Low-temperature directed interesterification increases triunsaturated and trisaturated triacylglycerols of palm oil and affects its thermal polymorphic and microstructural properties

Nik Mohd Aznizan Nik Ibrahim, . and Lee Yee Ying, . and Saw Mei Huey, . and Tan Chin Ping, . and Noor Lida Habi Mat Dian, . and Lai Oi Ming, . and Norazura Aila Mohd Hassim, . Low-temperature directed interesterification increases triunsaturated and trisaturated triacylglycerols of palm oil and affects its thermal polymorphic and microstructural properties. pp. 95-109. ISSN 1511-2780

Directed interesterification (DIE) is an interesterification technique performed at a sufficiently low temperature to allow higher melting triacylglycerols (TAG) to crystallise out as they are formed during the reaction. Thus DIE is an excellent tool for changing the TAG composition of oils and fats and consequently extends their applications. DIE converts liquid oils into plastic fats reduces the formation of graininess and improves the plasticity of lard and increases the unsaturation level of the olein fraction of fats. This study explored the possibility of using lipase-catalysed DIE (EDIE) as a green technique to produce palm oil (PO) which is high in triunsaturated (U3) and trisaturated (S3) TAG which in turn when fractionated produce an olein fraction which is high in unsaturated (especially oleic acid) and a stearin fraction that is high in saturated (especially palmitic acid) fatty acids. EDIE resulted in a significant (p0.05) increase in U3 and S3 TAG of PO from 4.3 and 5.2 before EDIE to 27.6 and 31.9 after EDIE respectively. The increased content of U3 and S3 TAG subsequently altered the physical properties of PO. Higher U3 TAG content led to an increase in the proportion of the low melting fraction of PO. Meanwhile the melting point solid fat content at all temperatures and the proportion of high melting fraction of PO show to increase following the rise in S3 TAG after EDIE. A differential scanning calorimetry melting curve showed that the low and high melting fractions of EDIE PO were distinctively separated indicating ease of fractionation. EDIE also increased the proportion of crystals in PO. Thus its microscopic structure showed dense crystal aggregates with a coarse plate-like and orderly packed structure.

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Abstract

Directed interesterification (DIE) is an interesterification technique performed at a sufficiently low temperature to allow higher melting triacylglycerols (TAG) to crystallise out as they are formed during the reaction. Thus DIE is an excellent tool for changing the TAG composition of oils and fats and consequently extends their applications. DIE converts liquid oils into plastic fats reduces the formation of graininess and improves the plasticity of lard and increases the unsaturation level of the olein fraction of fats. This study explored the possibility of using lipase-catalysed DIE (EDIE) as a green technique to produce palm oil (PO) which is high in triunsaturated (U3) and trisaturated (S3) TAG which in turn when fractionated produce an olein fraction which is high in unsaturated (especially oleic acid) and a stearin fraction that is high in saturated (especially palmitic acid) fatty acids. EDIE resulted in a significant (p0.05) increase in U3 and S3 TAG of PO from 4.3 and 5.2 before EDIE to 27.6 and 31.9 after EDIE respectively. The increased content of U3 and S3 TAG subsequently altered the physical properties of PO. Higher U3 TAG content led to an increase in the proportion of the low melting fraction of PO. Meanwhile the melting point solid fat content at all temperatures and the proportion of high melting fraction of PO show to increase following the rise in S3 TAG after EDIE. A differential scanning calorimetry melting curve showed that the low and high melting fractions of EDIE PO were distinctively separated indicating ease of fractionation. EDIE also increased the proportion of crystals in PO. Thus its microscopic structure showed dense crystal aggregates with a coarse plate-like and orderly packed structure.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Esterification
AGROVOC Term:	Melting
AGROVOC Term:	Fractionation
AGROVOC Term:	Triacylglycerols
AGROVOC Term:	Melting point
AGROVOC Term:	Crystallization
AGROVOC Term:	Fat content
AGROVOC Term:	Polymorphism
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8016

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