Results 11 to 20 of about 271,434 (162)

Solvent-free synthesis of diacylglycerols via enzymatic glycerolysis between edible oils and glycerol catalyzed by self-made immobilized lipase PS@LXTE-1000 [PDF]

Oil Crop Science
Diglycerol (DAG) is a structural lipid with the functions to lower body fat accumulation and decrease serum triglyceride level. However, the enzymatic synthesis of DAG is limited by the high-efficient and economic lipases.
Yuhao Li, Yi Zhang, Run Liu, Zhonghui Liu, Kheng-Lim Goh, Vladimir Zivkovic, Mingming Zheng   +6 more
doaj   +5 more sources

Antibacterial activities of purified monolaurin obtained from enzymatic glycerolysis of palm kernel olein-stearin blend against Bacillus subtilis

Applied Food Biotechnology, 2023
Background and Objective: Monolaurin can be produced by enzymatic glycerolysis of a mixture of palm kernel olein-stearin (PKOo-PKS). Monolaurin has the ability as an antibacterial agent against both gram-positive and negative bacteria.
Ngatirah Ngatirah, Chusnul Hidayat, Endang Sutriswati Rahayu, Tyas Utami   +3 more
doaj   +2 more sources

Kinetic study of lipase-catalyzed glycerolysis of palm olein using Lipozyme TLIM in solvent-free system. [PDF]

PLoS ONE, 2018
Diacylglycerol (DAG) and monoacylglycerol (MAG) are two natural occurring minor components found in most edible fats and oils. These compounds have gained increasing market demand owing to their unique physicochemical properties.
Thomas Shean Yaw Choong, Chiou Moi Yeoh, Eng-Tong Phuah, Wai-Lin Siew, Yee-Ying Lee, Teck-Kim Tang, Luqman Chuah Abdullah   +6 more
doaj   +3 more sources

OPTIMASI PRODUKSI ENZIMATIS DIASILGLISEROL MELALUI GLISEROLISIS KONTINU [Optimization of Enzymatic Diacylglycerol Production through Continuous Glycerolysis] [PDF]

Jurnal Teknologi dan Industri Pangan, 2014
Diacylglycerol (DAG) produced from crude palm oil (CPO) is one of the healthy oils that can be consumed for daily human diet. DAG production in Indonesia is constrained by the high cost of the mostly imported lipase. To overcome this problem, research of
Tri-Panji*, Septiany C. Palilingan, I Made Artika   +2 more
doaj   +2 more sources

A Comparison of Monoglyceride Production from Microalgaelipids and Rapeseed Oil Catalyzed by Metal Oxides. [PDF]

ChemSusChem
Microalgae is an underutilised source of food with high nutritional value, such as omega 3, −6, and −9. Glycerolysis of microalgal oil is a simple route to obtain emulsifiers rich in these essential fatty acids and this study reports the first use of heterogeneous catalysts for this application.
Ferreira GF, Ríos Pinto LF, Filho RM, Fregolente LV, Hayward JS, Bartley JK.   +5 more
europepmc   +2 more sources

Integrated Production of Microalgal Oil from Neochloris oleoabundans and Its Enzymatic Conversion into Mono- and Diacylglycerols [PDF]

Foods
Microalgal lipids are promising sustainable feedstocks for high-value functional ingredients. However, the influence of cultivation-driven lipid composition on enzymatic conversion remains poorly understood. This study integrated cultivation strategy and
Raphael Sena, Daniel Kurpan, Elisa d’Avila Costa Cavalcanti, Denise Maria Guimarães Freire, Anita Ferreira do Valle   +4 more
doaj   +2 more sources

High yield of monoacylglycerols production through low‐temperature chemical and enzymatic glycerolysis

European Journal of Lipid Science and Technology, 2013
AbstractThe present study aimed to produce MAG through low‐temperature chemical glycerolysis. Over 80% MAG yield with 97% TAG conversion was obtained within short reaction times at temperature of 35–55°C, when tert‐butanol (TB) or tert‐pentanol (TP) was used as reaction medium and sodium hydroxide (NaOH) as catalyst. TB gave a faster reaction rate than
Zhong, N., Li, L., Xu, X., Cheong, L..-Z., Xu, Z., Li, B.   +5 more
core   +5 more sources

A Comparative In Vitro Digestion Study of Three Lipid Delivery Systems for Arachidonic and Docosahexaenoic Acids Intended to Be Used for Preterm Infants [PDF]

Molecules
It is well stablished that docosahexaenoic (DHA) and arachidonic (ARA) acids fulfill relevant biological activities, especially in newborns. However, oils containing these fatty acids are not always optimally digestible.
Blanca Pardo de Donlebún, Assamae Chabni, Celia Bañares, Carlos F. Torres   +3 more
doaj   +2 more sources

Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT The growing demand for plant‐based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein‐rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost‐effective way. This
Kadam A, Scanlon MG, Koksel F.
europepmc   +2 more sources

Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Frozen desserts are highly valued for their creamy texture and rich mouthfeel, primarily due to their high‐fat content. However, the increasing consumption of these products has raised concerns regarding excessive fat intake, which has been linked to health issues such as obesity, diabetes, and cardiovascular disease (CVD). Therefore, there is
Tang Z, Yang S, Li W, Chang J.
europepmc   +2 more sources