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

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 enzymat...

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Main Authors:	Marikkar, Mohammed Nazrim, Nasyrah, A.R., Mirghani, Mohamed Elwathig Saeed, Dzulkifly, M.H.
Format:	Conference or Workshop Item
Language:	English English
Published:	Kulliyah of Engineering, International Islamic University Malaysia 2016
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/51440/ http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf http://irep.iium.edu.my/51440/8/51440-up-date.pdf

id	iium-51440
recordtype	eprints
spelling	iium-514402016-08-15T01:34:30Z http://irep.iium.edu.my/51440/ Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H. QD Chemistry 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. Kulliyah of Engineering, International Islamic University Malaysia 2016-07-25 Conference or Workshop Item PeerReviewed application/pdf en http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf application/pdf en http://irep.iium.edu.my/51440/8/51440-up-date.pdf 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.
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	QD Chemistry
spellingShingle	QD Chemistry Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H. Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
description	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.
format	Conference or Workshop Item
author	Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H.
author_facet	Marikkar, Mohammed Nazrim Nasyrah, A.R. Mirghani, Mohamed Elwathig Saeed Dzulkifly, M.H.
author_sort	Marikkar, Mohammed Nazrim
title	Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_short	Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_full	Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_fullStr	Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_full_unstemmed	Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients
title_sort	enzymatic production of mono- and di- acylglycerols from engkabang fat as halal food ingredients
publisher	Kulliyah of Engineering, International Islamic University Malaysia
publishDate	2016
url	http://irep.iium.edu.my/51440/ http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf http://irep.iium.edu.my/51440/8/51440-up-date.pdf
first_indexed	2023-09-18T21:12:49Z
last_indexed	2023-09-18T21:12:49Z
_version_	1777411366289670144

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

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