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Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature

Title
Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature
Authors
Kim I.-H.Lee S.-M.Lee B.-M.Park H.-K.Kim J.-Y.Kwon K.-I.Kim J.-W.Lee J.-S.Kim Y.-H.
Ewha Authors
김양하
SCOPUS Author ID
김양하scopus
Issue Date
2008
Journal Title
Journal of Agricultural and Food Chemistry
ISSN
0021-8561JCR Link
Citation
vol. 56, no. 14, pp. 5942 - 5946
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Interesterification of a 60:40 (wt/wt) mixture of olive oil and fully hydrogenated canola oil was carried out in a batch reactor using a commercial immobilized lipase from Thermomyces lanuginose as a biocatalyst. The effects of a stepwise change of temperature on the degree of conversion, the solid fat content (SFC) of the products, and the residual activity of the enzyme were investigated. As a reference condition, an interesterification trial was conducted at a constant temperature of 70°C for 48 h. For trials in which a temperature of 70°C was used for the first 4 h of reaction and a temperature of 60°C was employed for the following 44 h, there were no significant differences (p < 0.05) in the overall degree of conversion relative to the reference condition. Oils interesterified for only 1 or 2 h at 70°C had melting points higher than 60°C, whereas an oil produced by interesterification at 70°C for only 4 h had a melting point of 58°C. There was little difference (p < 0.05) between the SFC profiles of the interesterification products prepared by two different temperature protocols (70°C for 24 h; 70°C for 4 h followed by 60°C for 20 h). Use of the protocol involving a step decrease in temperature significantly decreased catalyst deactivation effects, thereby increasing the residual activity of the immobilized lipase. © 2008 American Chemical Society.
DOI
10.1021/jf8007585
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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