LIPASE-CATALYZED TRANSESTERIFICATION OF MEDIUM-LONG-MEDIUM STRUCTURED LIPID (MLM-SL) USING PALM OLEIN AND PALM KERNEL OIL IN BATCH AND CONTINUOUS SYSTEMS

Authors

DOI:

https://doi.org/10.55251/jmbfs.3742

Keywords:

Lipase, MLM-SLs, 1,3-dilauryl-2-oleoyl-sn-glycerol, palm olein, palm kernel oil

Abstract

Lipase-catalyzed transesterification between refined bleached deodorized palm olein (RBDO) and palm kernel oil (RBDPKO) has been investigated to produce medium-long-medium structured lipid (MLM-SL). The synthesis was catalyzed by a specific sn-1,3 commercial lipase (Lipozyme TL IM) in batch and continuous systems.  Progress of the transesterification of this study was monitored as triacylglycerol (TAG) with equivalent carbon number (ECN) 40, presumably that of 1,3-dilauryl-2-oleoyl-sn-glycerol (LaOLa). The results showed that lipase-catalyzed transesterification using RBDO and RBDPKO could potentially be used as the main substrate for MLM-SL synthesis, both for batch and continuous systems. In batch system, transesterification of RBDO and RBDPKO at the ratio of 1:2 at 50oC yielded in the highest concentration of ECN 40 (LaLaO/LaOLa, 7.34%) but also a higher total concentration of partial acylglycerol fractions (Di- and Monoacylglycerols; DAGs and MAGs). Thus, this condition also obtained transesterified lipid rich in EC N40 with a lower slip melting point as compared to other substrate ratios.  In a continuous system, transesterification at RDBO:RBDPKO of 1:1 at 50oC and 15 min of residence time were selected as the optimum conditions, resulting in 5.39% EC N40 with a minimum concentration of DAGs and MAGs.

Downloads

Download data is not yet available.

Downloads

Published

2022-06-02

How to Cite

Utama, Q. D. ., Sitanggang, A. B., Adawiyah, D. R. ., & Hariyadi, P. (2022). LIPASE-CATALYZED TRANSESTERIFICATION OF MEDIUM-LONG-MEDIUM STRUCTURED LIPID (MLM-SL) USING PALM OLEIN AND PALM KERNEL OIL IN BATCH AND CONTINUOUS SYSTEMS. Journal of Microbiology, Biotechnology and Food Sciences, 11(6), e3742. https://doi.org/10.55251/jmbfs.3742

Issue

Section

Food Sciences