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Diacylglycerols from Palm Oil Deodoriser Distillate. Part 1 – Synthesis by Lipase-catalysed Esterification

S. K. Lo

Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

B. S. Baharin

Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.badli{at}fsb.upm.edu.my

C. P. Tan

Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

O. M. Lai

Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Diacylglycerols (DAG) were synthesised by lipase-catalysed esterification of glycerol with fatty acids from palm oil deodoriser distillate (PODD). Effects of reaction parameters such as reaction time, temperature, enzyme type, enzyme load, substrate mole ratio and water content were determined. The effect of molecular sieves as a water adsorbent was also studied. Rhizomucor mieheilipase (Lipozyme RM IM) was found to be most effective among the lipases screened for DAG production. The following conditions yielded 52% (w/w) DAG: 6h reaction time, 65 °C reaction temperature, 10% (w/w) Lipozyme RM IM, 2.5:1 fatty acid to glycerol molar ratio, and 30% (w/w) molecular sieves. DAG synthesis of 10.9% (w/w) was still observed at 10% (w/w) water content.

Key Words: diacylglycerol • enzymatic synthesis • esterification • fatty acids • lipase • Lipozyme RM IM • palm oil • Rhizomucor miehei

Food Science and Technology International, Vol. 10, No. 3, 149-156 (2004)
DOI: 10.1177/1082013204044826
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S. K. Lo, B. S. Baharin, C. P. Tan, and O. M. Lai
Dacylglycerols from Palm Oil Deodoriser Distillate. Part 2 - Physical and Chemical Characterisation
Food Science and Technology International, June 1, 2004; 10(3): 157 - 161.
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