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Production of feruloylated lysophospholipids via a one-step enzymatic interesterification
Food Chemistry, 2020Incorporation of ferulic acid (FA) into egg-yolk phosphatidylcholine (PC) in a lipase-catalyzed acidolysis and interesterification process was studied using four commercially available immobilized lipases as catalysts and two acyl donors: ferulic acid (FA) and ethyl ferulate (EF).
Magdalena Rychlicka +3 more
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Enzymatic interesterification of palm and coconut stearin blends
International Journal of Food Science & Technology, 2012SummaryHard fractions of palm oil and coconut oil, blended in the ratios of 90:10, 85:15, 80:20 and 75:25, were interesterified for 8 h using Lipozyme TL IM. Major fatty acids in the blends were palmitic acid (41.7–48.4%) and oleic acid (26.2–30.8%). Medium‐chain fatty acids accounted for 4.5–13.1% of the blends.
Sakina Khatoon +2 more
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Interesterification, chemical or enzymatic catalysis
Lipid Technology, 2015The interesterification process is one of the oil modification processes the refiner can use to alter the physical properties of oils and fats, The reaction requires a catalyst to proceed. This can be a base or a lipase enzyme. In the currently accepted mechanism of the base‐catalysed interesterification reaction, two anionic intermediates are involved:
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Enzymatic interesterification of crambe oil assisted by ultrasound
Industrial Crops and Products, 2017Abstract In this work, the production of fatty acid methyl esters (FAME) from crambe oil by enzyme interesterification assisted by ultrasound was investigated. The experiments evaluated the effect of temperature, reaction time, methyl acetate (MA)/oil molar ratio, enzyme loading, catalyst reuse and influence of ultrasound.
Gilmar Roberto Tavares +3 more
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Critical Reviews in Food Science and Nutrition, 2020
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement
Zhen, Zhang, Wan Jun, Lee, Yong, Wang
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Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement
Zhen, Zhang, Wan Jun, Lee, Yong, Wang
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Enzymatic interesterification of triglyceride with surfactant‐coated lipase in organic media
Biotechnology and Bioengineering, 1995AbstractSeveral surfactant‐coated enzymes have been prepared by coating lipases of various origins with a nonionic surfactant, glutamic acid dioleylester ribitol (2C18Δ9GE). Enzymatic interesterification of tripalmitin with oleic acid using the surfactant‐coated lipase was carried out in organic media.
M, Goto, M, Goto, N, Kamiya, F, Nakashio
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Stepped water activity control for efficient enzymatic interesterification
Applied Microbiology and Biotechnology, 1998The benefits of controlling water activity, a w, during enzymatically catalysed synthesis reactions, such as reverse-hydrolytic reactions promoted by lipases, are now well recognized. Numerous techniques for controlling a w in the laboratory and their implementation in continuous reactors have been discussed in the published literature.
Z. Ujang, A. M. Vaidya
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Prediction of Fatty Acid Incorporation during Enzymatic Interesterification
Journal of the American Oil Chemists' Society, 2020AbstractWhen a mixture of triacylglycerols and free fatty acids or fatty acid alkyl esters is treated with a random or sn‐1,3 regioselective lipase enzyme, part of these acids will be incorporated into the triacylglycerols while liberating fatty acids that were originally part of these triacylglycerols.
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Enzymatic Interesterification of Palm Stearin and Coconut Oil by a Dual Lipase System
Journal of the American Oil Chemists' Society, 2007AbstractEnzymatic interesterification of palm stearin with coconut oil was conducted by applying a dual lipase system in comparison with individual lipase‐catalyzed reactions. The results indicated that a synergistic effect occurred for many lipase combinations, but largely depending on the lipase species mixed and their ratios.
Ibrahim, Nuzul A. +2 more
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Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin
Journal of the American Oil Chemists' Society, 2015AbstractThe objective of this study was to produce low saturated, zero‐trans, interesterified fats with 20 or 30 % saturated fatty acids (SFA) such as C16:0 or C18:0. Tripalmitin (TP) or tristearin (TS) was blended with high oleic sunflower oil (HOSO) at different ratios (0.1:1, 0.3:1, and 0.5:1 [w/w]).
Ebenezer A. Ifeduba +2 more
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