Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 75-87 |
| Seitenumfang | 13 |
| Fachzeitschrift | Food biotechnology |
| Jahrgang | 7 |
| Ausgabenummer | 1 |
| Publikationsstatus | Veröffentlicht - 1 März 1993 |
Abstract
Palm oil, palm stearin, palm olein and mixtures of palm stearin with rapeseed oil were reacted with glycerol at low moisture content using lipase from Pseudomonas fluorescens as catalyst. The content of monogiyceride (MG) in the reaction mixture at equilibrium was found to be higher at lower temperatures except for palm stearin where a higher diglyceride (DG) content was obtained. High temperature GC analysis revealed that at lower reaction temperatures the predominant reaction product was monopalmitin or, In the case of palm stearin, dipalmitin. Separation of the MG and DG fractions followed by determination of the fatty acid composition showed that at higher reaction temperatures the fatty acids were randomly distributed in these fractions but at 30–40 °C the saturated fatty acids were preferentially located in the MG fraction. A strong positive correlation was found between saturated fatty acid content and yield of MG at lower reaction temperatures.
ASJC Scopus Sachgebiete
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biotechnologie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Immunologie und Mikrobiologie (insg.)
- Angewandte Mikrobiologie und Biotechnologie
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in: Food biotechnology, Jahrgang 7, Nr. 1, 01.03.1993, S. 75-87.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Enzymatic glycerolysis of palm oil fractions and a palm oil based model mixture; relationship between fatty acid composition and monoglyceride yield
AU - McNeill, Gerald P.
AU - Berger, Ralf G.
PY - 1993/3/1
Y1 - 1993/3/1
N2 - Palm oil, palm stearin, palm olein and mixtures of palm stearin with rapeseed oil were reacted with glycerol at low moisture content using lipase from Pseudomonas fluorescens as catalyst. The content of monogiyceride (MG) in the reaction mixture at equilibrium was found to be higher at lower temperatures except for palm stearin where a higher diglyceride (DG) content was obtained. High temperature GC analysis revealed that at lower reaction temperatures the predominant reaction product was monopalmitin or, In the case of palm stearin, dipalmitin. Separation of the MG and DG fractions followed by determination of the fatty acid composition showed that at higher reaction temperatures the fatty acids were randomly distributed in these fractions but at 30–40 °C the saturated fatty acids were preferentially located in the MG fraction. A strong positive correlation was found between saturated fatty acid content and yield of MG at lower reaction temperatures.
AB - Palm oil, palm stearin, palm olein and mixtures of palm stearin with rapeseed oil were reacted with glycerol at low moisture content using lipase from Pseudomonas fluorescens as catalyst. The content of monogiyceride (MG) in the reaction mixture at equilibrium was found to be higher at lower temperatures except for palm stearin where a higher diglyceride (DG) content was obtained. High temperature GC analysis revealed that at lower reaction temperatures the predominant reaction product was monopalmitin or, In the case of palm stearin, dipalmitin. Separation of the MG and DG fractions followed by determination of the fatty acid composition showed that at higher reaction temperatures the fatty acids were randomly distributed in these fractions but at 30–40 °C the saturated fatty acids were preferentially located in the MG fraction. A strong positive correlation was found between saturated fatty acid content and yield of MG at lower reaction temperatures.
UR - http://www.scopus.com/inward/record.url?scp=0027205789&partnerID=8YFLogxK
U2 - 10.1080/08905439309549846
DO - 10.1080/08905439309549846
M3 - Article
AN - SCOPUS:0027205789
VL - 7
SP - 75
EP - 87
JO - Food biotechnology
JF - Food biotechnology
SN - 0890-5436
IS - 1
ER -