Incorporation of Palmitic Acid or Stearic Acid into Soybean Oils Using Enzymatic Interesterification

Incorporations of nature fatty acids which were palmitic acid and stearic acid into the end positions of soybean oils were done using sn-1,3 specific immobilised lipase from Rhizomucor miehei at different ratios in order to produce symmetrical triglycerides without changing the fatty acids at sn-2 p...

Full description

Saved in:
Bibliographic Details
Published inJournal of oleo science Vol. 65; no. 9; p. 797
Main Authors Teh, Soek Sin, Voon, Phooi Tee, Hock Ong, Augustine Soon, Choo, Yuen May
Format Journal Article
LanguageEnglish
Published Japan 01.09.2016
Subjects
Enzymes, Immobilized - chemistry
Enzymes, Immobilized - metabolism
Esterification
Lipase - chemistry
Lipase - metabolism
Palmitic Acid - chemistry
Palmitic Acid - metabolism
Rhizomucor - enzymology
Soybean Oil - chemistry
Soybean Oil - metabolism
Stearic Acids - chemistry
Stearic Acids - metabolism
Online AccessGet more information

Cover

More Information
Summary:Incorporations of nature fatty acids which were palmitic acid and stearic acid into the end positions of soybean oils were done using sn-1,3 specific immobilised lipase from Rhizomucor miehei at different ratios in order to produce symmetrical triglycerides without changing the fatty acids at sn-2 position. The optimum ratio for the process was 25:75 w/w. There were 19.2% increase of SFA for P25 and 16% increase for S25 at the sn-1,3 positions. The research findings indicated that the structured lipids produced from enzymatic interesterification possessed a higher oxidative stability than soybean oil. The newly formed structured lipids (SUS type) could be good sources for various applications in food industry.
ISSN:1347-3352