Lipase-catalyzed interesterification in packed bed reactor using 2 different temperatures
- Authors
- 채미화; 박혜경; 권광일; 김종욱; 홍승인; 김양하; 김병희; 김인환
- Issue Date
- Apr-2011
- Publisher
- WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148
- Keywords
- fully hydrogenated soybean oil; high oleic sunflower oil; interesterification; lipase; packed-bed reactor
- Citation
- JOURNAL OF FOOD SCIENCE, v.76, no.4, pp C555 - C559
- Journal Title
- JOURNAL OF FOOD SCIENCE
- Volume
- 76
- Number
- 4
- Start Page
- C555
- End Page
- C559
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147781
- DOI
- 10.1111/j.1750-3841.2011.02115.x
- ISSN
- 0022-1147
1750-3841
- Abstract
- Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 degrees C, was investigated. The melting point of a fat that was incubated at 70 degrees C for 9 min was 57 degrees C, which suggested that it should be to employ a lower reaction temperature of 60 degrees C, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 degrees C) and a stepwise temperature protocol (a combination of 70 and 60 degrees C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol.
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