Interesterification of rice bran wax and palm olein catalyzed by lipase: crystallization behaviours and characterization
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.
Additional Information
© 2019 Elsevier Ltd. Received 10 September 2018, Revised 24 January 2019, Accepted 29 January 2019, Available online 7 February 2019.Additional details
- Eprint ID
- 92823
- Resolver ID
- CaltechAUTHORS:20190211-091126006
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2019-02-12Created from EPrint's datestamp field
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2021-11-16Created from EPrint's last_modified field