Results 1 to 10 of about 190 (103)

Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial [PDF]

Foods, 2022
Monolaurin is a monoacylglycerol, which can act as an emulsifier and antibacterial. Palm kernel oil is a monolaurin raw material that can be fractionated into palm kernel olein (PKOo) and palm kernel stearin (PKS).
Ngatirah Ngatirah, Chusnul Hidayat, Endang S. Rahayu, Tyas Utami   +3 more
doaj   +4 more sources

Antioxidant property and characterization data of 1-o-galloylglycerol synthesized via enzymatic glycerolysis [PDF]

Data in Brief, 2020
This article provides comprehensive experimental data characterizing antioxidant activity, as well as chemical and physical properties of 1-o-galloylglycerol (GG), synthesized by enzymatic glycerolysis of propyl gallate (PG) using a food-grade lipase ...
Siyu Zhang, Casimir C. Akoh
doaj   +2 more sources

Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics [PDF]

Food Science of Animal Resources, 2017
The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic ...
Xiaoqin Diao, Haining Guan, Baohua Kong, Xinxin Zhao   +3 more
doaj   +2 more sources

The Role of Lipid Molecular Structure in Food Technology and Health. [PDF]

Mol Nutr Food Res
Lipid structure and composition influence both food functionality and physiological health outcomes. ABSTRACT Lipids are a diverse group of molecules that are important in food production and play a role in supporting health. These effects are driven in part by the lipid molecular structure.
Monnard C, Ran-Ressler RR, Patin A, Marzorati M, Semenova I, Giuffrida F.   +5 more
europepmc   +2 more sources

Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats [PDF]

Current Research in Food Science, 2021
Lipase-catalyzed glycerolysis was recently shown to be a viable technique to structure cottonseed and peanut oils into structural fats by converting native triacylglycerols into partial glycerides without changing overall fatty acid composition.
Reed A. Nicholson, Alejandro G. Marangoni   +1 more
doaj   +2 more sources

Immobilization of Lipase from Thermomyces Lanuginosus and Its Glycerolysis Ability in Diacylglycerol Preparation [PDF]

Molecules
In the glycerolysis process for diacylglycerol (DAG) preparation, free lipases suffer from poor stability and the inability to be reused. To address this, a cost-effective immobilized lipase preparation was developed by cross-linking macroporous resin ...
Rui Xie, Yee-Ying Lee, Pengkai Xie, Chin-Ping Tan, Yong Wang, Zhen Zhang   +5 more
doaj   +2 more sources

Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil [PDF]

Frontiers in Nutrition, 2022
Soy sauce by-product oil (SSBO), a by-product of the soy sauce production process, is the lack of utilization due to an abundance of free fatty acid (FFA) and fatty acid ethyl ester (EE).
Konglong Feng, Huaiyi Fang, Guo Liu, Weijie Dai, Mingyue Song, Jiangyan Fu, Linfeng Wen, Qixin Kan, Yunjiao Chen, Yuanyou Li, Qingrong Huang, Yong Cao   +11 more
doaj   +2 more sources

Upgrading sesame cake-extracted oil via enzymatic glycerolysis: Production and characterization of diacylglycerol-enriched oil [PDF]

Food Chemistry: X
Solvent-extracted oil from pressed sesame cake has limited value due to flavor loss. This study developed an enzymatic strategy to convert it into diacylglycerol (DAG)-enriched oil via Novozym 435-catalyzed glycerolysis. Under optimized conditions (molar
Li Zhou, Yue Mu, Jin Zhang, Meiyu Zheng, Lei Chen, Qingyang Zhang, Jinglun Zhou, Zhengting Zhu, Shu Wang, Bin Li, Zhigang Hu, Kangyu Zhao, Dongping He, Fenfen Lei   +13 more
doaj   +2 more sources

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review. [PDF]

J Food Sci
ABSTRACT Structured lipids (SLs) have attracted growing industrial interest due to their associated health benefits. Lipases, as highly selective and versatile biocatalysts, are central to the sustainable synthesis of SLs attributed to their ability to operate under mild reaction conditions. However, the limited operational stability of lipases remains
Lee EL, Chan ES, Siow LF, Song CP, Lee YY.   +4 more
europepmc   +2 more sources

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]

Compr Rev Food Sci Food Saf
Abstract Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast‐developing research area.
Savchina E, Grosso AL, Massoner P, Morozova K, Scampicchio MM, Ferrentino G.   +5 more
europepmc   +2 more sources