| Abstract: | Interesterification of castor oil blended with some oils rich in saturated fatty acids was done with the help of 1,3-specific lipase from Mucor miehei in order to alter its viscosity characteristics and adhesion properties by the introduction of saturated fatty acid molecules. The interesterification was done by an oil blend ratio of 50 : 50. 10% enzyme were used. Temperature was kept at 60 °C under 2—5 mm Hg pressure with constant stirring, and the reactions were carried out for 6 h. The products were filtered to remove the enzyme and then analyzed for slip point, specific gravity, and kinematic viscosity. The slip point of the interesterified products was found to be much lower than the parent blend and was in the range of 15—25 °C. Specific gravity and iodine value of the products were in comparison with the theoretical ones. A very large depression in kinematic viscosity was found with every interesterified product from original castor oil and also from the blends at three different temperatures. |
