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Interesterification of rice bran wax and palm olein catalyzed by lipase: crystallization behaviours and characterization

Zhang, Zhen and Ye, Jing and Fei, Tao and Ma, Xiang and Xie, Xiaodong and Huang, Huihua and Wang, Yong (2019) Interesterification of rice bran wax and palm olein catalyzed by lipase: crystallization behaviours and characterization. Food Chemistry, 286 . pp. 29-37. ISSN 0308-8146. http://resolver.caltech.edu/CaltechAUTHORS:20190211-091126006

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Abstract

Rice bran wax (RBW) is a traditional plant based natural wax and an increasingly popular component in textiles, fruit coatings and cosmetics. Properties of RBW can be modified by acyglycerols, and the resulting products can possess features with great potential in different applications. In this study, RBW was interesterified with palm olein (POL) catalyzed by Lipozyme TL IM, and the effects of RBW on the crystallization rate, solid fat content (SFC) and thermodynamic properties were investigated. The crystallization rates of RBW-based enzymatically interesterified (EIE) products were significantly higher than both the starting mixture and fully hydrogenated rapeseed oil (FHRSO). The EIE RBW-based samples were predominantly crystallized in β' form, and presented a much smoother SFC profile as compared to physically blended raw materials. The SFC values were significantly decreased, conversely increased, and remained constant, and at 10 oC, 20-30 oC, and 35-40 oC as the wax ester and acylglycerols compositions changes. Overall, RBW-based samples after EIE showed an increased hardness and good surface properties, which make it a potential plastic fats substitute.


Item Type:Article
Related URLs:
URLURL TypeDescription
https://doi.org/10.1016/j.foodchem.2019.01.192DOIArticle
Additional Information:© 2019 Elsevier Ltd. Received 10 September 2018, Revised 24 January 2019, Accepted 29 January 2019, Available online 7 February 2019.
Record Number:CaltechAUTHORS:20190211-091126006
Persistent URL:http://resolver.caltech.edu/CaltechAUTHORS:20190211-091126006
Official Citation:Zhen Zhang, Jing Ye, Tao Fei, Xiang Ma, Xiaodong Xie, Huihua Huang, Yong Wang, Interesterification of rice bran wax and palm olein catalyzed by lipase: Crystallization behaviours and characterization, Food Chemistry, Volume 286, 2019, Pages 29-37, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2019.01.192. (http://www.sciencedirect.com/science/article/pii/S0308814619302833)
Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:92823
Collection:CaltechAUTHORS
Deposited By: Tony Diaz
Deposited On:12 Feb 2019 22:27
Last Modified:20 Feb 2019 21:09

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