Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils
نویسندگان
چکیده
منابع مشابه
trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties ...
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enzymatic acidolysis of canola oil through caprylic acid was investigated to produce certain medium chain ttriacyliglycerol (tag) structured lipids (sls). lipozyme tl im, an sn-1,3 specific thermomyces lanuginosa lipase, and novozym 435, a non-specific candida antarctica lipase, were utilized as the biocatalysts in a batch reactor. reaction conditions were designed according to taguchi’s approa...
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Enzymatic Synthesis of Fatty
Fatty hydrazides (FH) have been successfully synthesized from palm oils by a one-step lipase catalyzed reaction. The synthesis was carried out by treating the oils with hydrazine hydrate at neutral pH using an immobilized lipase, Lipozyme as the catalyst. The percentages of conversion of RBD (refined, bleached and deodorized) palm oil (PO), RBD palm olein (POn), RBD palm stearin (PS) and RBD pa...
متن کاملImmobilized Rhizopus oryzae lipase catalyzed synthesis of palm stearin and cetyl alcohol wax esters: Optimization by Response Surface Methodology
BACKGROUND Waxes are esters of long-chain fatty acids and long-chain alcohols. Their principal natural sources are animals (sperm whale oil) and vegetables (jojoba) which are expensive and not easily available. Wax esters synthesized by enzymatic transesterification, using palm stearin as raw material, can be considered as an alternative to natural ones. RESULTS Palm stearin is a solid fracti...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2015
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-015-1943-8