Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin
In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1699168 |
| _version_ | 1818726348130091008 |
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| author | Reyna Janin Flores Ruedas Elena Dibildox-Alvarado Jaime David Pérez Martínez Nayma Itandehuit Murillo Hernández |
| author_facet | Reyna Janin Flores Ruedas Elena Dibildox-Alvarado Jaime David Pérez Martínez Nayma Itandehuit Murillo Hernández |
| author_sort | Reyna Janin Flores Ruedas |
| collection | DOAJ |
| description | In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozyme TL IM) hydrolyzed and esterified lauric, palmitic, and oleic acids. Further, the interesterification decreased the melting and crystallization temperatures by ≈2°C. Additionally, it allowed faster structuring and/or crystallization in both blends as indicated by high G’ values (3.6 × 107 Pa for PS/PKO and 1.3 × 107 Pa for HPS/PKO). Moreover, enzymatic interesterification promoted rapid stabilization of the number and size of HPS/PKO crystals. The results indicated that HPS/PKO is a healthier alternative to PS/PKO with regard to the proportion of unsaturated fatty acids. Finally, the rheological and microstructure analyses suggested that HPS/PKO enzymatically interesterified is a promising candidate for utilization in various fatty products. |
| first_indexed | 2024-12-17T21:56:46Z |
| format | Article |
| id | doaj.art-131681053e2a41bca2422f631af5d5ee |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-17T21:56:46Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-131681053e2a41bca2422f631af5d5ee2022-12-21T21:31:06ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452020-01-0118111010.1080/19476337.2019.16991681699168Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearinReyna Janin Flores Ruedas0Elena Dibildox-Alvarado1Jaime David Pérez Martínez2Nayma Itandehuit Murillo Hernández3Universidad Autónoma de San Luis PotosíUniversidad Autónoma de San Luis PotosíUniversidad Autónoma de San Luis PotosíUniversidad Autónoma de San Luis PotosíIn this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozyme TL IM) hydrolyzed and esterified lauric, palmitic, and oleic acids. Further, the interesterification decreased the melting and crystallization temperatures by ≈2°C. Additionally, it allowed faster structuring and/or crystallization in both blends as indicated by high G’ values (3.6 × 107 Pa for PS/PKO and 1.3 × 107 Pa for HPS/PKO). Moreover, enzymatic interesterification promoted rapid stabilization of the number and size of HPS/PKO crystals. The results indicated that HPS/PKO is a healthier alternative to PS/PKO with regard to the proportion of unsaturated fatty acids. Finally, the rheological and microstructure analyses suggested that HPS/PKO enzymatically interesterified is a promising candidate for utilization in various fatty products.http://dx.doi.org/10.1080/19476337.2019.1699168hybrid palm stearinpalm stearinenzymatic interesterificationtriacylglyceridesrheologymicroscopy |
| spellingShingle | Reyna Janin Flores Ruedas Elena Dibildox-Alvarado Jaime David Pérez Martínez Nayma Itandehuit Murillo Hernández Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin CyTA - Journal of Food hybrid palm stearin palm stearin enzymatic interesterification triacylglycerides rheology microscopy |
| title | Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin |
| title_full | Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin |
| title_fullStr | Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin |
| title_full_unstemmed | Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin |
| title_short | Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin |
| title_sort | enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin |
| topic | hybrid palm stearin palm stearin enzymatic interesterification triacylglycerides rheology microscopy |
| url | http://dx.doi.org/10.1080/19476337.2019.1699168 |
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