Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein
The effects of enzymatic transesterification on the melting behavior of palm stearin and palm olein, each blended separately with flaxseed oil in the ratio of 90∶10 and catalyzed by various types of lipases, were studied. The commercial lipases used were Lipozyme IM, Novozyme 435, and myceliumbound...
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| Format: | Article |
| Language: | English English |
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AOCS Press
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/58558/1/Effect%20of%20enzymatic%20transesterification%20with%20flaxseed%20oil%20on%20the%20high-melting%20glycerides%20of%20palm%20stearin%20and%20palm%20olein.pdf http://psasir.upm.edu.my/id/eprint/58558/7/J%20Americ%20Oil%20Chem%20Soc%20-%202003%20-%20Long%20-%20Effect%20of%20enzymatic%20transesterification%20with%20flaxseed%20oil%20on%20the%20high%E2%80%90melting.pdf |
| _version_ | 1811137490732449792 |
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| author | Long, Kamariah Zubir, Ishak Hussin, Abu Bakar Idris, Noraini Mohd Ghazali, Hasanah Lai, Oi Ming |
| author_facet | Long, Kamariah Zubir, Ishak Hussin, Abu Bakar Idris, Noraini Mohd Ghazali, Hasanah Lai, Oi Ming |
| author_sort | Long, Kamariah |
| collection | UPM |
| description | The effects of enzymatic transesterification on the melting behavior of palm stearin and palm olein, each blended separately with flaxseed oil in the ratio of 90∶10 and catalyzed by various types of lipases, were studied. The commercial lipases used were Lipozyme IM, Novozyme 435, and myceliumbound lipases of Aspergillus flavus and A. oryzae. The slip melting point (SMP) of the palm stearin/flaxseed oil (PS/FS) mixture transesterified with lipases decreased, with the highest drop noted for the mixture transesterified with Lipozyme IM. However, when palm stearin was replaced with palm olein, the SMP of the palm olein/flaxseed oil (PO/FS) mixture increased, with the commercial lipases causing an increase of 41 to 48% compared to the nontransesterified material. As expected, the solid fat content (SFC) of the transesterified PS/FS was lower at all temperatures than that of the nontransesterified PS/FS sample. In contrast, all transesterified PO/FS increased in SFC, particularly at 10°C. Results from DSc and HPLC analyses showed that the high-melting glycerides, especially the tripalmitin of palm stearin, were hydrolyzed. Consequently, 1,3-dipalmitoylglycerol was found to accumulate in the mixture. There was no difference in the FA compositions between the transesterified and nontransesterified mixtures. |
| first_indexed | 2024-03-06T09:32:44Z |
| format | Article |
| id | upm.eprints-58558 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-09-25T03:35:08Z |
| publishDate | 2003 |
| publisher | AOCS Press |
| record_format | dspace |
| spelling | upm.eprints-585582024-08-05T23:56:16Z http://psasir.upm.edu.my/id/eprint/58558/ Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein Long, Kamariah Zubir, Ishak Hussin, Abu Bakar Idris, Noraini Mohd Ghazali, Hasanah Lai, Oi Ming The effects of enzymatic transesterification on the melting behavior of palm stearin and palm olein, each blended separately with flaxseed oil in the ratio of 90∶10 and catalyzed by various types of lipases, were studied. The commercial lipases used were Lipozyme IM, Novozyme 435, and myceliumbound lipases of Aspergillus flavus and A. oryzae. The slip melting point (SMP) of the palm stearin/flaxseed oil (PS/FS) mixture transesterified with lipases decreased, with the highest drop noted for the mixture transesterified with Lipozyme IM. However, when palm stearin was replaced with palm olein, the SMP of the palm olein/flaxseed oil (PO/FS) mixture increased, with the commercial lipases causing an increase of 41 to 48% compared to the nontransesterified material. As expected, the solid fat content (SFC) of the transesterified PS/FS was lower at all temperatures than that of the nontransesterified PS/FS sample. In contrast, all transesterified PO/FS increased in SFC, particularly at 10°C. Results from DSc and HPLC analyses showed that the high-melting glycerides, especially the tripalmitin of palm stearin, were hydrolyzed. Consequently, 1,3-dipalmitoylglycerol was found to accumulate in the mixture. There was no difference in the FA compositions between the transesterified and nontransesterified mixtures. AOCS Press 2003 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/58558/1/Effect%20of%20enzymatic%20transesterification%20with%20flaxseed%20oil%20on%20the%20high-melting%20glycerides%20of%20palm%20stearin%20and%20palm%20olein.pdf text en http://psasir.upm.edu.my/id/eprint/58558/7/J%20Americ%20Oil%20Chem%20Soc%20-%202003%20-%20Long%20-%20Effect%20of%20enzymatic%20transesterification%20with%20flaxseed%20oil%20on%20the%20high%E2%80%90melting.pdf Long, Kamariah and Zubir, Ishak and Hussin, Abu Bakar and Idris, Noraini and Mohd Ghazali, Hasanah and Lai, Oi Ming (2003) Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein. Journal of the American Oil Chemists' Society, 80 (2). pp. 133-137. ISSN 0003-021X; ESSN: 1558-9331 https://link.springer.com/article/10.1007%2Fs11746-003-0665-5 10.1007/s11746-003-0665-5 |
| spellingShingle | Long, Kamariah Zubir, Ishak Hussin, Abu Bakar Idris, Noraini Mohd Ghazali, Hasanah Lai, Oi Ming Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein |
| title | Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein |
| title_full | Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein |
| title_fullStr | Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein |
| title_full_unstemmed | Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein |
| title_short | Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein |
| title_sort | effect of enzymatic transesterification with flaxseed oil on the high melting glycerides of palm stearin and palm olein |
| url | http://psasir.upm.edu.my/id/eprint/58558/1/Effect%20of%20enzymatic%20transesterification%20with%20flaxseed%20oil%20on%20the%20high-melting%20glycerides%20of%20palm%20stearin%20and%20palm%20olein.pdf http://psasir.upm.edu.my/id/eprint/58558/7/J%20Americ%20Oil%20Chem%20Soc%20-%202003%20-%20Long%20-%20Effect%20of%20enzymatic%20transesterification%20with%20flaxseed%20oil%20on%20the%20high%E2%80%90melting.pdf |
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