Enzymatic Interesterification of Lauric Fat Blends Formulated by Grouping Triacylglycerol Melting Points
نویسندگان
چکیده
منابع مشابه
Human Milk Fat Substitute Produced by Enzymatic Interesterification of Vegetable Oil Blend
Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme TL IM) for obtaining a product that contains similar triacylglycerol (TAG) structure to that of human milk fat (HMF). Reactions were carried out in a double jacketed glass ve...
متن کاملOptimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology
Blends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system. A central composite design (CCD) was used to optimize the reaction, considering the effects of different mass fractions of binary blends of MF:CNO (50:50, 65:35 and 80:20) and temperatures (45,...
متن کاملCharacterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry
Interesterification is an industrial transformation process aiming to change the physico-chemical properties of vegetable oils by redistributing fatty acid position within the original constituent of the triglycerides. In the confectionery industry, controlling formation degree of positional isomers is important in order to obtain fats with the desired properties. Silver ion HPLC (High Performa...
متن کاملComparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics.
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure and composition of triacylglycerols. However, they are not always mutually compatible. Lipid modification is a good way to give them specific functionalities, increase their oxidative stability, or improve their nutritional value. As such, chemical and enzymatic interesterification may be used to...
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ژورنال
عنوان ژورنال: Journal of the American Oil Chemists' Society
سال: 2016
ISSN: 0003-021X
DOI: 10.1007/s11746-016-2851-4