Incrementing MCT Character of Coconut Oil Using Enzyme Catalyzed Interesterification
Issued Date
2023-01-01
Resource Type
ISSN
13458957
eISSN
13473352
Scopus ID
2-s2.0-85145969276
Pubmed ID
36504191
Journal Title
Journal of Oleo Science
Volume
72
Issue
1
Start Page
87
End Page
97
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Oleo Science Vol.72 No.1 (2023) , 87-97
Suggested Citation
Kanprakobkit W., Kielarova S.W., Wichai U., Bunyapraphatsara N., Kielar F. Incrementing MCT Character of Coconut Oil Using Enzyme Catalyzed Interesterification. Journal of Oleo Science Vol.72 No.1 (2023) , 87-97. 97. doi:10.5650/jos.ess22269 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/81517
Title
Incrementing MCT Character of Coconut Oil Using Enzyme Catalyzed Interesterification
Author's Affiliation
Other Contributor(s)
Abstract
The fatty acid composition of coconut oil was modified using enzyme catalyzed interesterification with the aim of obtaining a product more alike to commercial MCT oils. This modification was carried out with the aim to obtain a product with some of the health benefits shown by MCT oils. Initially, lipase B from Candida antarctica immobilized on acrylic resin and lipozyme TL IM were tested as enzyme catalysts for the reaction. The enzyme catalysts have shown similar performance and lipozyme TL IM has been chosen as the catalyst based on its lower cost. The effects of reaction time, oil to methyl octanoate ratio, and enzyme loading on the reaction performance have been investigated with response surface methodology (RSM) utilizing the Box-Behnken approach. The optimized reaction was scaled up to 20 g. The possibility to source the medium chain fatty acid esters from coconut oil fatty acid distillate using a simple procedure was demonstrated and the possibility to use these esters for the interesterification of coconut oil has been demonstrated as well.