TY  - JOUR
T1  - Synthesis of Medium and Long-Chain Structured Lipids from Oil Blend of
Palm Olein and Palm Kernel Olein by <i>Geobacillus sp.</i> Strain ARM Lipase
AU - Ahmad Kamarudin, Nor Hafizah AU - Firdaus Md Yusof, Mohamad AU - Zaliha Raja Abd. Rahman, Raja Noor 
JO  - Journal of Engineering and Applied Sciences
VL  - 14
IS  - 16
SP  - 5616
EP  - 5626
PY  - 2019
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2019.5616.5626
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2019.5616.5626
KW  - ARM
KW  -margarine
KW  -medium and long chain structured lipids
KW  -lipase
KW  -thermostable
KW  -reaction
KW  -1
KW  -3 regioselective
AB  - Development of Structured Lipid (SL) a new generation of lipids with high nutritional and health value
remains an interesting area in functional food processing. Design of new SL by enzymatic modification has
revealed many interesting findings and the search for more potent biocatalyst is an urgent need to fulfill the
consumers demand. In this research, we aimed to investigate and evaluate the ability of sn-1, 3 regioselective
thermostable lipase from locally isolated <i>Geobacillus sp.</i> strain (designated as ARM lipase) in catalyzing the
transesterification of Palm Olein (POo) and Palm Kernel Olein (PKO) a source rich in oleic, palmitic and lauric
acid. Study conducted showed that the chemical composition of oil blend POo: PKO particularly the Fatty Acid
(FA) chain length and distribution of FA on the glycerol backbone was altered, resulting in the production of
Medium and Long Chain length of acylglycerol (MLCT) and Diacylglycerol (DAG). Two important parameters
were investigated, reaction time and temperature. Both time and temperature of reaction have direct influence
on the conversion of POo:PKO into MLCT and DAG which increases with an increase in time and temperature
up to 10 h and 55&deg;C, respectively. A gradual increment of MLCT and DAG was observed at 35-50&deg;C and TAG
reached its highest conversion with 12% MLCT and 16% DAG at 55&deg;C after 10 h reaction. The result indicated
the proficiency of ARM lipase to catalyze reaction at high temperature and remains stables for prolong reaction
time. Analysis on the physical changes of the reacted oil blend showed that the oil blend has sharp melting
profile and accelerated crystallization behavior. These attributes are critical for production of confectionery,
margarine and shortening. ARM lipase demonstrates high competency as a new biocatalyst for lipid processing
industry.
ER  -