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dc.contributor.author김양하*
dc.date.accessioned2025-03-12T16:30:07Z-
dc.date.available2025-03-12T16:30:07Z-
dc.date.issued2025*
dc.identifier.issn0003-021X*
dc.identifier.issn1558-9331*
dc.identifier.otherOAK-36692*
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/271269-
dc.description.abstractPinolenic acid (PLA) is a plant-origin Delta 5-unsaturated polymethylene-interrupted fatty acid that provides several beneficial health effects to the human body. A two-step lipase-catalyzed reaction was carried out to synthesize PLA-enriched triacylglycerol (TAG) with pine nut oil (PNO) in the present study. In the first step, PLA was efficiently enriched from an initial value of 15-43 mol% in ethyl ester of the reaction mixture after Lipozyme 435-catalyzed ethanolysis with PNO. In the second step, PLA-enriched TAG was efficiently synthesized with the fatty acid form via Lipozyme 435-catalyzed esterification at all temperatures when both ethyl ester form and fatty acid form were compared as acyl donors. The effect of vacuum on the synthesis of PLA-enriched TAG with glycerol and PLA-enriched fatty acid was studied. The optimum temperature and vacuum were 60 degrees C, and 50 mmHg, respectively. A maximum TAG conversion of approximately 95% was achieved after 12 h under the optimum conditions.*
dc.languageEnglish*
dc.publisherWILEY*
dc.subjectacyl donors*
dc.subjectCandida antarctica*
dc.subjectenrichment*
dc.subjectLipozyme 435*
dc.subjectpinolenic acid*
dc.subjecttriglycerides*
dc.titleSynthesis of pinolenic acid-enriched triacylglycerol from pine nut oil via a two-step consecutive enzyme reaction: Comparison of acyl donors*
dc.typeArticle*
dc.relation.issue2*
dc.relation.volume102*
dc.relation.indexSCIE*
dc.relation.indexSCOPUS*
dc.relation.startpage213*
dc.relation.lastpage221*
dc.relation.journaltitleJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY*
dc.identifier.doi10.1002/aocs.12881*
dc.identifier.wosidWOS:001269993800001*
dc.identifier.scopusid2-s2.0-85198623695*
dc.author.googleLee, Yu Jin*
dc.author.googlePark, Mi Soon*
dc.author.googleKim, Byung Hee*
dc.author.googleKim, Yangha*
dc.author.googleKim, In-Hwan*
dc.contributor.scopusid김양하(8524160300)*
dc.date.modifydate20260618115956*
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신산업융합대학 > 식품영양학과 > Journal papers
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