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Improvement of palm oil and sunflower oil blends by enzymatic interestrification

Yazdi, Zahra Kouchak, Alemzadeh, Iran
International journal of food science & technology 2011 v.46 no.5 pp. 1093-1099
blended foods, enzymatic treatment, esterification, fatty acid composition, free fatty acids, gas chromatography, immobilized enzymes, lipid content, melting point, oxidation, oxidative stability, p-anisidine value, palm oils, peroxide value, sunflower oil, triacylglycerol lipase, unsaturated fatty acids
Palm oil (PO) and sunflower oil (SFO) blends with varying proportions were subjected to enzymatic interesterification (EIE) using a 1,3-specific immobilised lipase. The interesterified blends were evaluated for their slip melting point (SMP), solid fat content (SFC) at 10-40 °C, p-anisidine value, peroxide value, free fatty acids (FFA), induction period of oxidation at 110 °C (IP110) and composition of fatty acids by gas chromatography. Under EIE treatment, the blends of PO and SFO in different proportions (20:80, 40:60, 50:50, 60:40 and 80:20) had saturated and unsaturated fatty acid content in the range of 37.6-52.0% and 48.0-62.4%, respectively. The blends showed a considerable reduction in their SFC, SMP, peroxide value and oxidative stability at 110 °C, but presented increase in FFA and p-anisidine value. The optimum condition for minimising the fatty acid in oil was obtained, at 64 °C, using 8.9% enzyme and 3 h reaction time.