Interesterification activity of Rhizopus delemar lipase in phospholipid microemulsions

被引：9

作者：

Komatsu, T

Nagayama, K

Imai, M

机构：

[1] Kochi Natl Coll Technol, Dept Mat Sci & Engn, Nankoku, Kochi 7838508, Japan

[2] Nihon Univ, Coll Bioresource Sci, Dept Food Sci & Technol, Fujisawa, Kanagawa 2528510, Japan

来源：

COLLOIDS AND SURFACES B-BIOINTERFACES | 2004年 / 38卷 / 3-4期

关键词：

phospholipid; microemulsion; lipase; interesterification;

D O I：

10.1016/j.colsurfb.2004.01.017

中图分类号：

Q6 [生物物理学];

学科分类号：

071011 ;

摘要：

The interesterification of olive oil with palmitic acid catalyzed by Rhizopus delemar lipase was investigated in phospholipid microemulsion systems. Soybean lecithin was used as the amphiphilic component. The maximal reaction rate was obtained at a buffer pH of 5.5-6.0. The reaction rate was also dependent on the W-L (= [H2O]/[lecithin]) value and attained a maximum at W-L = 5. The reaction rate reached a maximum at a palmitic acid concentration of 350 mM. The molar fraction of the interesterified product 1,3-dipaimitoyl-3-oleoyl glycerol (POP) in the olive oil was enhanced from 2.8 to 65.6 mol% after 24 h of the reaction. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：175 / 178

页数：4

共 21 条

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