Production of trans-free interesterified fat using indigenously immobilized lipase
2019
AbstractEnzymatic interesterification was carried out between high-oleic canola oil and fully hydrogenated soybean oil using indigenously immobilized Thermomyces lanuginosus lipas substrate concentration, moisture content of enzyme, and enzyme load. Interesterification resulted in a decrease in the concentration of tri-unsaturated and trisaturated TAG and an increase of mono- and di-saturated TAG as observed by reversed-phase HPLC. The alteration in TAG composition and the presence of new TAG species after interesterification was correlated with extended plasticity characterized by lower slip melting point with a significant change in functionality and consistency of the interesterified product. Thermal and structural properties of the blends before and after interesterification were assessed by differential scanning calorimetry (DSC), X-ray diffraction and polarized light microscopy. Trans-fat analysis indicated the absence of any trans fatty acid in the final interesterified product. The resultant inter...
Keywords:
- Differential scanning calorimetry
- Interesterified fat
- Substrate (chemistry)
- Lipase
- Slip melting point
- Chromatography
- Fatty acid
- Polarized light microscopy
- Composition (visual arts)
- Chemistry
- Enzymatic interesterification
- Thermomyces lanuginosus
- trans free
- Canola
- immobilized lipase
- substrate concentration
- HYDROGENATED SOYBEAN OIL
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- Source
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