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Hydrolysis of Milk Fat By Lipase in Solvent‐free Phospholipid Reverse Micellar Media
Author(s) -
PATEL MAYANK T.,
NAGARAJAN R.,
KILARA ARUN
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14720.x
Subject(s) - chemistry , lipase , hydrolysis , micelle , chromatography , lecithin , pulmonary surfactant , organic chemistry , candida rugosa , enzyme , biochemistry , aqueous solution
Butterfat was hydrolyzed with lipases contained in lecithin reverse micelles. The influence of pH, temperature, molar ratio of surfactant to water (R) and surfactant concentration on the hydrolytic reaction indicated linear, quadratic, and interactive effects for reaction systems mediated by R. javanicus and C. rugosa lipases. The initial reaction rate was dependent on reaction parameters; however, the degree of hydrolysis was independent of pH. Both enzymes exhibited high thermal stability. The content and composition of milk fat hydrolysates prepared by R. javanicus lipase were most influenced by reaction temperature and R. The optimum conditions for production of free fatty acids, monoacyl‐glycerols, diacylglycerols and specific regio‐isomers were defined.