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Esterification and Interesterification Reactions of Lipases from Rice Bran and Papain in Oleic Acid-Glycerol/n-Butanol and two Vegetable Oil Blends

Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2009) Esterification and Interesterification Reactions of Lipases from Rice Bran and Papain in Oleic Acid-Glycerol/n-Butanol and two Vegetable Oil Blends. Journal of Lipid Science and Technology, 41 (3). pp. 88-94.

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Abstract

The ability of crude rice bran lipase and commercial papain lipase was evaluated for esterification of oleic acid with glycerol and n-butanol and interesterification of palm oil and rice bran oil blend. For esterification of oleic acid with glycerol / nbutanol, the reaction proceeded upto 1.9%, 3.0% (37UC), 2.5%, 8.6% (50UC) at atmospheric pressure and 1.5%, 8.3% (37UC) 7.3%, 6.4% (50UC) under reduced pressure for rice bran and papain lipases respectively. During the interesterification reaction, concentration of LLL decreased by 24.5, 38.5 and 6.3%; PPP decreased by 73.9, 68.1 and 14%; LLP / LPL decreased by 11.6, 28.2 and 15.2% with an increase in the concentration of LOL (134.4, 78.7 and 120.3%), POO (9.1, 10.5 and 2.7%) and PPO (4.9, 10.1, 2.3%) for the three studied enzymes viz., lipozyme IM-60 (as a control), rice bran and papain lipases respectively. The physical state of the blend after treatment with lipozyme IM-60, crude rice bran and papain lipases has changed from semisolid to completely liquid state even at 5-10°C while the physical blend was a semisolid at RT / 25°C / 5-10°C. It is concluded from the study that these enzymes can be used for carrying out esterification and interesterification reactions which is being reported for the first time.

Item Type: Article
Uncontrolled Keywords: Oleic acid, n-butanol, glycerol, esterification, rice bran oil, palm oil, interesterification, papain lipase, rice bran lipase
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Sep 2010 09:58
Last Modified: 05 Oct 2018 06:48
URI: http://ir.cftri.com/id/eprint/9649

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