Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김양하 | * |
dc.date.accessioned | 2016-12-13T02:12:22Z | - |
dc.date.available | 2016-12-13T02:12:22Z | - |
dc.date.issued | 2008 | * |
dc.identifier.issn | 0021-8561 | * |
dc.identifier.other | OAK-4955 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/233081 | - |
dc.description.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. | * |
dc.language | English | * |
dc.title | Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature | * |
dc.type | Article | * |
dc.relation.issue | 14 | * |
dc.relation.volume | 56 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 5942 | * |
dc.relation.lastpage | 5946 | * |
dc.relation.journaltitle | Journal of Agricultural and Food Chemistry | * |
dc.identifier.doi | 10.1021/jf8007585 | * |
dc.identifier.wosid | WOS:000257721400069 | * |
dc.identifier.scopusid | 2-s2.0-49049088926 | * |
dc.author.google | Kim I.-H. | * |
dc.author.google | Lee S.-M. | * |
dc.author.google | Lee B.-M. | * |
dc.author.google | Park H.-K. | * |
dc.author.google | Kim J.-Y. | * |
dc.author.google | Kwon K.-I. | * |
dc.author.google | Kim J.-W. | * |
dc.author.google | Lee J.-S. | * |
dc.author.google | Kim Y.-H. | * |
dc.contributor.scopusid | 김양하(8524160300) | * |
dc.date.modifydate | 20240123090847 | * |