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Distinction between enzymically and chemically catalyzed interesterification
Author(s) -
Roy S. Sil,
Bhattacharyya D. K.
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/bf02564245
Subject(s) - interesterified fat , lipase , chemistry , catalysis , fatty acid , organic chemistry , triacylglycerol lipase , enzyme
The 1,3‐specific lipase‐catalyzed interesterified fats were distinguished from chemically catalyzed products by the fatty acids in the 2‐position. The fatty acid contents in the 2‐position of the 1,3‐lipase‐catalyzed and the original triglycerides were similar but different from that of chemically interesterified fat. Also, the saturated‐to‐unsaturated fatty acid ratio in the 2‐monoglycerides was lower for the 1,3‐specific lipase‐catalyzed interesterified fats than for the corresponding chemical products.