ORCID Profile
0000-0003-1205-149X
Current Organisation
Universiti Putra Malaysia
Does something not look right? The information on this page has been harvested from data sources that may not be up to date. We continue to work with information providers to improve coverage and quality. To report an issue, use the Feedback Form.
Publisher: Elsevier BV
Date: 2007
Publisher: Springer Science and Business Media LLC
Date: 06-05-2009
Publisher: Wiley
Date: 23-03-1970
Publisher: Research Square Platform LLC
Date: 12-03-2021
DOI: 10.21203/RS.3.RS-282587/V1
Abstract: Microfibrillated cellulose (MFC) is a type of nanocellulose having multiple functionalities. Typically, MFC was produced from mechanical high pressure homogenization process. However, this process is energy intensive and the fibrous nature of MFC often causes instrument blockage. The present study aims to utilize endoglucanse enzyme as environmentally friendly approach to pretreat fiber structure prior to undergoing mechanical defibrillation for the production of MFC from corn cob. Alkaline and bleached pretreated corn cob was treated with endoglucanase Fibercare R from 0% to 2.5% before passing through high pressure homogenizer. It was found that incorporation of 0.02% of endoglucanase was sufficient to soften the corn cob cellulose and further prevent the blockage of homogenizer. Subsequently, the 0.02% endoglucanse treated corn cob was passed through different cycles of homogenization from 0 cycle to 10 cycle for MFC production. It was observed that the water retention, zeta potential and shear viscosity of the MFC increases with homogenization cycle. MFC produced had a gel like consistency. Next, emulsifying stabilizing properties of MFC produced from cycle 0 to cycle 10 as well as their amount from 0 % to 1% were also assessed. Increase in homogenization cycle and the amount of MFC promote emulsion stability as observed from the low creaming index which is mainly attributed to the high shear viscosity and G’G’’ crossover of the emulsion. In all, the MFC derived from corn cob via enzymatic coupled with high pressure homogenization process has the potential to be used as gel like stabilizer in oil-in-water food emulsion system.
Publisher: Springer Science and Business Media LLC
Date: 13-06-2022
Publisher: Wiley
Date: 26-07-2010
DOI: 10.1002/JSFA.4088
Abstract: Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS). PDG bakery shortenings (DS55, DS64 and DS73) had less significant increments in slip melting point (SMP), solid fat content (SFC) and hardness during storage as compared to CS. Unlike CS, melting behaviour and viscoelastic properties of PDG bakery shortenings remained unchanged during storage. As for polymorphic transformation, CS contained only β crystals after 8 weeks of storage. PDG bakery shortenings managed to retard polymorphic transformation for up to 10 weeks of storage in DS55 and 12 weeks of storage in DS64 and DS73. PDG bakery shortenings had similar if not better storage stability as compared to CS. This is mainly due to the ability of DAG to retard polymorphic transformation from β' to β crystals. Thus, incorporation of DAG improved physical functionality of bakery shortening.
Publisher: Rynnye Lyan Resources
Date: 15-03-1224
DOI: 10.26656/FR.2017.6(6).659
Abstract: The physicochemical, functional and nutritional properties of whole and defatted legume flours in five types of legumes [kidney bean (Phaseolus vulgaris), mung bean (Vigna radiata), pigeon pea (Cajanus cajan), soybean and black soybean (Glycine max)] were determined. Ash, protein and carbohydrate contents in defatted legume flours were higher than in whole legume flours. Bulk density (BD), water adsorption index (WAI) and water solubility index (WSI) of whole and defatted legume flours ranged from 0.43 g/mL - 0.92 g/mL, 2.04 g/g – 5.01 g/g and 20.67 g/100 g – 46.93 g/100 g, respectively. The water and oil absorption capacity of defatted black soybean flour and defatted soybean flour had improved (p .05) after the oil extraction process. Defatted legume flours exhibited higher emulsifying activity (EA) compared to whole legume flours (p .05), but lower emulsifying stability (ES) which ranged from 88.90% - 94.92% and 94.32% - 99.08%, respectively. Flour concentrations at 5 g/100 mL showed the highest foaming capacity (FC), with reduced foaming stability (FS) across time. Pearson correlation coefficient revealed a protein had significant relationship between physicochemical and functional properties of whole and defatted legume flours. The Pearson correlation coefficient revealed that protein positively correlated with most physicochemical and functional properties of whole and defatted legume flours, while carbohydrate only had a strong positive correlation with BD and WAI.
Publisher: American Chemical Society (ACS)
Date: 16-06-2007
DOI: 10.1021/JF0706676
Abstract: Diacylglycerol (DAG) and triacylglycerol (TAG) as responses on optimization of DAG production using a dual response approach of response surface methodology were investigated. This approach takes the molecular equilibrium of DAG into account and allows for the optimization of reaction conditions to achieve maximum DAG and minimum TAG yields. The esterification reaction was optimized with four factors using a central composite rotatable design. The following optimized conditions yielded 48 wt % DAG and 14 wt % TAG: reaction temperature of 66.29 degrees C, enzyme dosage of 4 wt %, fatty acid/glycerol molar ratio of 2.14, and reaction time of 4.14 h. Similar results were achieved when the process was scaled up to a 10 kg production in a pilot packed-bed enzyme reactor. Lipozyme RM IM did not show any significant activity losses or changes in fatty acid selectivity on DAG synthesis during the 10 pilot productions. However, lipozyme RM IM displayed higher selectivity toward the production of oleic acid-enriched DAG. The purity of DAG oil after purification was 92 wt %.
Publisher: Elsevier BV
Date: 05-2009
Publisher: Wiley
Date: 02-2011
No related grants have been discovered for Oi-Ming Lai.