Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients

Marikkar, Mohammed Nazrim and Nasyrah, A.R. and Mirghani, Mohamed Elwathig Saeed and Dzulkifly, M.H. (2016) Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients. In: 4th International Conference on Biotechnology Engineering 2016 (ICBioE 2016), 25th-27th July 2016, Kuala Lumpur.

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Abstract

A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymatic glycerolysis of EF is found to yield 31.11% MAG and 27.78% DAG, which is comparable to the yield potential of CB. The fatty acid compositional patterns of MAG and DAG derived from these two fats is also comparably similar though not identical. Stearic is the most dominant fatty acid in both of them. This study suggests that enzymatic solid-phase glycerolysis of EF could be comparable to that of CB under the experimental condition adopted. Hence, EF could be a potential alternative raw material to CB for MAG and DAG preparation.

Item Type:	Conference or Workshop Item (Invited Papers)
Additional Information:	7414/51440
Uncontrolled Keywords:	diacylgzvcerol; engkabangfat; glycerolysis: halal, monoacylgzvcerol
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Mohammed Nazrim Marikkar
Date Deposited:	15 Aug 2016 09:34
Last Modified:	15 Aug 2016 09:34
URI:	http://irep.iium.edu.my/id/eprint/51440

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