Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

Modeling and optimization of lipase-catalyzed synthesis of phytosteryl esters of oleic acid by response surface methodology

Full metadata record
DC Field Value Language
dc.contributor.authorKim, Byung Hee-
dc.contributor.authorAkoh, Casimir C.-
dc.date.accessioned2022-04-19T11:23:14Z-
dc.date.available2022-04-19T11:23:14Z-
dc.date.issued2007-01-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/148477-
dc.description.abstractEnzymatic esterification of phytosterols with oleic acid to produce phytosteryl esters was performed in hexane. Response surface methodology was used to model the reaction. Candida rugosa lipase was the biocatalyst for the reaction. The reaction factors investigated were temperature (Te = 35-55 degrees C, reaction time (t = 4-24 h), substrate molar ratio (Sr = 1-3, oleic acid: phyto sterols). and enzyme amount (En = 2-10%). Well-fitting quadratic polynomial regression model for degree of esterification (DE) was established after regression analysis with backward elimination and verified by a chi(2) test. All factors investigated positively affected DE, with t having the greatest effect followed by En, Sr, and Te. The quadratic terms of t, Sr, and En showed negative effects on DE, whereas, that of Te had no effect on DE. Optimal reaction conditions were: Te, 51.3 degrees C; t, 17.0 h; Sr, 2. 1; En, 7.2% and DE was 97.0 mol% under these conditions. (c) 2006 Elsevier Ltd. All rights reserved.-
dc.format.extent7-
dc.language영어-
dc.language.isoENG-
dc.publisherElsevier BV-
dc.titleModeling and optimization of lipase-catalyzed synthesis of phytosteryl esters of oleic acid by response surface methodology-
dc.typeArticle-
dc.publisher.location영국-
dc.identifier.doi10.1016/j.foodchem.2006.05.025-
dc.identifier.scopusid2-s2.0-33751528864-
dc.identifier.wosid000243541900049-
dc.identifier.bibliographicCitationFood Chemistry , v.102, no.1, pp 336 - 342-
dc.citation.titleFood Chemistry-
dc.citation.volume102-
dc.citation.number1-
dc.citation.startPage336-
dc.citation.endPage342-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasssci-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.subject.keywordAuthorCandida rugosa lipase-
dc.subject.keywordAuthorEsterification-
dc.subject.keywordAuthorPhytosterols-
dc.subject.keywordAuthorPhytosteryl esters of fatty acids-
dc.subject.keywordAuthorResponse surface methodology-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814606004171-
Files in This Item
Go to Link
Appears in
Collections
생활과학대학 > 식품영양학과 > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Kim, Byung Hee photo

Kim, Byung Hee
생활과학대학 (식품영양학과)
Read more

Altmetrics

Total Views & Downloads

BROWSE