Structured triacylglycerol of palm-based margarine fat by continuous enzymatic interesterification
2007
Nuzul Amri, I. | Xu, Xuebing
Margarine can be produced either by hydrogenation, blending or interesterification (enzymatic or chemical). Previously, partial hydrogenation was widely applied for margarine production but the process has been removed from margarine plant due to formation of trans fatty acid. Most interesterification reactions are conducted by the chemical process. However, this scenario is slowly changing with the advent of enzymatic process. Regiospecificity of lipases enable the production of structured lipids, which can be tailor-made to the desired characteristics. Furthermore, it is also possible to improve the nutritional value of natural lipids via the enzymatic process by re-arranging the sn-1, 3 fatty acids in the triacylglycerol and preserving the essential fatty acids at the sn-2position. This paper would address the effect of enzymatic interesterification of palm stearin/palm kernel oil/fish oil on physical properties ofthe blend and enzyme stability. A continuous enzymatic interesterification was conducted by a packed bed reactor using a 200 mm X 15 mm i.d. stainless steel column filled with Lipozyme TL 1M (Thermomyces lanuginosa). lnteresterified products had a sharper melting point as compared to the blend. Deactivation rate ofthe enzyme subjected to a blend containing 10%fish oil wasthree times higher than the one without fish oil.
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