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Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterization.
- Source :
-
Food chemistry [Food Chem] 2019 Jul 15; Vol. 286, pp. 29-37. Date of Electronic Publication: 2019 Feb 07. - Publication Year :
- 2019
-
Abstract
- Rice bran wax (RBW) is a traditional plant based natural wax and an increasingly popular component in textiles, fruit coatings and cosmetics. Properties of RBW can be modified by acyglycerols, and the resulting products can possess features with great potential in different applications. In this study, RBW was interesterified with palm olein (POL) catalyzed by Lipozyme TL IM, and the effects of RBW on the crystallization rate, solid fat content (SFC) and thermodynamic properties were investigated. The crystallization rates of RBW-based enzymatically interesterified (EIE) products were significantly higher than both the starting mixture and fully hydrogenated rapeseed oil (FHRSO). The EIE RBW-based samples were predominantly crystallized in β' form, and presented a much smoother SFC profile as compared to physically blended raw materials. The SFC values were significantly decreased, conversely increased, and remained constant, and at 10 °C, 20-30 °C, and 35-40 °C as the wax ester and acylglycerols compositions changes. Overall, RBW-based samples after EIE showed an increased hardness and good surface properties, which make it a potential plastic fats substitute.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Biocatalysis
Chromatography, Gas
Crystallization
Esterification
Fatty Acids analysis
Fatty Acids chemistry
Glycerides analysis
Glycerides chemistry
Oryza chemistry
Oryza metabolism
Palm Oil chemistry
Rice Bran Oil chemistry
Temperature
Lipase metabolism
Palm Oil metabolism
Rice Bran Oil metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 286
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 30827609
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.01.192