Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology
Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Sivakanthan, Subajiny [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019transfer abstract |
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| Schlagwörter: |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:101 ; year:2019 ; pages:723-730 ; extent:8 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2018.11.085 |
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| Katalog-ID: |
ELV045311471 |
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| 245 | 1 | 0 | |a Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology |
| 264 | 1 | |c 2019transfer abstract | |
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| 520 | |a Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. | ||
| 520 | |a Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. | ||
| 650 | 7 | |a Coconut oil |2 Elsevier | |
| 650 | 7 | |a Sesame oil |2 Elsevier | |
| 650 | 7 | |a Interesterification |2 Elsevier | |
| 650 | 7 | |a Lipase |2 Elsevier | |
| 650 | 7 | |a Optimization |2 Elsevier | |
| 700 | 1 | |a Jayasooriya, Anura Prasantha |4 oth | |
| 700 | 1 | |a Madhujith, Terrence |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
| 773 | 1 | 8 | |g volume:101 |g year:2019 |g pages:723-730 |g extent:8 |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.lwt.2018.11.085 |3 Volltext |
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10.1016/j.lwt.2018.11.085 doi GBV00000000000471.pica (DE-627)ELV045311471 (ELSEVIER)S0023-6438(18)31046-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Sivakanthan, Subajiny verfasserin aut Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology 2019transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Coconut oil Elsevier Sesame oil Elsevier Interesterification Elsevier Lipase Elsevier Optimization Elsevier Jayasooriya, Anura Prasantha oth Madhujith, Terrence oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:723-730 extent:8 https://doi.org/10.1016/j.lwt.2018.11.085 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 723-730 8 |
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10.1016/j.lwt.2018.11.085 doi GBV00000000000471.pica (DE-627)ELV045311471 (ELSEVIER)S0023-6438(18)31046-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Sivakanthan, Subajiny verfasserin aut Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology 2019transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Coconut oil Elsevier Sesame oil Elsevier Interesterification Elsevier Lipase Elsevier Optimization Elsevier Jayasooriya, Anura Prasantha oth Madhujith, Terrence oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:723-730 extent:8 https://doi.org/10.1016/j.lwt.2018.11.085 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 723-730 8 |
| allfields_unstemmed |
10.1016/j.lwt.2018.11.085 doi GBV00000000000471.pica (DE-627)ELV045311471 (ELSEVIER)S0023-6438(18)31046-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Sivakanthan, Subajiny verfasserin aut Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology 2019transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Coconut oil Elsevier Sesame oil Elsevier Interesterification Elsevier Lipase Elsevier Optimization Elsevier Jayasooriya, Anura Prasantha oth Madhujith, Terrence oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:723-730 extent:8 https://doi.org/10.1016/j.lwt.2018.11.085 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 723-730 8 |
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10.1016/j.lwt.2018.11.085 doi GBV00000000000471.pica (DE-627)ELV045311471 (ELSEVIER)S0023-6438(18)31046-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Sivakanthan, Subajiny verfasserin aut Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology 2019transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Coconut oil Elsevier Sesame oil Elsevier Interesterification Elsevier Lipase Elsevier Optimization Elsevier Jayasooriya, Anura Prasantha oth Madhujith, Terrence oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:723-730 extent:8 https://doi.org/10.1016/j.lwt.2018.11.085 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 723-730 8 |
| allfieldsSound |
10.1016/j.lwt.2018.11.085 doi GBV00000000000471.pica (DE-627)ELV045311471 (ELSEVIER)S0023-6438(18)31046-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Sivakanthan, Subajiny verfasserin aut Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology 2019transfer abstract 8 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. Coconut oil Elsevier Sesame oil Elsevier Interesterification Elsevier Lipase Elsevier Optimization Elsevier Jayasooriya, Anura Prasantha oth Madhujith, Terrence oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:101 year:2019 pages:723-730 extent:8 https://doi.org/10.1016/j.lwt.2018.11.085 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 101 2019 723-730 8 |
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Sivakanthan, Subajiny |
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Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology |
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Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology |
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optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>cocos nucifera</ce:italic>) oil and sesame (<ce:italic>sesamum indicum</ce:italic>) oil using response surface methodology |
| title_auth |
Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology |
| abstract |
Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. |
| abstractGer |
Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. |
| abstract_unstemmed |
Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products. |
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Optimization of the production of structured lipid by enzymatic interesterification from coconut (<ce:italic>Cocos nucifera</ce:italic>) oil and sesame (<ce:italic>Sesamum indicum</ce:italic>) oil using Response Surface Methodology |
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