Lipase catalyzed production of specially fats and monoglyceride laurates from coconut and pili nut oils
1998
Pham, L.J. (Philippines Univ. Los Banos, College, Laguna (Philippines). National Inst. of Molecular Biology and Biotechnology)
Triglyceride content of coconut oil is higher than in pili nut oil while diglyceride and monoglyceride contents are lower. Fatty acid analyses showed two major fatty acids, lauric and cyristic for coconut and oleic for pili nut triglycerides. Regiospecific and stereospecific analysis showed that the dominant fatty acid lauric preferentially attached to the 1, 3 positions for coconut while the dominant oleic acid for pili nut triglycerides is attached to the second position. Using lipase IM-20, motification of the two oils showed blends with more LOL (dilauroyl oleoyl) and LOP (lauroyl oleoyl palmitoyl) fractions which are intermediate of the oil substrates used. Fractionation produced a melting temperature similar to cocoa butter's melting range. Optimization of lipase systems showed equilibrium to be achieved after 4 hours, hexane as solvent and enzyme content at 10 percent. Monoglycerides were prepared with lipozyme IM-20 with monoglyceride production of 70-80 percent and monolaurin at 42 percent. Interesterified coco-pili blends were used in frying oil formulation and mayonnaise formulations. The 70:30 ratio was established to be the best ratio for frying oils and incorporation of less than 77 percent in mayonnaise production was achieved
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