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Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures
- Title
- Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures
- Authors
- Chae M.-H.; Park H.-K.; Kwon K.-I.; Kim J.-W.; Hong S.I.; Kim Y.; Kim B.H.; Kim I.-H.
- Ewha Authors
- 김양하
- SCOPUS Author ID
- 김양하
- Issue Date
- 2011
- Journal Title
- Journal of Food Science
- ISSN
- 0022-1147
- Citation
- Journal of Food Science vol. 76, no. 4, pp. C555 - C559
- Indexed
- SCI; SCIE; SCOPUS
- Document Type
- Article
- 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 fromThermomyces lanuginosus(Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °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 °C) and a stepwise temperature protocol (a combination of 70 and 60 °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. © 2011 Institute of Food Technologists ®.
- DOI
- 10.1111/j.1750-3841.2011.02115.x
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
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