Synthesis of medium-chain length capsinoids from coconut oil catalyzed by Candida rugosa lipases
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چکیده
منابع مشابه
Antibacterial Activity of Free Fatty Acids from Hydrolyzed Virgin Coconut Oil Using Lipase from Candida rugosa
Free fatty acids (FFAs) were obtained from hydrolyzed virgin coconut oil (VCO) by Candida rugosa lipase (CRL). Four factors' influence on hydrolysis degree (HD) was examined. The best hydrolysis conditions in order to get the highest HD value were determined at VCO to buffer ratio 1 : 5 (w/w), CRL concentration 1.5% (w/w oil), pH 7, and temperature 40°C. After 16 hours' reaction, the HD value a...
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All fats and oils are composed of fat molecules called fatty acids. There are two methods of classifying fatty acids. The one you are most familiar is based on saturation. You have saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. The second method of classification is based on molecular size or length of the carbon chain in the fatty acid. You have short-chai...
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Estolides are vegetable-oil-based lubricants obtained from oleic acid or any source of hydroxy fatty acids. In this work, the estolides synthesis from oleic acid and methyl ricinoleate (biodiesel from castor oil), using immobilized commercial lipases (Novozym 435, Lipozyme RM-IM, and Lipozyme TL-IM) in a solvent-free medium was investigated. Acid value was used to monitor the reaction progress ...
متن کاملEsterification of Glucose Fatty Acids of Coconut Oil Catalyzed by Candida rugosa Lipase EC 3.1.1.3 Immobilized on an Indonesia’s Natural Zeolite Matrix
Glucose fatty acid esters can be served as a low calories fat replacer and emulsifier. The study aims to synthesize esters enzymatically catalyzed by immobilized lipase on the activated natural zeolite. Optimal immobilization carried out at temperatures of 37°C, with a ratio of enzyme: zeolite = 1: 3 (w / w) gave 74.81 % loading efficiency. Immobilization occurs on the surface of the zeolite ar...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2017
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2016.09.049