Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase

Interesterification of palm olein with stearic acid by immobilized Pseudomonas lipase in n-hexane was studied. The catalytic performance of the immobilized Pseudomonas was evaluated by determining the change in fatty acid composition and concentration using gas liquid chromatography (GLC), and the c...

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Main Author:	Yassin, Atif Abd Elmoneim Ahmed
Format:	Thesis
Language:	English English
Published:	2001
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Online Access:	http://psasir.upm.edu.my/id/eprint/11183/1/FK_2001_65_.pdf
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id	my-upm-ir.11183
record_format	uketd_dc
spelling	my-upm-ir.111832024-05-31T08:51:17Z Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase 2001-06 Yassin, Atif Abd Elmoneim Ahmed Interesterification of palm olein with stearic acid by immobilized Pseudomonas lipase in n-hexane was studied. The catalytic performance of the immobilized Pseudomonas was evaluated by determining the change in fatty acid composition and concentration using gas liquid chromatography (GLC), and the change in triglyceride composition and concentration using high performance liquid chromatography (HPLC). Interesterification resulted in the formation of trisaturated triglyceride tripalmitin (PPP) and 1,2-dipalmitoyl-stearoyl glycerol (PPS), both of which were absent in the original oil. It also resulted in a decrease in the concentrations of the four main triglycerides in palm olein namely I-palmitoyl-dioleoyl glycerol (POO), 1,3-dipalmitoyl-2-oleoyl glycerol (POP), 1-palmitoyl-2-oleoyl-linoleoyl glycerol (POL) and 1,3-dipalmitoyl-2-linoleoyl glycerol (PLP). On the other hand, interesterification increased the concentrations of 1-stearoyl-dioleoyl glycerol (SOO), 1-palmitoyl-2-oleoyl-stearoyl glycerol (POS) and 1,3-distearoyl-2-0Ieoyl glycerol (SOS). Overall, the combined concentration of polyunsaturates, triunsaturates, and diunsaturates decreased, while that of the full saturates and mono unsaturates increased, thus raising the slip melting point of the final product. Interesterification caused substantial incorporation of stearic acid into the palm olein, with concomitant decreases in the palmitic and oleic acid contents. Immobilizing the Pseudomonas lipase resulted in a fast reaction, with the steady state reached after about 6 hours. Adding water to the reaction mixture increased the lipase activity. 2001-06 Thesis http://psasir.upm.edu.my/id/eprint/11183/ http://psasir.upm.edu.my/id/eprint/11183/1/FK_2001_65_.pdf text en public masters Universiti Putra Malaysia Faculty of Engineering Ibrahim, Mohd Nordin English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
advisor	Ibrahim, Mohd Nordin
topic
spellingShingle	Yassin, Atif Abd Elmoneim Ahmed Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase
description	Interesterification of palm olein with stearic acid by immobilized Pseudomonas lipase in n-hexane was studied. The catalytic performance of the immobilized Pseudomonas was evaluated by determining the change in fatty acid composition and concentration using gas liquid chromatography (GLC), and the change in triglyceride composition and concentration using high performance liquid chromatography (HPLC). Interesterification resulted in the formation of trisaturated triglyceride tripalmitin (PPP) and 1,2-dipalmitoyl-stearoyl glycerol (PPS), both of which were absent in the original oil. It also resulted in a decrease in the concentrations of the four main triglycerides in palm olein namely I-palmitoyl-dioleoyl glycerol (POO), 1,3-dipalmitoyl-2-oleoyl glycerol (POP), 1-palmitoyl-2-oleoyl-linoleoyl glycerol (POL) and 1,3-dipalmitoyl-2-linoleoyl glycerol (PLP). On the other hand, interesterification increased the concentrations of 1-stearoyl-dioleoyl glycerol (SOO), 1-palmitoyl-2-oleoyl-stearoyl glycerol (POS) and 1,3-distearoyl-2-0Ieoyl glycerol (SOS). Overall, the combined concentration of polyunsaturates, triunsaturates, and diunsaturates decreased, while that of the full saturates and mono unsaturates increased, thus raising the slip melting point of the final product. Interesterification caused substantial incorporation of stearic acid into the palm olein, with concomitant decreases in the palmitic and oleic acid contents. Immobilizing the Pseudomonas lipase resulted in a fast reaction, with the steady state reached after about 6 hours. Adding water to the reaction mixture increased the lipase activity.
format	Thesis
qualification_level	Master's degree
author	Yassin, Atif Abd Elmoneim Ahmed
author_facet	Yassin, Atif Abd Elmoneim Ahmed
author_sort	Yassin, Atif Abd Elmoneim Ahmed
title	Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase
title_short	Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase
title_full	Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase
title_fullStr	Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase
title_full_unstemmed	Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase
title_sort	enzymatic interesterification of palmolein with stearic acid by using immobilized pseudomonaslipase
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Engineering
publishDate	2001
url	http://psasir.upm.edu.my/id/eprint/11183/1/FK_2001_65_.pdf
_version_	1804888621608599552

Enzymatic Interesterification of Palmolein with Stearic Acid by Using Immobilized Pseudomonaslipase

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