New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey

Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries. In spite of various nutritional studies, palm olein is also not well considered as recom...

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Main Author: Saw, Mei Huey
Format: Thesis
Published: 2010
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Online Access:http://studentsrepo.um.edu.my/4374/3/Preface.pdf
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spelling my.um.stud.43742014-09-27T01:29:46Z New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey Saw, Mei Huey Q Science (General) QD Chemistry Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries. In spite of various nutritional studies, palm olein is also not well considered as recommended choice due to its higher saturation content. Against these factors, there is a need to reduce its saturation content. In this study, the saturation content in palm olein was reduced through the combination of enzymatic interesterification and dry fractionation. Enzymatic interesterification allows interchanging of acyl groups between and within triacylglycerols (TAG) molecules, specifically at sn-1 and -3 positions to form new TAG species such as triunsaturated (mainly OLL, OLO, and OOO) and trisaturated TAG (PPP and PPS). The high melting trisaturated TAG can facilitate the crystallization of the interesterified palm olein, and easily removed as stearin fraction during fractionation process. Two sn-1,3 specific immobilized lipases; Lipozyme® TL IM (Thermomyces Lanuginosa) and Lipozyme® RM IM (Rhizomucor Miehei) were selected as biocatalysts for interesterification in solvent-free system. The pilot-scale enzymatic interesterification using packed-bed Lipozyme® TL IM produced the greatest amount of trisaturated TAG (5.5%), followed by 5%w/w of Lipozyme® TL IM in batch reaction (4.5%) and 2%w/w of Lipozyme® RM IM in batch reaction (1.9%). The enzymatic interesterification with combination of dry fractionation had successfully reduced the saturation content of palm olein IV 62 from 41.7% to 33.3%, and 33.9%, 36.5% through packed-bed TLIM, batch TLIM, and batch RMIM, respectively. The IV was increased from 62.0 to 70.7 for batch TLIM and packed-bed TLIM olein products, and 67.4 for batch RMIM olein product. 2010 Thesis NonPeerReviewed application/pdf http://studentsrepo.um.edu.my/4374/3/Preface.pdf application/pdf http://studentsrepo.um.edu.my/4374/2/Main_Thesis_(Saw_Mei_Huey_SGR070026).pdf http://pendeta.um.edu.my/client/default/search/detailnonmodal/ent:$002f$002fSD_ILS$002f796$002fSD_ILS:796992/one?qu=New+palm+oil+products+by+enzymatic Saw, Mei Huey (2010) New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey. Masters thesis, University of Malaya. http://studentsrepo.um.edu.my/4374/
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Student Repository
url_provider http://studentsrepo.um.edu.my/
topic Q Science (General)
QD Chemistry
spellingShingle Q Science (General)
QD Chemistry
Saw, Mei Huey
New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey
description Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries. In spite of various nutritional studies, palm olein is also not well considered as recommended choice due to its higher saturation content. Against these factors, there is a need to reduce its saturation content. In this study, the saturation content in palm olein was reduced through the combination of enzymatic interesterification and dry fractionation. Enzymatic interesterification allows interchanging of acyl groups between and within triacylglycerols (TAG) molecules, specifically at sn-1 and -3 positions to form new TAG species such as triunsaturated (mainly OLL, OLO, and OOO) and trisaturated TAG (PPP and PPS). The high melting trisaturated TAG can facilitate the crystallization of the interesterified palm olein, and easily removed as stearin fraction during fractionation process. Two sn-1,3 specific immobilized lipases; Lipozyme® TL IM (Thermomyces Lanuginosa) and Lipozyme® RM IM (Rhizomucor Miehei) were selected as biocatalysts for interesterification in solvent-free system. The pilot-scale enzymatic interesterification using packed-bed Lipozyme® TL IM produced the greatest amount of trisaturated TAG (5.5%), followed by 5%w/w of Lipozyme® TL IM in batch reaction (4.5%) and 2%w/w of Lipozyme® RM IM in batch reaction (1.9%). The enzymatic interesterification with combination of dry fractionation had successfully reduced the saturation content of palm olein IV 62 from 41.7% to 33.3%, and 33.9%, 36.5% through packed-bed TLIM, batch TLIM, and batch RMIM, respectively. The IV was increased from 62.0 to 70.7 for batch TLIM and packed-bed TLIM olein products, and 67.4 for batch RMIM olein product.
format Thesis
author Saw, Mei Huey
author_facet Saw, Mei Huey
author_sort Saw, Mei Huey
title New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey
title_short New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey
title_full New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey
title_fullStr New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey
title_full_unstemmed New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey
title_sort new palm oil products by enzymatic interesterification and dry fractionation / saw mei huey
publishDate 2010
url http://studentsrepo.um.edu.my/4374/3/Preface.pdf
http://studentsrepo.um.edu.my/4374/2/Main_Thesis_(Saw_Mei_Huey_SGR070026).pdf
http://pendeta.um.edu.my/client/default/search/detailnonmodal/ent:$002f$002fSD_ILS$002f796$002fSD_ILS:796992/one?qu=New+palm+oil+products+by+enzymatic
http://studentsrepo.um.edu.my/4374/
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