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Lipase-catalyzed Production of Solid Fat Containing Conjugated Linoleic Acid in Binary Models  

Zhu, Xue-Mei (Department of Food Science and Technology, Chungnam National University)
Alim, Abdul (Department of Food Science and Technology, Chungnam National University)
Hu, Jiang-Ning (Department of Food Science and Technology, Chungnam National University)
Adhikari, Prakash (Department of Food Science and Technology, Chungnam National University)
Lee, Jeung-Hee (Department of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Biotechnology / v.18, no.3, 2009 , pp. 803-807 More about this Journal
Abstract
Solid fats were esterified with solid phase of rice bran oil (S-RBO), palm stearin (PS), and conjugated linoleic acid (CLA) at 2 substrate mole ratios (S-RBO:PS:CLA of 1:1:2 and 1:3:4). The major fatty acids were palmitic, oleic, and CLA in 36 hr products. The solid fat content (SFC) of the 1:1:2 product was 12.8% while the SFC of 1:3:4 product was 45.1% at $20^{\circ}C$. The SFCs after $20^{\circ}C$ reduced when the reaction time increased from 1 to 36 hr, suggesting that the change of triacylglycerol species was augmented by extending reaction time.
Keywords
rice bran oil; palm stearin; conjugated linoleic acid; enzymatic esterification; solid fat content;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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