Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture

Pirkko Forssell, Riitta Kervinen, Maija Lappi, Pekka Linko, Tapani Suortti, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

55 Citations (Scopus)

Abstract

To reduce the melting point of a tallow-rapeseed oil mixture, the triglyceride composition of the mixture was altered by enzymatic interesterification in a solvent-free system.
The interesterification and hydrolysis were followed by melting point profiles and by free fatty acid determinations. The degree of hydrolysis was linearly related to the initial water content of the reaction mixture.
The rate of the interesterification reaction was influenced by the amount of enzyme but not much by temperature between 50 and 70°C. The melting point reduction achieved by interesterification depended on the mass fractions of the substrates: the lower the mass fraction of tallow, the larger the reduction of the melting point.
Original languageEnglish
Pages (from-to)126-129
JournalJournal of the American Oil Chemists' Society
Volume69
Issue number2
DOIs
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

Fingerprint

Melting point
Hydrolysis
Fatty acids
Nonesterified Fatty Acids
Water content
Triglycerides
Enzymes
rapeseed oil
tallow
Oils
Substrates
Chemical analysis
Temperature

Cite this

@article{02fe39cadefc4afdabde62f9daf9d445,
title = "Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture",
abstract = "To reduce the melting point of a tallow-rapeseed oil mixture, the triglyceride composition of the mixture was altered by enzymatic interesterification in a solvent-free system. The interesterification and hydrolysis were followed by melting point profiles and by free fatty acid determinations. The degree of hydrolysis was linearly related to the initial water content of the reaction mixture. The rate of the interesterification reaction was influenced by the amount of enzyme but not much by temperature between 50 and 70°C. The melting point reduction achieved by interesterification depended on the mass fractions of the substrates: the lower the mass fraction of tallow, the larger the reduction of the melting point.",
author = "Pirkko Forssell and Riitta Kervinen and Maija Lappi and Pekka Linko and Tapani Suortti and Kaisa Poutanen",
note = "Project code: ELI4006",
year = "1992",
doi = "10.1007/BF02540561",
language = "English",
volume = "69",
pages = "126--129",
journal = "Journal of the American Oil Chemists' Society",
issn = "0003-021X",
publisher = "Springer",
number = "2",

}

Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture. / Forssell, Pirkko; Kervinen, Riitta; Lappi, Maija; Linko, Pekka; Suortti, Tapani; Poutanen, Kaisa.

In: Journal of the American Oil Chemists' Society, Vol. 69, No. 2, 1992, p. 126-129.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture

AU - Forssell, Pirkko

AU - Kervinen, Riitta

AU - Lappi, Maija

AU - Linko, Pekka

AU - Suortti, Tapani

AU - Poutanen, Kaisa

N1 - Project code: ELI4006

PY - 1992

Y1 - 1992

N2 - To reduce the melting point of a tallow-rapeseed oil mixture, the triglyceride composition of the mixture was altered by enzymatic interesterification in a solvent-free system. The interesterification and hydrolysis were followed by melting point profiles and by free fatty acid determinations. The degree of hydrolysis was linearly related to the initial water content of the reaction mixture. The rate of the interesterification reaction was influenced by the amount of enzyme but not much by temperature between 50 and 70°C. The melting point reduction achieved by interesterification depended on the mass fractions of the substrates: the lower the mass fraction of tallow, the larger the reduction of the melting point.

AB - To reduce the melting point of a tallow-rapeseed oil mixture, the triglyceride composition of the mixture was altered by enzymatic interesterification in a solvent-free system. The interesterification and hydrolysis were followed by melting point profiles and by free fatty acid determinations. The degree of hydrolysis was linearly related to the initial water content of the reaction mixture. The rate of the interesterification reaction was influenced by the amount of enzyme but not much by temperature between 50 and 70°C. The melting point reduction achieved by interesterification depended on the mass fractions of the substrates: the lower the mass fraction of tallow, the larger the reduction of the melting point.

U2 - 10.1007/BF02540561

DO - 10.1007/BF02540561

M3 - Article

VL - 69

SP - 126

EP - 129

JO - Journal of the American Oil Chemists' Society

JF - Journal of the American Oil Chemists' Society

SN - 0003-021X

IS - 2

ER -