Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500328 |
Resumo: | Abstract Monoglycerides are oleochemical compounds that were widely used as emulsifying agents for foods, anti-bacterial and anti-viruses (monolaurin, monocaprin). The objective of this research was to study the optimal reaction conditions in monoglyceride production from coconut milk. To achieve that purpose, the research was carried out with two factors, namely the ratio of coconut milk: glycerol (50:5; 50:10; 50:15 and 50:20) and esterification reaction time (0, 1, 2, 3, 4, 5 and 6 hour). The observation was conducted on free fatty acid levels of hydrolized coconut milk, esterification reaction rates, the amount of monoglyceride and fatty acid compositions in monoglyceride. The results showed that the ratio of coconut milk with glycerol of 50: 5 and the reaction time for 4 hour had the optimum esterification reaction rate. The highest of monoglyceride amount was obtained on the reaction time for 4 hours and the ratio of coconut milk with glycerol of 50:5. |
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Food Science and Technology (Campinas) |
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Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalystmonoglyceridecoconut milklypasesesameAbstract Monoglycerides are oleochemical compounds that were widely used as emulsifying agents for foods, anti-bacterial and anti-viruses (monolaurin, monocaprin). The objective of this research was to study the optimal reaction conditions in monoglyceride production from coconut milk. To achieve that purpose, the research was carried out with two factors, namely the ratio of coconut milk: glycerol (50:5; 50:10; 50:15 and 50:20) and esterification reaction time (0, 1, 2, 3, 4, 5 and 6 hour). The observation was conducted on free fatty acid levels of hydrolized coconut milk, esterification reaction rates, the amount of monoglyceride and fatty acid compositions in monoglyceride. The results showed that the ratio of coconut milk with glycerol of 50: 5 and the reaction time for 4 hour had the optimum esterification reaction rate. The highest of monoglyceride amount was obtained on the reaction time for 4 hours and the ratio of coconut milk with glycerol of 50:5.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500328Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08820info:eu-repo/semantics/openAccessSU’I,MohSUMARYATI,EnnyANGGRAENI,Frida DwiUTOMO,YudhiANGGRAINI,NoorROFIQOH,Nurul Lailatureng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500328Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst |
title |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst |
spellingShingle |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst SU’I,Moh monoglyceride coconut milk lypase sesame |
title_short |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst |
title_full |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst |
title_fullStr |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst |
title_full_unstemmed |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst |
title_sort |
Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst |
author |
SU’I,Moh |
author_facet |
SU’I,Moh SUMARYATI,Enny ANGGRAENI,Frida Dwi UTOMO,Yudhi ANGGRAINI,Noor ROFIQOH,Nurul Lailatur |
author_role |
author |
author2 |
SUMARYATI,Enny ANGGRAENI,Frida Dwi UTOMO,Yudhi ANGGRAINI,Noor ROFIQOH,Nurul Lailatur |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
SU’I,Moh SUMARYATI,Enny ANGGRAENI,Frida Dwi UTOMO,Yudhi ANGGRAINI,Noor ROFIQOH,Nurul Lailatur |
dc.subject.por.fl_str_mv |
monoglyceride coconut milk lypase sesame |
topic |
monoglyceride coconut milk lypase sesame |
description |
Abstract Monoglycerides are oleochemical compounds that were widely used as emulsifying agents for foods, anti-bacterial and anti-viruses (monolaurin, monocaprin). The objective of this research was to study the optimal reaction conditions in monoglyceride production from coconut milk. To achieve that purpose, the research was carried out with two factors, namely the ratio of coconut milk: glycerol (50:5; 50:10; 50:15 and 50:20) and esterification reaction time (0, 1, 2, 3, 4, 5 and 6 hour). The observation was conducted on free fatty acid levels of hydrolized coconut milk, esterification reaction rates, the amount of monoglyceride and fatty acid compositions in monoglyceride. The results showed that the ratio of coconut milk with glycerol of 50: 5 and the reaction time for 4 hour had the optimum esterification reaction rate. The highest of monoglyceride amount was obtained on the reaction time for 4 hours and the ratio of coconut milk with glycerol of 50:5. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500328 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500328 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.08820 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328627265536 |