Shuhaimi and Mat Sahri, Miskandar (2019) Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends. International Food Research Journal, 26 (5). pp. 1427-1435. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/26%20(05)%202019/03.pdf |
| spellingShingle | Mohamed Roslan, Nur Illiyin Marikkar, Jalaldeen Mohammed Nazrim Abdul Manaf, Yanty Noorzianna Mustafa, Shuhaimi Mat Sahri, Miskandar Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends |
| title | Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends |
| title_full | Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends |
| title_fullStr | Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends |
| title_full_unstemmed | Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends |
| title_short | Effect of enzymatic transesterification using Mucor miehei lipase on physicochemical properties of engkabang (Shorea macrophylla) fat - canola oil blends |
| title_sort | effect of enzymatic transesterification using mucor miehei lipase on physicochemical properties of engkabang (shorea macrophylla) fat - canola oil blends |
| url | http://psasir.upm.edu.my/id/eprint/76413/ http://psasir.upm.edu.my/id/eprint/76413/ http://psasir.upm.edu.my/id/eprint/76413/1/03.pdf |