Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier
Sucrose ester can be synthesized enzymatically using fatty acid or fatty acid ester. The research has been carried out using methyl ester as a substrate in the synthesis of sucrose ester enzymatically. Initially, methyl ester was synthesized from crude palm kernel oil (off grade) through two-step re...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/10/e3sconf_iseprolocal2023_04014.pdf |
| _version_ | 1797866540583878656 |
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| author | Kurniasih Eka Rahmi Rahmi Darusman Darusman Supardan Muhammad Dani |
| author_facet | Kurniasih Eka Rahmi Rahmi Darusman Darusman Supardan Muhammad Dani |
| author_sort | Kurniasih Eka |
| collection | DOAJ |
| description | Sucrose ester can be synthesized enzymatically using fatty acid or fatty acid ester. The research has been carried out using methyl ester as a substrate in the synthesis of sucrose ester enzymatically. Initially, methyl ester was synthesized from crude palm kernel oil (off grade) through two-step reaction and obtained an ester content 96.5927%. Furthermore, the esterification reaction between methyl ester and sucrose was carried out using Candida antarctica as biocatalyst. This study aimed to determine the effect of reaction time and the ratio of Candida antarctica lipase on the yield of sucrose ester and to perform an emulsion stability test. The observation of esterification reaction time was carried out at 2, 4, 6, 8 and 10 (hours), while the ratio of Candida antarctica was carried out at 0.1; 0.2; 0.3; 0.4 and 0.5 (% w/w). The results showed that the increase in reaction time and the ratio of the lipase had an effect on increasing the yield of sucrose ester. Optimal synthesis of sucrose ester was obtained at reaction time of 10 hours and lipase enzyme ratio was 0.4% (w/w) with 90.45% of yield and emulsion stability at 487 seconds. |
| first_indexed | 2024-04-09T23:26:50Z |
| format | Article |
| id | doaj.art-f97babbe5eef4bb4852cb4109ec6b704 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-09T23:26:50Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-f97babbe5eef4bb4852cb4109ec6b7042023-03-21T10:31:46ZengEDP SciencesE3S Web of Conferences2267-12422023-01-013730401410.1051/e3sconf/202337304014e3sconf_iseprolocal2023_04014Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifierKurniasih Eka0Rahmi Rahmi1Darusman Darusman2Supardan Muhammad Dani3Universitas Syiah Kuala, Graduate School of Agricultural ScienceUniversitas Syiah Kuala, Departement of Chemistry, Faculty of Mathematics and Natural ScienceUniversitas Syiah Kuala, Departement of Soil Science, Faculty of AgriculturalUniversitas Syiah Kuala, Departement of Chemical Engineering, Faculty of EngineeringSucrose ester can be synthesized enzymatically using fatty acid or fatty acid ester. The research has been carried out using methyl ester as a substrate in the synthesis of sucrose ester enzymatically. Initially, methyl ester was synthesized from crude palm kernel oil (off grade) through two-step reaction and obtained an ester content 96.5927%. Furthermore, the esterification reaction between methyl ester and sucrose was carried out using Candida antarctica as biocatalyst. This study aimed to determine the effect of reaction time and the ratio of Candida antarctica lipase on the yield of sucrose ester and to perform an emulsion stability test. The observation of esterification reaction time was carried out at 2, 4, 6, 8 and 10 (hours), while the ratio of Candida antarctica was carried out at 0.1; 0.2; 0.3; 0.4 and 0.5 (% w/w). The results showed that the increase in reaction time and the ratio of the lipase had an effect on increasing the yield of sucrose ester. Optimal synthesis of sucrose ester was obtained at reaction time of 10 hours and lipase enzyme ratio was 0.4% (w/w) with 90.45% of yield and emulsion stability at 487 seconds.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/10/e3sconf_iseprolocal2023_04014.pdf |
| spellingShingle | Kurniasih Eka Rahmi Rahmi Darusman Darusman Supardan Muhammad Dani Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier E3S Web of Conferences |
| title | Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier |
| title_full | Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier |
| title_fullStr | Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier |
| title_full_unstemmed | Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier |
| title_short | Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier |
| title_sort | synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/10/e3sconf_iseprolocal2023_04014.pdf |
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