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Journal of Engineering and Applied Sciences

ISSN: Online 1818-7803
ISSN: Print 1816-949x
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Synthesis of Medium and Long-Chain Structured Lipids from Oil Blend of Palm Olein and Palm Kernel Olein by Geobacillus sp. Strain ARM Lipase

Mohamad Firdaus Md Yusof, Nor Hafizah Ahmad Kamarudin and Raja Noor Zaliha Raja Abd. Rahman
Page: 5616-5626 | Received 21 Sep 2022, Published online: 21 Sep 2022

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https://doi.org/10.36478/jeasci.2019.5616.5626

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Abstract

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 Geobacillus sp. 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°C, respectively. A gradual increment of MLCT and DAG was observed at 35-50°C and TAG reached its highest conversion with 12% MLCT and 16% DAG at 55°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.

How to cite this article:

Mohamad Firdaus Md Yusof, Nor Hafizah Ahmad Kamarudin and Raja Noor Zaliha Raja Abd. Rahman. Synthesis of Medium and Long-Chain Structured Lipids from Oil Blend of Palm Olein and Palm Kernel Olein by Geobacillus sp. Strain ARM Lipase.
DOI: https://doi.org/10.36478/jeasci.2019.5616.5626
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2019.5616.5626