Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 178-191

  Chen, C W ^a   Chong, C L ^b   Ghazali, H M ^a   Lai, O M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Product Development and Technical Advisory Division   (Malaysia)

Author keywords

Binary blends; Fatty acid preference; Lipase catalyzed interesterification; Palm kernel oil; Palm oil; Positional specificity; Pseudomonas sp.; Rhizomucor miehei; Triacylglycerol composition changes

Indexed keywords

BACTERIAL ENZYME; DECANOIC ACID; FATTY ACID; LAURIC ACID; LINOLEIC ACID; LONG CHAIN TRIACYLGLYCEROL; MYRISTIC ACID; OLEIC ACID; PALM OIL; PALMITIC ACID; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE;

ARTICLE; BINDING AFFINITY; CATALYSIS; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; ENZYME ANALYSIS; ENZYME IMMOBILIZATION; ENZYME SYNTHESIS; HYDROLYSIS; INTERESTERIFICATION; NONHUMAN; PSEUDOMONAS; QUANTITATIVE ANALYSIS; RHIZOMUCOR; SYNTHESIS;

ELAEIS; PSEUDOMONAS SP.; RHIZOMUCOR MIEHEI;

EID: 33747006704     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.044     Document Type: Article

References (20)

1. Anderson D. A primer on oils processing technology. In: Hui Y.H. (Ed). Bailey's industrial oil and fat products. 5th ed. vol. 4 (1996), Wiley Interscience, New York 1-60
2. Cocks L.V., and van Rede C. Laboratory handbook for oil and fat analysis (1966), Academic Press, London (pp. 66-68, 305-309)
3. Enig M.G. Trans fatty acids in diets and databases. Cereal Foods World 41 (1996) 58-63
4. Ghazali H.M., Hamidah S., and Che Man Y.B. Enzymatic transesterification of palm olein with nonspecific and 1,3-specific lipases. Journal of the American Oil Chemists Society 72 (1995) 633-639
5. Haryati T., Che Man Y.B., Ghazali H.M., Asbi B.A., and Buana L. Determination of iodine value of palm oil based on TAG composition. Journal of the American Oil Chemists Society 75 (1998) 789-792
6. Hauman B.F. Tools: hydrogenation, interesterification. INFORM 5 (1994) 668-670
7. Lai O.M., Ghazali H.M., and Chong C.L. Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures. Food Chemistry 63 (1995) 155-159
8. Lai O.M., Ghazali H.M., and Chong C.L. Effect of transesterification on the melting points of palm stearin-sunflower oil mixtures. Journal of the American Oil Chemists Society 75 (1998) 881-886
9. Lai O.M., Ghazali H.M., and Chong C.L. Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation. Food Chemistry 64 (1999) 83-88
10. Lai O.M., Ghazali H.M., Cho F., and Chong C.L. Enzymatic transesterification of palm stearin: anhydrous milk fat mixtures using 1,3-specific and non-specific lipases. Food Chemistry 70 (2000) 221-225
11. Lai O.M., Ghazali H.M., Cho F., and Chong C.L. Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat. Food Chemistry 70 (2000) 215-219
12. Lichtenstein A. Trans fatty acids, blood lipids and cardiovascular risk: Where do we stand?. Nutrition Reviews 51 (1993) 340-343
13. Liew M.Y.B., Ghazali H.M., Long K., Lai O.M., and Yazid A.M. Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei. Food Chemistry 72 (2001) 447-454
14. Marangoni A.G., and Rousseau D. Engineering triacylglycerols: the role of interesterification. Trends in Food Science and Technology 6 (1995) 329-335
15. Swe P.Z., Che Man Y.B., and Ghazali H.M. Composition of crystals of palm olein formed at room temperature. Journal of the American Oil Chemists Society 72 (1995) 343-347
16. Tan C.P., and Che Man Y.B. Differential scanning calorimetri analysis of edible oils and fats: comparison of thermal properties and chemical composition. Journal of the American Oil Chemists Society 77 (2000) 143-155
17. Weststrate J.A. Fat and Obesity. International Journal of Obesity 19 (1995) S38-S43
18. Willis W.M., and Marangoni A.G. Enzymatic interesterification. In: Akoh C.C., and Min D.B. (Eds). Food lipids (1998), Marcel Dekker Inc., New York 665-698
19. Xu X. Production of specific-structural TAG by lipase-catalyzed reactions: a review. European Journal of Lipid Science and Technology (2000) 287-303
20. Yamane T. Enzyme technology of lipid industry: an engineering overview. Journal of the American Oil Chemists Society 64 (1987) 1657-1662