Results 141 to 150 of about 271,434 (162)
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Enzymatic glycerolysis of olive oil: A reactional system with major analytical problems
Biotechnology Techniques, 1993Major analytical problems were encountered while carrying out the lipase catalyzed glycerolysis of olive oil in n-hexane. Since direct quantification of monoglycerides could not be achieved, an alternative methodology is proposed: the estimation of monoglyceride production from a mass balance after having assayed for the unconverted triolein, as well ...
S. Ferreira-Dias, M. M. R. Fonseca
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International Journal of Biological Macromolecules, 2021
In this study, SBA-15 was modified by halogen & haloalkanes and later used to immobilize lipases. The hydrolysis activity and the glycerolysis performance of the immobilized lipases was carefully studied. Highest activity of the immobilized Candida antarctica lipase B (CALB), Lipase from Aspergillus oryzae (AOL), Lecitase® Ultra (LU) and lipase from ...
Xin, Wang +3 more
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In this study, SBA-15 was modified by halogen & haloalkanes and later used to immobilize lipases. The hydrolysis activity and the glycerolysis performance of the immobilized lipases was carefully studied. Highest activity of the immobilized Candida antarctica lipase B (CALB), Lipase from Aspergillus oryzae (AOL), Lecitase® Ultra (LU) and lipase from ...
Xin, Wang +3 more
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Journal of the American Oil Chemists' Society, 2006
AbstractNovel functional groups can be introduced into vegetable oils using enzymes, resulting in value‐added products. The transesterification kinetics of ethyl ferulate with MAG, DAG, and TAG were examined. Transesterification was catalyzed by immobilized Candida antarctica lipase B in solventless batch and packed‐bed reactors. Initial reaction rates
Joseph A. Laszlo, David L. Compton
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AbstractNovel functional groups can be introduced into vegetable oils using enzymes, resulting in value‐added products. The transesterification kinetics of ethyl ferulate with MAG, DAG, and TAG were examined. Transesterification was catalyzed by immobilized Candida antarctica lipase B in solventless batch and packed‐bed reactors. Initial reaction rates
Joseph A. Laszlo, David L. Compton
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Nature Food, 2020
Current trans fat replacement strategies provide food products with acceptable textural and sensory properties on a large scale, and at a reasonable price, but carry health and environmental burdens. Palm oil is used extensively because of its high solidity and functionality; however, increased production has led to deforestation throughout the world's
Reed A. Nicholson +1 more
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Current trans fat replacement strategies provide food products with acceptable textural and sensory properties on a large scale, and at a reasonable price, but carry health and environmental burdens. Palm oil is used extensively because of its high solidity and functionality; however, increased production has led to deforestation throughout the world's
Reed A. Nicholson +1 more
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Solid phase enzymatic glycerolysis of beef tallow resulting in a high yield of monoglyceride
Journal of the American Oil Chemists' Society, 1990A mixture of mono‐, di‐ and triglycerides was obtained when beef tallow was reacted with glycerol using lipase enzyme as a catalyst. The reaction was carried out batchwise in a small vessel with agitation by magnetic stirring. The yield of monoglyceride (MG) was greatly influenced by the reaction temperature—at higher temperatures (48–50°C) a yield of ...
Gerald P. McNeill +2 more
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Journal of the American Oil Chemists' Society, 1992
Four triglyceride fats and oils (beef tallow, lard, rapeseed oil and soybean oil) were reacted with glycerol while using lipase as the catalyst. For all fats examined, at reaction temperatures above the critical temperature (Tc), the fatty acid compositions of the monoglyceride (MG) and diglyceride (DG) fractions and of the original fat were similar. A
Gerald P. McNeill +2 more
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Four triglyceride fats and oils (beef tallow, lard, rapeseed oil and soybean oil) were reacted with glycerol while using lipase as the catalyst. For all fats examined, at reaction temperatures above the critical temperature (Tc), the fatty acid compositions of the monoglyceride (MG) and diglyceride (DG) fractions and of the original fat were similar. A
Gerald P. McNeill +2 more
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Biotechnology and Bioengineering, 2007
AbstractLipase‐catalyzed glycerolysis of triolein has been examined using a group of tetraammonium‐based ionic liquids (ILs) as media, specifically with functional groups in cation part. The results demonstrated that the reaction evolution and profile specificity of respective IL system could be quantitatively associated with the structural ...
Chen, Biqiang +3 more
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AbstractLipase‐catalyzed glycerolysis of triolein has been examined using a group of tetraammonium‐based ionic liquids (ILs) as media, specifically with functional groups in cation part. The results demonstrated that the reaction evolution and profile specificity of respective IL system could be quantitatively associated with the structural ...
Chen, Biqiang +3 more
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Engineering Lipid Structure with Enzymatic Glycerolysis
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo, 2021Reed Nicholson, Alejandro Marangoni
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Reduction of Free Fatty Acid Content of Olive-Pomace Oil by Enzymatic Glycerolysis
Food Science and Technology International, 2003The enzymatic glycerolysis of free fatty acids in olive-pomace oil was carried out by immobilised Candida antarctica lipase. The effects of time, molecular sieve, enzyme concentration and reaction temperature on free fatty acids content were investigated.
S. Fadiloğlu +2 more
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Journal of the American Oil Chemists' Society, 1994
AbstractDiglyceride (DG) was prepared by reaction of hydrogenated beef tallow and glycerol in the presence of aPsesudomonas lipase. The yield of DG depended strongly on the reaction temperature. After initial incubation at 60°C for 2 h, followed by the first temperature shift down to 55°C for 4 h and then the second shift down to 48°C for up to 3 d ...
Tsuneo Yamane +3 more
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AbstractDiglyceride (DG) was prepared by reaction of hydrogenated beef tallow and glycerol in the presence of aPsesudomonas lipase. The yield of DG depended strongly on the reaction temperature. After initial incubation at 60°C for 2 h, followed by the first temperature shift down to 55°C for 4 h and then the second shift down to 48°C for up to 3 d ...
Tsuneo Yamane +3 more
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