Lipase-catalyzed Production of Solid Fat Containing Conjugated Linoleic Acid in Binary Models

被引：0

作者：

Zhu, Xue-Mei ^{[1
]}

Alim, Md. Abdul ^{[1
]}

Hu, Jiang-Ning ^{[1
]}

Adhikari, Prakash ^{[1
]}

Lee, Jeung-Hee ^{[1
]}

Lee, Ki-Teak ^{[1
]}

机构：

[1] Chungnam Natl Univ, Dept Food Sci & Technol, Taejon 305764, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2009年 / 18卷 / 03期

关键词：

rice bran oil; palm stearin; conjugated linoleic acid; enzymatic esterification; solid fat content; RICE BRAN OIL; PALM STEARIN; MIXTURE; WEIGHT;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Solid fats were esterified with solid phase of rice bran oil (S-RBO), palm stearin (PS), and conjugated linoleic acid (CLA) at 2 substrate mole ratios (S-RBO:PS:CLA of 1: 1 :2 and 1:3:4). The major fatty acids were palmitic, oleic, and CLA in 36 hr products. The solid fat content (SFC) of the 1: 1 :2 product was 12.8% while the SFC of 1:3:4 product was 45.1% at 20 degrees C. The SFCs after 20 degrees C reduced when the reaction time increased from 1 to 36 hr, Suggesting that the change of triacylglycerol species was augmented by extending reaction time.

引用

页码：803 / 807

页数：5

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