Enzymatic interesterification of coconut-corn oil mixtures
1997
Javier, R.B. Jr.
Enzymatic interesterification of coconut-corn oil mixtures were carried out using a lipase from Rhizopus delemar. Hydrolysis and interesterification reactions that were occurring simultaneously were monitored by HPLC [high-performance liquid chromatography] of interesterified glycerides and by GLC [gas-liquid chromatography] of liberated FFA [free fatty acid]. Changes in triglyceride concentration were observed. Triglycerides with acyl carbon number 30, 36 and 42 increased from 16.93 percent to 17.62 percent, 33.11 percent to 44.48 percent and from 12.19 percent to 20.53 percent, respectively. On the other hand, triglycerides with acyl carbon number 24 and 48 decreased from 16.07 percent to 3.68 percent and from 21.70 percent to 13.69 percent, respectively. Results suggest that structured lipids were formed as confirmed by chromatographic analysis. This was further validated by melting point data where the structured lipids exhibited a narrower range of 26.2-28.5 deg C, in contrast to that of the physical blend (22.7-31.7 deg C). However, no differences in chemical properties such as iodine number and saponification value were noted
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