Results 201 to 210 of about 475,006 (243)

Enzymatic interesterification of triglyceride with surfactant‐coated lipase in organic media

Biotechnology and Bioengineering, 1995
AbstractSeveral 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
openaire   +2 more sources

A novel synthesis method of medium- and long-chain triglyceride lipids from rubber seed oil catalyzed by enzymatic interesterification and its metabolism mechanism.

Food & Function
Medium- and long-chain triglyceride (MLCT) is a striking structural lipid for the supply of energy and essential fatty free acids (FFAs) in the food field.
Jiahao Liu, Yinghui Zheng, Renwei Zhang, Yue-e Yu, Fang Wang, Li Deng, Kai Wu   +6 more
semanticscholar   +1 more source

Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat

, 2020
High lipid food matrices are advantageous in protecting probiotic microorganisms during storage and also during digestion. This study aimed to apply enzymatically interesterified milk fat (MF) and palm olein (PO) blends as the fat base for the ...
C. Santos, Raquel Fortes Kanup, M. A. C. Albuquerque, R. Bedani, Cínthia Hoch Batista de Souza, L. A. Gioielli, S. Saad, J. Ract   +7 more
semanticscholar   +1 more source

Enzymatic Interesterification of Butterfat with Rapeseed Oil in a Continuous Packed Bed Reactor

Journal of Agricultural and Food Chemistry, 2005
Lipase-catalyzed interesterification of butterfat blended with rapeseed oil (70/30, w/w) was investigated both in batch and in continuous reactions. Six commercially available immobilized lipases were screened in batch experiments, and the lipases, Lipozyme TL IM and Lipozyme RM IM, were chosen for further studies in a continuous packed bed reactor. TL
Rønne, Torben, Yang, Tiankui, Mu, Huiling, Jacobsen, Charlotte, Xu, Xuebing   +4 more
openaire   +3 more sources

Supercritical Carbon Dioxide as Processing Medium for Enzymatic Interesterification

1994
Supercritical carbon dioxide (SC-CO2) is used as processing medium for the enzymatic interesterification of D, L-Menthol with triacetin catalysed by the lipase from Candida cylindracea. Studies on the reaction and solubility-measurements were performed in a batch-mode reactor.
B. Moshammer, R. Marr, A. Biladt, F. Fröschl, W. Preitschopf   +4 more
openaire   +1 more source

Enzymatic Interesterification of Palm Stearin and Coconut Oil by a Dual Lipase System

Journal of the American Oil Chemists' Society, 2007
AbstractEnzymatic 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., Guo, Zheng, Xu, Xuebing   +2 more
openaire   +2 more sources

Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology

LWT, 2019
Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of ...
Subajiny Sivakanthan, A. Jayasooriya, T. Madhujith   +2 more
semanticscholar   +1 more source

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Journal of the American Oil Chemists' Society, 2015
AbstractThe 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, Silvana Martini, Casimir C. Akoh   +2 more
openaire   +1 more source

The evolution of enzymatic interesterification in the oils and fats industry

European Journal of Lipid Science and Technology, 2008
AbstractImmobilised lipases have now become accepted as a mainstream technology for fat modification. This paper presents the development of this technology in particular for the production of trans‐free fats. One of the factors influencing this development has been concern for health, which has made trans fats a major issue for food manufacturers and ...
Hans C. Holm, David Cowan
openaire   +1 more source

Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification

LWT, 2018
Mango kernel fat-third stearin (MKF-TS) is one of the most valuable cocoa butter improvers. Hard chocolate fats were prepared using MKF-TS, hard palm-mid fraction (HPMF) and cocoa butter (CB) via physical blending and enzymatic interesterification.
Jun Jin, C. Akoh, Qingzhe Jin, Xingguo Wang   +3 more
semanticscholar   +1 more source