| Autor: |
Kazuhiko Fujiwara, Fred B. Padley, Ava Yamaoka, Ken-ichi Mogi, Mitsutoshi Nakajima, Sobhi Basheer |
| Rok vydání: |
1994 |
| Předmět: |
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| Zdroj: |
Developments in Food Engineering ISBN: 9781461361497 |
| DOI: |
10.1007/978-1-4615-2674-2_189 |
| Popis: |
Interesterification of tripalmitin and stearic acid in hexane was investigated using modified lipase. The modified lipase is a complex of lipase and surfactant, which has interesterification reactivity in organic solvent. Screening tests using various kinds of lipases and surfactants were done to optimize the activity of the modified lipase and its recovery. The modified lipase from Rhizopus japonicus using sorbitan monostearate as surfactant had the highest activity in hexane system. At low water concentration, interesterification occurred predominantly, and the production of diglycerides was very low. Hydrolysis of triglycerides was increased with the increase in water concentration. In a non-solvent system, interesterification occurred similarly as in hexane system under low water concentration. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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