Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis : optimization using response surface methodology

Cheong, Ling Zhi and Tan, Chin Ping and Arifin, Norlelawati and Lo, Seong Koon and Lai, Oi Ming (2007) Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis : optimization using response surface methodology. Food Chemistry, 105 (4). pp. 1614-1622. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2007.03.070

Abstract

Partial hydrolysis using Lipozyme RMIM lipase in a solvent-free system was used to produce a diacylglycerol (DAG)-enriched palm olein. Response surface methodology (RSM) was applied to model and optimize the reaction conditions namely water content (30– 70 wt% of enzyme mass), enzyme load (5–15 wt% of oil mass), reaction temperature (45–85 C) and reaction time (6–16 h). Well fitting models were successfully established for both DAG yield (R2 = 0.8788) and unhydrolysed triacylglycerol (TAG) (R2 = 0.8653) through multiple linear regressions with backward elimination. Chi-square test indicated that there were no significant (P > 0.05) differences between the observed and predicted values for both models. All reaction conditions had positive effects on DAG yield and negative effects on unhydrolysed TAG. Optimal reaction conditions were: 50 wt% water content, 10 wt% enzyme load, 65C of reaction temperature and 12 h of reaction time. The process was further up-scaled to a 9 kg production in a continuous packed bed bioreactor. Results indicated that upscaling was possible with a similar DAG yield (32 wt%) as in lab scale. Purification of the DAG oil using short path distillation yielded a DAG-enriched palm olein with 60 wt% DAG and 40 wt% TAG which is suitable for margarine, spread or shortening applications.

Item Type:Article
Keyword:Partial hydrolysis, Diacyglycerol, Rhizomucor meihei, Optimization, Response surface methodology, Palm olein, Central composite rotatable design (CCRD)
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
DOI Number:10.1016/j.foodchem.2007.03.070
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2007.03.070
ID Code:6516
Deposited By: Samsida Samsudin
Deposited On:19 May 2010 09:10
Last Modified:19 Aug 2010 05:41

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