Abstract
Immobilized PS-C ‘Amano’ II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5°C to 36.3, 37.0, and 40.0°C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.
Similar content being viewed by others
References
Yokozek, K., Yamanaka, S., Takinami, K., Hirose, Y., Tanaka, A., Sonomoto, K., and Fukui, S. (1982), Appl. Microbiol. Biol. 14, 1–5.
Mensik, K. P. and Katan, M. B. (1990), J. Med. 323, 439–445.
Zock, P. L. and Katan, M. B. (1992), J. Lipid Res. 33, 399–410.
Willett, W. E., Stampfer, M. J., Menson, J. E., Coldtiz, G. A., Speizer, F. E., Rosner, B. A., Sampson, C. A., and Hennenkens, C. T. (1993), Lancet 341, 581–585.
Hernandez, E. and Lusas, E. W. (1997), Food Technol. 5, 72–76.
Ghazali, H. M., Hamidah, S., and Che Man, Y. B. (1995), J. Am. Oil Chem. Soc. 72, 633–636.
Zainal, Z. and Yusoff, M. S. A. (1999), J. Am. Oil Chem. Soc. 76, 1003–1008.
Rattray, J. B. M. (1984), J. Am. Oil Chem. Soc. 61, 1701–1711.
Yamane, T. (1987), J. Am. Oil Chem. Soc. 64, 1657–1662.
Mittelbach, M. (1990), J. Am. Oil Chem. Soc. 67, 168–170.
Martinek, K., Semenov, A. N., and Berezin, I. V. (1981), Biochim. Biophys. Acta. 658, 76–89.
Yamane, T., Kojima, Y., Ichiryu, T., Nagata, M., and Shimitzu, S. (1989), Biotechnol. Bioeng. 34, 838–843.
Mojovic, L., Siler-Marinkovic, S., Kukic, G., and Vunjak-Novakovic, G. (1993), Enzyme Microb. Technol. 15, 438–443.
Firestone, D., ed. (1989), Official and Recommended Practices of the American Oil Chemists' Society, 4th ed., AOCS Press, Champaign, IL.
Foglia, T. A., Petruso, K., and Feairheller, S. H. (1993), J. Am. Oil Chem. Soc. 70, 281–285.
PORIM. (1995), in Methods of Test for Palm Oil and Palm Oil Products, Palm Oil Research Institute of Malaysia, Bandar Baru Bangi, Kajang Selangor, Malaysia.
Macrae, A. R. (1985), in Biocatalysts in Organic Synthesis, Elsevier Science, Amsterdam, The Netherlands, pp. 195–208.
Lai, O. M., Ghazali, H. M., and Chong, C. L. (1998), J. Am. Oil Chem. Soc. 75, 953–959.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Yassin, A.A.A., Mohamed, I.O., Ibrahim, M.N. et al. Effect of enzymatic interesterification on melting point of palm olein. Appl Biochem Biotechnol 110, 45–52 (2003). https://doi.org/10.1385/ABAB:110:1:45
Received:
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1385/ABAB:110:1:45