Kinetic Studies on the Interesterification of Oils and Fats Using Dried Cells of Fungus
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概要
- 論文の詳細を見る
The kinetics of the enzymatic interesterification of oils and fats, using acetone dried cells of Rhizopus chinensis as a lipase catalyst, have been investigated in a batch operation. To clarify the mechanism of this reaction, several models are discussed under various conditions in terms of the ratio of triglyceride (TG)/fatty acid (FA) and of the water content.First, in the reaction between olive oil and methyl stearate, the parameters involyed in each model were determined by the trial-and-error method so as to make the calculated results fit with the experimental data. Then, the models were compared with the experimental data obtained from the reactions with a mixture of stearic and palmitic acid methyl esters, where proportions of (TG)/(FA) and water content were varied.From the results, the model based on either first order kinetics or on the formation of the glyceride-enzyme complex was confirmed to fit best with the data under a wide range of reaction conditions. This suggests that the fatty acid moiety of TG seems to be exchanged thorugh the glyceride-enzyme complex in the enzymatic interesterification of oils and fats.
- 公益社団法人日本生物工学会の論文
- 1988-02-25
著者
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Yamane Tsuneo
Laboraotory Of Bioreaction Engineering Department Of Food Science And Technology Faculty Of Agricult
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Fukuda Hideo
Dept. Appl. Microbial Technology Kumamoto Institute Of Technology
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Fukuda Hideki
Engineering Research Laboratories Kanegafuchi Chemical Industry Co. Ltd.
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MORIKAWA HISASHI
Engineering Research Laboratory, Kanegafuchi Chemical Industry Co., Ltd.,
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Kyotani Susumu
Engineering Research Laboratories Kanegafuchi Chemical Industry Co. Ltd.
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Yamane Tsuneo
Laboratory Of Molecular Biotechnology Graduate School Of Bio- And Agro-sciences Nagoya University
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Morikawa H
National Space Development Agency Of Japan Tokyo Jpn
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MORIKAWA HISASHI
Engineering Research Laboratories, Kanegafuchi Chemical Industry Co., Ltd.,
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