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Article
Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-fryi...
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Article
Enzymatic Synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of Process Parameters Using Response Surface Methodology
The main objective of this study was to understand the effects and relationship amongst four factors, which are reaction temperature, reaction time, enzyme load, and substrate mole ratio with the purpose of pr...
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Article
Anthraquinones production, hydrogen peroxide level and antioxidant vitamins in Morinda elliptica cell suspension cultures from intermediary and production medium strategies
The effects of medium strategies [maintenance (M), intermediary (G), and production (P) medium] on cell growth, anthraquinone (AQ) production, hydrogen peroxide (H2O2) level, lipid peroxidation, and antioxidant v...
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Article
Lipase-catalyzed incorporation of n−3 PUFA into palm oil
Two immobilized lipases, IM60 from Rhizomucor miehei and QLM from Alcaligenes sp., were used as biocatalysts for the modification of the FA composition of palm oil by incorporating n−3 PUFA. Acidolysis and intere...
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Article
Effect of enzymatic transesterification with flaxseed oil on the high-melting glycerides of palm stearin and palm olein
The effects of enzymatic transesterification on the melting behavior of palm stearin and palm olein, each blended separately with flaxseed oil in the ratio of 90∶10 and catalyzed by various types of lipases, w...
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Article
Isothermal crystallization kinetics of refined palm oil
The induction times for the crystallization, under isothermal conditions, of refined, bleached, and deodorized palm oil from the melt were studied by viscometry. At temperatures below 295 K, the crystallizatio...
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Article
Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia
A transesterified experimental solid frying shortening was prepared from a palm stearin/palm kernel olein blend at 1∶1 ratio (by weight) by using Rhizomucor miehei lipase at 60°C for 6 h. The fatty acid (FA) and ...
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Article
Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
A study was conducted to assess the use of differential scanning calorimetry (DSC) for detecting the presence of lard/randomized lard as adulterants in refined-bleached-deodorized (RBD) palm oil. Lard extracte...
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Article
Physical properties of Pseudomonas and Rhizomucor miehei lipase-catalyzed transesterified blends of palm stearin:palm kernel olein
The physical properties of Pseudomonas and Rhizomucor miehei lipase-catalyzed transesterified blends of palm stearin:palm kernel olein (PS:PKO), ranging from 40% palm stearin to 80% palm stearin in 10% increments...
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Article
Effect of enzymatic transesterification on the melting points of palm stearin-sunflower oil mixtures
Transesterification with lipases may be used to convert mixtures of fats to plastic fats, making them more suitable for use in edible products. In our study, 1,3-specific (Aspergillus niger, Mucor javanicus, Rhiz...
