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Enzymatic modification of canola/palm oil mixtures: Effects on the fluidity of the mixture
Author(s) -
Kurashige J.,
Matsuzaki N.,
Takahashi H.
Publication year - 1993
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545342
Subject(s) - interesterified fat , canola , chemistry , lipase , soybean oil , chromatography , peanut oil , aqueous two phase system , aqueous solution , immobilized enzyme , organic chemistry , food science , enzyme , raw material
The bioreactor system to interesterify edible oils and fats at an ultra‐micro aqueous phase of 100 ppm and less was investigated. The adsorption of lecithin, together with lipase onto a carrier, was effective for conducting the interesterifying reaction efficiently for oils and fats in micro aqueous phase. To improve the handling properties of palm oil at rather low temperature, palm oil was blended with canola or soybean oil, and then these blended oils were modified by enzymatic selective interesterification in a solvent‐free, ultra‐micro aqueous bioreactor system with an immobilized lipase that had 1,3‐positional specificity. The effects of enzymatic interesterification were confirmed by triglyceride determination, by solid fat content profiles and by cloud point profiles, which were also compared to products of chemical interesterification. The improvement in the fluidity of blended oils with canola oil by the enzymatic reaction was bigger than with soybean oil, and chemical interesterification had no effects on the fluidity of blended oils.