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Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei

The transesterification activity of mycelium-bound lipase from Rhizomucor miehei on palm kernel olein:anhydrous milk fat (PKO:AMF) blends was investigated. Commercial immobilised R. miehei lipase preparation, Lipozyme IM60 (Novo Nordisk), was used as a comparison. Mixtures of PKO:AMF, at ratios of 1...

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Main Authors: Liew, Margaret Y.B., Ghazali, H.M., Long, K., Lai, O.M., Yazid, A.M.
Format: Article
Language:English
Published: Elsevier 2001
Online Access:http://psasir.upm.edu.my/id/eprint/112478/3/112478.pdf
http://psasir.upm.edu.my/id/eprint/112478/
https://linkinghub.elsevier.com/retrieve/pii/S0308814600002557
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spelling my.upm.eprints.1124782025-02-05T01:48:13Z http://psasir.upm.edu.my/id/eprint/112478/ Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei Liew, Margaret Y.B. Ghazali, H.M. Long, K. Lai, O.M. Yazid, A.M. The transesterification activity of mycelium-bound lipase from Rhizomucor miehei on palm kernel olein:anhydrous milk fat (PKO:AMF) blends was investigated. Commercial immobilised R. miehei lipase preparation, Lipozyme IM60 (Novo Nordisk), was used as a comparison. Mixtures of PKO:AMF, at ratios of 100:0, 70:30, 60:40, 50:50 and 0:100, were transesterified using either enzyme in a solvent-free system. The triglyceride (TG) profile, slip melting point, solid fat content, melting thermogram and the polymorphic form of the unreacted and transesterified mixtures were evaluated. Results indicated that transesterification by either enzyme was able to produce an oil mixture with new TG profiles, generally lower slip melting points and solid fat contents. The melting thermograms from differential scanning calorimetry analysis indicated changes in the triglyceride's crystalline composition and an overall shift to lower melting TG. Although the catalytic activities were similar for both lipases, Lipozyme-catalysed mixtures produced higher degrees of transesterification (43-51%) than mycelium-bound lipase-catalysed (22-34%) mixtures. This study also demonstrated that the transesterified PKO:AMF mixture at 70:30 ratio completely melted at 25C, and this meets the melting criteria for fat used in ice cream formulation. Elsevier 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/112478/3/112478.pdf Liew, Margaret Y.B. and Ghazali, H.M. and Long, K. and Lai, O.M. and Yazid, A.M. (2001) Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei. Food Chemistry, 72 (4). pp. 447-454. ISSN 0308-8146; eISSN: 1873-7072 https://linkinghub.elsevier.com/retrieve/pii/S0308814600002557 10.1016/s0308-8146(00)00255-7
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The transesterification activity of mycelium-bound lipase from Rhizomucor miehei on palm kernel olein:anhydrous milk fat (PKO:AMF) blends was investigated. Commercial immobilised R. miehei lipase preparation, Lipozyme IM60 (Novo Nordisk), was used as a comparison. Mixtures of PKO:AMF, at ratios of 100:0, 70:30, 60:40, 50:50 and 0:100, were transesterified using either enzyme in a solvent-free system. The triglyceride (TG) profile, slip melting point, solid fat content, melting thermogram and the polymorphic form of the unreacted and transesterified mixtures were evaluated. Results indicated that transesterification by either enzyme was able to produce an oil mixture with new TG profiles, generally lower slip melting points and solid fat contents. The melting thermograms from differential scanning calorimetry analysis indicated changes in the triglyceride's crystalline composition and an overall shift to lower melting TG. Although the catalytic activities were similar for both lipases, Lipozyme-catalysed mixtures produced higher degrees of transesterification (43-51%) than mycelium-bound lipase-catalysed (22-34%) mixtures. This study also demonstrated that the transesterified PKO:AMF mixture at 70:30 ratio completely melted at 25C, and this meets the melting criteria for fat used in ice cream formulation.
format Article
author Liew, Margaret Y.B.
Ghazali, H.M.
Long, K.
Lai, O.M.
Yazid, A.M.
spellingShingle Liew, Margaret Y.B.
Ghazali, H.M.
Long, K.
Lai, O.M.
Yazid, A.M.
Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
author_facet Liew, Margaret Y.B.
Ghazali, H.M.
Long, K.
Lai, O.M.
Yazid, A.M.
author_sort Liew, Margaret Y.B.
title Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
title_short Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
title_full Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
title_fullStr Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
title_full_unstemmed Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
title_sort physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from rhizomucor miehei
publisher Elsevier
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/112478/3/112478.pdf
http://psasir.upm.edu.my/id/eprint/112478/
https://linkinghub.elsevier.com/retrieve/pii/S0308814600002557
_version_ 1823276347923890176
score 13.239859

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