Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation |
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| Affiliation: | 1. Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor D.E., Malaysia;2. Palm Oil Research Institute of Malaysia, Bandar Baru Bangi, 43650 Selangor D.E., Malaysia;1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India;2. P.G. Department of Botany, Khalsa College, Amritsar 143002, Punjab, India;1. Institute for Pharmacy and Food Chemistry, University of Wuerzburg, Am Hubland, DE-97074 Wuerzburg, Germany;2. Kliniken der Stadt Köln, Zentrallabor, Ostheimerstr. 200, 51109 Köln, Germany;1. Duke Center for Atrial Fibrillation, Division of Cardiology, Duke University Medical Center, Durham, North Carolina;2. Duke Clinical Research Institute, Duke University School of Medicine, Durham, North Carolina;1. University of Life Science in Lublin, Faculty of Food Sciences and Biotechnology, Department of Biotechnology, Microbiology and Human Nutrition, Skromna 8 Street, 20-704 Lublin, Poland;2. Medical University of Lublin, Faculty of Pharmacy, Department of Food and Nutrition, Chod?ki 4a Street, 20-093 Lublin, Poland;1. Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark;2. AarhusKarlsHamn Denmark A/S, M. P. Bruuns Gade 27, 8000 Århus C, Denmark |
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| Abstract: | Palm stearin–sunflower oil (PS:SO) blends, formulated by mixing 40 to 80% palm stearin in increments of 10% (w/w), were subjected to transesterification catalysed by lipases from Pseudomonas sp. and Rhizomucor miehei (Lipozyme 1M 60). The physical properties of the transesterified products were evaluated by slip melting point (SMP), differential scanning calorimetry (DSC), solid fat content (SFC) and X-ray difflaction (XRD) analyses. SMP results indicate that Pseudomonas lipase caused a bigger drop in SMP (33%) in the PS–SO (40:60) blend than the R. miehei-lipase-catalysed reaction blend (13%). The Pseudomonas-catalyzed blends of PS-SO, at 40:60 and 50:50 ratios, showed complete melting at 37 and 40°C, respectively, while the R. miehei-catalyzed PS–SO blend at 40:60 ratio had a residual SFC of 3.9% at 40°C. Pseudomonas lipase also successfully changed the polymorphic form(s) in the unreacted PS–SO mixture from a predominantly β form to a predominantly β′ form in the transesterified blends. However, no changes in polymorphic forms were observed after transesterification with R. miehei lipase (as against to the unreacted PS–SO blends). These results suggest that the Pseudomonas lipase caused a greater randomization and diversification of fatty acids, particularly palmitic acids, in palm stearin with the unsaturated fatty acids from sunflower oil than did R. miehei lipase. Based on the physical characteristics, the Pseudomonas-catalyzed 40:60 and 50:50 PS:SO blends would be the two most suitable blends to be used as table margarine formulations. |
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