Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures
- Authors
- Chae, Mi-Hwa; Park, Hye-Kyung; Kwon, Kwang-Il; Kim, Jong-Wook; Hong, Seung In; Kim, Yangha; Kim, Byung Hee; Kim, In-Hwan
- Issue Date
- 5월-2011
- Publisher
- WILEY-BLACKWELL
- Keywords
- fully hydrogenated soybean oil; high oleic sunflower oil; interesterification; lipase; packed-bed reactor
- Citation
- JOURNAL OF FOOD SCIENCE, v.76, no.4, pp.C555 - C559
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF FOOD SCIENCE
- Volume
- 76
- Number
- 4
- Start Page
- C555
- End Page
- C559
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/112552
- DOI
- 10.1111/j.1750-3841.2011.02115.x
- ISSN
- 0022-1147
- Abstract
- Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 degrees C, was investigated. The melting point of a fat that was incubated at 70 degrees C for 9 min was 57 degrees C, which suggested that it should be to employ a lower reaction temperature of 60 degrees C, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 degrees C) and a stepwise temperature protocol (a combination of 70 and 60 degrees C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol.
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