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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(2): 511-517
Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol
Edy Subroto1, Supriyanto1, Tyas Utami1, Chusnul Hidayat1
1Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281, Indonesia
ABSTRACT
The objective of this research was to evaluate enzymatic glycerolysis–interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin– olein blend (PS–PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis–interesterification of a PS–PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.
KEYWORD
Glycerolysis–interesterification, Diacylglycerol, Monoacylglycerol, Structured lipid, Palm stearin–olein blend
Food Science and Biotechnology 2019 ; 28(2): 511-517
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