Lipase-catalyzed synthesis of structured lipids in polar solvents

被引：2
|
作者：
Sellappan, S [1 ]
Akoh, CC [1 ]
机构：
[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
来源：
JOURNAL OF FOOD LIPIDS | 2002年 / 9卷 / 03期
关键词：
D O I：
10.1111/j.1745-4522.2002.tb00222.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of acetone on structured lipid synthesis by Lipozyme IM60 in n-hexane was studied Transesterification of tristearin with capric, lauric, myristic, palmitic and oleic acids, was performed individually and in combinations at equal mole ratios. Higher incorporation of oleic acid was observed with the addition of acetone when compared to other fatty acids. Incorporation of capric acid decreased with increase in acetone concentration. The overall activity of enzyme decreased in acetone compared to n-hexane.
引用
收藏
页码：239 / 246
页数：8
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