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Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients

A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymat...

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Main Authors: Marikkar, Mohammed Nazrim, Nasyrah, A.R., Mirghani, Mohamed Elwathig Saeed, Dzulkifly, M.H.
Format: Conference or Workshop Item
Language:English
English
Published: Kulliyah of Engineering, International Islamic University Malaysia 2016
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf
http://irep.iium.edu.my/51440/8/51440-up-date.pdf
http://irep.iium.edu.my/51440/
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spelling my.iium.irep.514402016-08-15T01:34:30Z http://irep.iium.edu.my/51440/ Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H. QD Chemistry A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymatic glycerolysis of EF is found to yield 31.11% MAG and 27.78% DAG, which is comparable to the yield potential of CB. The fatty acid compositional patterns of MAG and DAG derived from these two fats is also comparably similar though not identical. Stearic is the most dominant fatty acid in both of them. This study suggests that enzymatic solid-phase glycerolysis of EF could be comparable to that of CB under the experimental condition adopted. Hence, EF could be a potential alternative raw material to CB for MAG and DAG preparation. Kulliyah of Engineering, International Islamic University Malaysia 2016-07-25 Conference or Workshop Item REM application/pdf en http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf application/pdf en http://irep.iium.edu.my/51440/8/51440-up-date.pdf Marikkar, Mohammed Nazrim and Nasyrah, A.R. and Mirghani, Mohamed Elwathig Saeed and Dzulkifly, M.H. (2016) Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients. In: 4th International Conference on Biotechnology Engineering 2016 (ICBioE 2016), 25th-27th July 2016, Kuala Lumpur.
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
topic QD Chemistry
spellingShingle QD Chemistry
Marikkar, Mohammed Nazrim
Nasyrah, A.R.
Mirghani, Mohamed Elwathig Saeed
Dzulkifly, M.H.
Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
description A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymatic glycerolysis of EF is found to yield 31.11% MAG and 27.78% DAG, which is comparable to the yield potential of CB. The fatty acid compositional patterns of MAG and DAG derived from these two fats is also comparably similar though not identical. Stearic is the most dominant fatty acid in both of them. This study suggests that enzymatic solid-phase glycerolysis of EF could be comparable to that of CB under the experimental condition adopted. Hence, EF could be a potential alternative raw material to CB for MAG and DAG preparation.
format Conference or Workshop Item
author Marikkar, Mohammed Nazrim
Nasyrah, A.R.
Mirghani, Mohamed Elwathig Saeed
Dzulkifly, M.H.
author_facet Marikkar, Mohammed Nazrim
Nasyrah, A.R.
Mirghani, Mohamed Elwathig Saeed
Dzulkifly, M.H.
author_sort Marikkar, Mohammed Nazrim
title Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_short Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_full Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_fullStr Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_full_unstemmed Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_sort enzymatic production of mono- and di- acylglycerols from engkabang fat as halal food ingredients
publisher Kulliyah of Engineering, International Islamic University Malaysia
publishDate 2016
url http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf
http://irep.iium.edu.my/51440/8/51440-up-date.pdf
http://irep.iium.edu.my/51440/
_version_ 1643613953857683456
score 13.211869

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