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Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures

Transesterification with lipases may be used to convert mixtures of fats to plastic fats, making them more suitable for use in edible products. In our study, 1,3-specific (Aspergillus niger, Mucor javanicus, Rhizomucor miehei, Rhizopus javanicus, and Rhizopus niveus) and nonspecific (Pseudomonas sp....

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Main Authors: Lai, Oi Ming, Mohd Ghazali, Hasanah, Chong, Chiew Let
Format: Article
Language:English
English
Published: AOCS Press 1998
Online Access:http://psasir.upm.edu.my/id/eprint/51697/1/51697.pdf
http://psasir.upm.edu.my/id/eprint/51697/7/J%20Americ%20Oil%20Chem%20Soc%20-%201998%20-%20Lai%20-%20Effect%20of%20enzymatic%20transesterification%20on%20the%20melting%20points%20of%20palm.pdf
http://psasir.upm.edu.my/id/eprint/51697/
https://rd.springer.com/article/10.1007/s11746-998-0241-2
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spelling my.upm.eprints.516972024-08-05T03:04:57Z http://psasir.upm.edu.my/id/eprint/51697/ Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures Lai, Oi Ming Mohd Ghazali, Hasanah Chong, Chiew Let Transesterification with lipases may be used to convert mixtures of fats to plastic fats, making them more suitable for use in edible products. In our study, 1,3-specific (Aspergillus niger, Mucor javanicus, Rhizomucor miehei, Rhizopus javanicus, and Rhizopus niveus) and nonspecific (Pseudomonas sp. and Candida rugosa) lipases were used to transesterify mixtures of palm stearin and sunflower oil (PS-SO) at a 40:60 ratio in a solvent-free medium. The transesterified mixtures of PS-SO were analyzed for their percentage free fatty acids (FFA), degree and rate of transesterification, solid fat content, slip melting point (SMP), and melting characteristics by differential scanning calorimetry. Results indicated that Pseudomonas sp. lipase produced the highest degree (77.3%) and rate (50.0 h−1) of transesterification, followed by R. miehei lipase at 32.7% and 27.1 h−1, respectively. The highest percentage FFA liberated was also in the reaction mixtures catalyzed by Pseudomonas sp. (2.5%) lipase and R. miehei (2.4%). Pseudomonas-catalyzed mixtures produced the biggest drop in SMP (13.5°C) and showed complete melting at below body temperature. All results indicated conversion of the PS-SO mixtures to a more fluid product. The findings also suggest that the specificity of lipases may not play a significant role in lowering the melting point of the PS-SO mixtures. AOCS Press 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51697/1/51697.pdf text en http://psasir.upm.edu.my/id/eprint/51697/7/J%20Americ%20Oil%20Chem%20Soc%20-%201998%20-%20Lai%20-%20Effect%20of%20enzymatic%20transesterification%20on%20the%20melting%20points%20of%20palm.pdf Lai, Oi Ming and Mohd Ghazali, Hasanah and Chong, Chiew Let (1998) Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures. Journal of the American Oil Chemists' Society, 75 (7). pp. 881-886. ISSN 0003-021X; ESSN: 1558-9331 https://rd.springer.com/article/10.1007/s11746-998-0241-2 10.1007/s11746-998-0241-2
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
English
description Transesterification with lipases may be used to convert mixtures of fats to plastic fats, making them more suitable for use in edible products. In our study, 1,3-specific (Aspergillus niger, Mucor javanicus, Rhizomucor miehei, Rhizopus javanicus, and Rhizopus niveus) and nonspecific (Pseudomonas sp. and Candida rugosa) lipases were used to transesterify mixtures of palm stearin and sunflower oil (PS-SO) at a 40:60 ratio in a solvent-free medium. The transesterified mixtures of PS-SO were analyzed for their percentage free fatty acids (FFA), degree and rate of transesterification, solid fat content, slip melting point (SMP), and melting characteristics by differential scanning calorimetry. Results indicated that Pseudomonas sp. lipase produced the highest degree (77.3%) and rate (50.0 h−1) of transesterification, followed by R. miehei lipase at 32.7% and 27.1 h−1, respectively. The highest percentage FFA liberated was also in the reaction mixtures catalyzed by Pseudomonas sp. (2.5%) lipase and R. miehei (2.4%). Pseudomonas-catalyzed mixtures produced the biggest drop in SMP (13.5°C) and showed complete melting at below body temperature. All results indicated conversion of the PS-SO mixtures to a more fluid product. The findings also suggest that the specificity of lipases may not play a significant role in lowering the melting point of the PS-SO mixtures.
format Article
author Lai, Oi Ming
Mohd Ghazali, Hasanah
Chong, Chiew Let
spellingShingle Lai, Oi Ming
Mohd Ghazali, Hasanah
Chong, Chiew Let
Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
author_facet Lai, Oi Ming
Mohd Ghazali, Hasanah
Chong, Chiew Let
author_sort Lai, Oi Ming
title Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
title_short Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
title_full Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
title_fullStr Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
title_full_unstemmed Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
title_sort effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
publisher AOCS Press
publishDate 1998
url http://psasir.upm.edu.my/id/eprint/51697/1/51697.pdf
http://psasir.upm.edu.my/id/eprint/51697/7/J%20Americ%20Oil%20Chem%20Soc%20-%201998%20-%20Lai%20-%20Effect%20of%20enzymatic%20transesterification%20on%20the%20melting%20points%20of%20palm.pdf
http://psasir.upm.edu.my/id/eprint/51697/
https://rd.springer.com/article/10.1007/s11746-998-0241-2
_version_ 1806690473373335552
score 13.211869

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