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Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from Candida antarctica to simulate the properties of lard


Citation

Mohamed Roslan, Nur Illiyin and Marikkar, Jalaldeen Mohamed Nazrim and Loke, Mei Key and Musthafa, Shuhaimi and Basri, Mahiran and Mat Saari, Miskandar (2014) Interesterification of engkabang (Shorea macrophylla) fat - canola oil blend with lipase from Candida antarctica to simulate the properties of lard. Journal of Oleo Science, 63 (1). pp. 39-46. ISSN 1345-8957; ESSN: 1347-3352

Abstract / Synopsis

A study was carried out to compare the composition and thermal properties of lard (LD) and engkabang fat (EF) - canola oil (CaO) blend interesterified with Candida antartica lipase (C. antartica). A fat blend EF-4 (40% EF in CaO) was prepared and interesterified using C. antartica lipase at 60°C for different time intervals (6 h, 12 h and 24 h) with 200 rpm agitation. The fat blends before and after interesterification were compared to LD with respect to their slip melting points (SMP), fatty acid and triacyglycerol (TAG) compositions, melting, solidification and polymorphic properties. Result showed that the slip melting point (SMP) of the fat blend interesterified for 6 h was the closest to that of LD. The solid fat content (SFC) values of fat blends interesterified for 12 and 24 h were found to become equal to those of LD within the temperature range of 0 to 20°C. In addition, all three interesterified blends had SFC values similar to those of LD within the temperature range of 30-40°C. According to thermal analysis, the transition of the fat blend interesterified for 24 h appearing at -2.39°C was similar to the low melting thermal transition of LD and the transition of the fat blend interesterified for 12 h appearing at 26.25°C was similar to the high melting thermal transition of LD. However, there is no compatibility between LD and all three interesterified blends with regard to polymorphic behaviour.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Science
Halal Products Research Institute
DOI Number: https://doi.org/10.5650/jos.ess13115
Publisher: Japan Oil Chemists' Society
Keywords: Canola oil; Engkabang fat; Interesterified blend; Lard alternative; Thermal behaviour; Shorea macrophylla
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 10 Dec 2015 08:40
Last Modified: 10 Dec 2015 08:40
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.5650/jos.ess13115
URI: http://psasir.upm.edu.my/id/eprint/34235
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