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• W2953536963 abstract "In this thesis the prospect of using cereal oil as a natural emulsifier after enzymatic treatment was investigated. A lipase was used in both free and immobilized form. Hydrolysis reactions were carried out using two different oil in water (O/W) emulsions. Microscopy of emulsion formation was visualized, and droplet size was obtained using a particle size distribution analyzer (PSD). Lipid extraction followed by lipid separation and acidic methylation of fatty acids (FA) was prepared. This was done in order to obtain quantitative data of the hydrolysis reaction, by using gas chromatography (GC). Enzymatic modification of one of the O/W emulsions gave unexpectedly rise to the formation of a thick emulsion that shows properties similar to mayonnaise. Various tests were done to assess the behavior of the emulsion, including long term incubation, temperature and pH stability. Microscopy images of the O/W emulsions created without addition of enzyme showed small droplets. Particle size distribution showed a mean surface diameter of 5.05 ± 165 µm. However, emulsions formed using free and immobilized enzyme had a larger particle size distribution with mean surface diameter of 15.88 ± 8.62 µm and 7.03 ± 3.42, respectively for one of the O/W emulsions made. Similarly, this pattern was observed for the second O/W emulsion prepared as well. GC results were somewhat unexpected; however, it is evident that there is a difference between samples that did not contain the enzyme and those that did whether immobilized or free. Finally, different trials were made for the thick emulsion similar to mayonnaise. The PSD results that were obtained from these trials show that the thick emulsion contains relatively large droplets with mean surface diameter of 100.19 ± 20.01 µm. Formation of aggregates was observed in microscopy images. It is assumed that these aggregates have an effect in the results of the particle size analyzer. GC results show that after formation of this thick emulsion system, there is a 46% increase in released fatty acids and a decrease in polar lipids. Moreover, the emulsion seems to be stable for at least a week at room temperature, and if exposed for five minutes to temperatures below 70 °C. Addition of buffer with set pH seem to not affect this emulsion. However, addition of alkaline or acidic solution cause physical changes in the thick emulsion. It was concluded that under the settings used in this work, cereal oil has the potential to be used as a natural emulsifier. (Less)" @default.
• W2953536963 created "2019-07-12" @default.
• W2953536963 creator A5001387271 @default.
• W2953536963 date "2019-01-01" @default.
• W2953536963 modified "2023-09-27" @default.
• W2953536963 title "Enzymatic hydrolysis of cereal oil to evaluate its use as a natural emulsifier." @default.
• W2953536963 hasPublicationYear "2019" @default.
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