Roula Hamoui (1)*, Mahmud Dahan (1), and Faten Hamed(2)
(1).Department of Food Science, Faculty of Agriculture, Aleppo University, Aleppo, Syria.
(2).Departmemt of food technology, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(*Corresponding author: Eng. Roula Hamoui E-mail: roula31@hotmail.com).
Received: 9/10/2020 Accepted: 8/12/2020
Abstract:
This research was carried out at the oil technology laboratory in department of food science of the faculty of Agriculture engineering in 2020, Enzymatic interesterification was carried out using the lipase enzyme extracted from Rhizomucor miehei on various mixtures of sunflower oil and coconut oil to find out the effect in its physical and chemical properties, which containing number of saponification, iodine value, slip melting point, the amount of solid triglycerides at different temperatures, Solid Fat Index% (SFI%) and fatty acids and triglycerides composition. The results showed that the interesterification was effective to modify only the physical properties of the mixture studied, and the different produced lipids with specific new properties, where the differences in the melting point before and after interesterification were highly significant, while no significant differences appeared in the number of saponification and iodine value between the studied mixtures before and after interesterification. The interesterification resulted a decrease in SFI% according the type and proportions of the constituent lipids and also a clearly changes in triglycerides composition in the studied mixtures, by conclusion, the mixing and interesterification of vegetable oils with different of physical and chemical properties lead to obtaining lipids with new physical properties that could be used in various food processing.
Keywords: Enzymatic Interesterification, vegetable oils, Slip Melting Point, SFI%, fatty acids.
Full paper in Arabic: PDF