Enzymatic Synthesis of Structured Lipids through Interesterification of Palm Stearin (POs) IV 14, Cottonseed Oil (CSO) and Palm Olein (POo)

ABSTRACTStructured lipids were produced from ternary blending of palm stearin (POs) with iodine value (IV=14), cottonseed oil (CSO) and palm olein (POo) through enzymatic interesterification (IE). Eighteen ternary blends of POs:CSO:POo that were produced from Mixture Procedure (D-Optimal) in Design Expert®version 6 were enzymatically interesterified using TLIM lipase (10%, wt/wt substrate) for 24 hr at 55°C. Blends without enzyme were used as comparison, while commercial vanaspati of Dalda brand was used as a control. Physico-chemical characteristics such as solid fat content (SFC), iodine value (IV), slip melting point (SMP) and melting/crystallization behavior of all blends and commercial samples were studied (Stage one). Blend samples with SFC similar to Dalda were chosen and their triacylglycerol (TAG), fatty acids compositions and peroxide value (PV) were determined. Results from the study showed that IV of blends without enzyme were in the range of 30.4 – 80.0, while IE blends were 33.5 – 74.4. The SMP of blends without enzyme were in the range of 50 – 59°C and for IE blends, the value was decreased in the range of 44 – 53°C. At stage two, the SFC profile for blends no. 3 (POs:CSO:POo; 20:23.33:56.67) and no. 15 (POs:CSO:POo; 20:10:70) with enzyme and without enzyme, had profiles quite similar to Dalda. SFC values for blend no. 3 with and without enzyme, at 20°C were 23.53% and 17.99%, respectively. For blend no. 15, SFC with and without enzyme were 22.78% and 23.19%, respectively at 20°C. Fatty acid composition for both blends showed no significant difference.Keywords: Enzymatic synthesis, interesterification, cottonseed oil, Dalda (vanaspati) ABSTRAKLipid berstruktur dihasilkan dengan menggunakan adunan tigaan stearin sawit (POs) dengan nilai iodin (IV=14), minyak biji kapas (CSO) dan minyak olein sawit (POo) melalui proses interesterifikasi berenzim (IE). Sebanyak 18 adunan tigaan POs:CSO:POo yang terhasil dari Proses Pengadunan (D-Optimal) di dalam Design-Expert®versi 6 telah dilakukan interesterifikasi berenzim dengan menggunakan lipase TLIM (10%, b/b substrat) selama 24 jam pada suhu 55°C. Adunan tanpa enzim telah digunakan sebagai perbandingan, manakala sampel vanaspati dagangan jenama Dalda telah digunakan sebagai kawalan. Kajian ciri-ciri fizik-kimia seperti kandungan lemak pepejal (SFC), nilai iodin (IV), takat lebur gelincir (SMP) dan kelakuan peleburan/penghabluran telah dilakukan ke atas kesemua adunan dan sampel dagangan (peringkat pertama). Sampel adunan yang mempunyai SFC menyamai Dalda dipilih dan ditentukan komposisi triasilgliserol (TAG), asid lemak dan nilai peroksida (PV). Hasil daripada kajian mendapati nilai IV untuk adunan tanpa enzim ialah antara 30.4 – 80.0 dan adunan IE ialah antara 33.5 – 74.4. Nilai SMP bagi adunan tanpa enzim ialah 50 – 59°C dan nilai SMP bagi adunan IE menurun iaitu 44 – 53°C. Pada peringkat kedua, profil KLP untuk adunan no. 3 (POs:CSO:POo; 20:23.33:56.67) dan no. 15 (POs:CSO:POo; 20:10:70) berenzim dan tanpa enzim, mempunyai profil yang hampir sama dengan Dalda. Nilai KLP bagi adunan no. 3 berenzim dan tanpa enzim, pada suhu 20 °C ialah 23.53% dan 17.99%, secara berturutan. Bagi adunan no. 15, nilai KLP berenzim dan tanpa enzim ialah 22.78% dan 23.19%, secara berturutan pada suhu 20°C. Komposisi asid lemak bagi kedua-dua nisbah tidak menunjukkan perbezaan yang ketara.Kata kunci: Sintesis berenzim, interesterifikasi, minyak biji kapas, Dalda (vanaspati)