Results 31 to 40 of about 272,338 (202)

Enzymatic interesterification of palm stearin and palm olein blend catalyzed by sn-1,3-specific lipase: interesterification degree, acyl migration, and physical properties [PDF]

, 2021
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE), causing the loss of lipase selectivity toward the acyl group at sn-1,3. In this study, an oil blend consisting of palm stearin (PST) and palm olein (POL)
Zhen, Zhang, Ye, Jing, Li, Aijun, Wan, Jun Lee, Xie, Xiaodong, Tan, Chin Ping, Lai, Oi Ming, Wang, Yong   +7 more
core   +1 more source

Enzymatic Interesterification in Supercritical Carbon Dioxide

Agricultural and Biological Chemistry, 1988
An enzymatic reaction with supercritical carbon dioxide (SCCO2) as the reaction medium was investigated. Lipase could catalyze the batch type reaction of hydrolysis and interesterification (acidolysis) in SCCO2 at 50°C and 29.4 MPa. The time course of interesterification was influenced by the water content as well as by the kind of reaction medium. The
CHI, Young Min, NAKAMURA, Kozo, YANO, Toshimasa   +2 more
openaire   +2 more sources

PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH [Preparation of Red Palm Oil Based-Spreads Stock Rich in Carotene Through Enzymatic Interesterification in Batch-type Reactor]

Jurnal Teknologi dan Industri Pangan, 2012
Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was ...
Nur Wulandari1,2), Soenar Soekopitojo2), Wibowo1), Sugiyono1,2)*   +3 more
doaj   +1 more source

Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

Applied Rheology, 2017
The purpose of this work was evaluation of stability of emulsions containing modified fats obtained by enzymatic interesterification of mutton tallow with walnut oil, determination of the optimal range of thickener content, and preferable processing ...
Kowalska Malgorzata, Krzton-Maziopa Anna, Zbikowska Anna, Tarnowska Katarzyna   +3 more
doaj   +1 more source

Synthesis of structured triacylglycerols containing medium-chain and long-chain fatty acids by interesterification with a stereoespecific lipase from Mucor miehei.

Grasas y Aceites, 1999
The preparation of structured triacylglycerols sn-1, sn-3 dilauryl, sn-2 eicosapentaenoyl glycerol and sn-1, sn-3 dilauryl, sn-2 docosahexaenoyl glycerol by enzymatic interesterification under restricted water availability is described.
Susana Nieto, Julio Sanhueza, Alfonso Valenzuela   +2 more
doaj   +1 more source

Biotechnology of lipids: The use of lipases for the structural modification of fats and oils

Grasas y Aceites, 1994
The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties.
Alfonso Valenzuela, Susana Nieto
doaj   +1 more source

DEVELOPMENT OF ZERO TRANS BAKING SHORTENINGS BY ENZYMATIC INTERESTERIFICATION

Zeszyty Problemowe Postępów Nauk Rolniczych, 2018
For development of zero trans baking shortenings enzymatic interesterification was applied. Both immobilized (Novozym 435, Lipozyme RM IM, Lipase PS “Amano” IM) and native (Lipase A “Amano” 12, Lipomod TM 34P) enzymes were applied as biocatalysts. Palm stearin was explored as a source of palmitic acid.
Eliza Gruczyńska, Ewa Majewska, Katarzyna Tarnowska   +2 more
openaire   +1 more source

Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat

Grasas y Aceites, 2003
Through the structured lipids is possible to obtain fatty acids which are used as nourishings or therapeutics on specific diseases or on abnormal metabolic conditions.
Oscar Díaz Gamboa, Luiz Antonio Gioielli   +1 more
doaj   +1 more source

Continuous enzymatic interesterification of lard and soybean oil blend: Effects of different flow rates on physical properties and acyl migration

, 2012
Continuous enzymatic interesterification is an alternative to chemical interesterification for lipid modification technology which is economically viable for large scale use.
Silva, Roberta Claro da, Capacla, Isabele Renata, Isabele Renata Capacla, Luiz Antonio Gioielli, Marcia Hazzan, Hazzan, Márcia, Fabiana Andreia Schaffer De Martini Soares, Maria Inês Almeida Gonçalves, Almeida Goncalves, Maria Ines, Schaffer de Martini Soares, Fabiana Andreia, Gioielli, Luiz Antonio, Roberta Claro da Silva   +11 more
core   +1 more source

Enzymatic interesterification of structured lipids from high-oleic sunflower oil with long-chain saturated triglycerides [PDF]

, 2021
Orientadores: Lireny Aparecida Guaraldo Gonçalves, Renato GrimaldiTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: A interesterificação enzimática é uma alternativa à interesterificação química para ...
Ribeiro, Marilene De Mori Morselli, 1960-
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