Lipase-catalyzed interesterification in packed bed reactor using 2 different temperatures
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 채미화 | - |
dc.contributor.author | 박혜경 | - |
dc.contributor.author | 권광일 | - |
dc.contributor.author | 김종욱 | - |
dc.contributor.author | 홍승인 | - |
dc.contributor.author | 김양하 | - |
dc.contributor.author | 김병희 | - |
dc.contributor.author | 김인환 | - |
dc.date.accessioned | 2022-04-19T10:29:04Z | - |
dc.date.available | 2022-04-19T10:29:04Z | - |
dc.date.issued | 2011-04 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.issn | 1750-3841 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147781 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | WILEY-BLACKWELL PUBLISHING, INC, COMMERCE PLACE, 350 MAIN ST, MALDEN, USA, MA, 02148 | - |
dc.title | Lipase-catalyzed interesterification in packed bed reactor using 2 different temperatures | - |
dc.type | Article | - |
dc.publisher.location | 미국 | - |
dc.identifier.doi | 10.1111/j.1750-3841.2011.02115.x | - |
dc.identifier.scopusid | 2-s2.0-79955573036 | - |
dc.identifier.wosid | 000290270600030 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD SCIENCE, v.76, no.4, pp C555 - C559 | - |
dc.citation.title | JOURNAL OF FOOD SCIENCE | - |
dc.citation.volume | 76 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | C555 | - |
dc.citation.endPage | C559 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | FULLY HYDROGENATED FAT | - |
dc.subject.keywordPlus | THERMOMYCES-LANUGINOSA LIPASE | - |
dc.subject.keywordPlus | PALM KERNEL OLEIN | - |
dc.subject.keywordPlus | ENZYMATIC INTERESTERIFICATION | - |
dc.subject.keywordPlus | IMMOBILIZED LIPASE | - |
dc.subject.keywordPlus | OIL BLENDS | - |
dc.subject.keywordPlus | CHEMICAL INTERESTERIFICATION | - |
dc.subject.keywordPlus | STRUCTURED LIPIDS | - |
dc.subject.keywordPlus | MARGARINE FATS | - |
dc.subject.keywordPlus | SESAME OIL | - |
dc.subject.keywordAuthor | fully hydrogenated soybean oil | - |
dc.subject.keywordAuthor | high oleic sunflower oil | - |
dc.subject.keywordAuthor | interesterification | - |
dc.subject.keywordAuthor | lipase | - |
dc.subject.keywordAuthor | packed-bed reactor | - |
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