Interesterification of Triglyceride and Fatty Acid in a Microaqueous Reaction System Using Lipase-Surfactant Complex
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概要
- 論文の詳細を見る
Lipase-surfactant complex (LSC) was prepared by mixing an aqueous solution of lipase (EC 3.1. 1.3)derived from Pseudomonas sp. and an ethanol solution of sorbitan mono-stearate. The LSC was used to catalyze the interesterification of triglyceride and fatty acid in a solvent system with hexane or in a solvent-free system. The optimum reaction temperature for the LSC was found to be 50℃. The LSC also had catalytic activity in a solvent-free system at 80-100℃. The optimum added water content at which the enzyme had maximum activity was found to be 100 mmol H_2O/(g-LSC) for various substrates and enzyme concentrations. This shows that the amount of water required depends on the amount of enzyme. Ethanol and diethylene glycol could be used as water substitutes, and the optimum hydroxyl group content was 100 mmol [OH] /(g-LSC).
- 社団法人日本農芸化学会の論文
- 1995-09-23
著者
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NAKAJIMA Mitsutoshi
National Food Research Institute
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NABETANI Hiroshi
National Food Research Institute
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Nabetani Hiroshi
Food Engineering Division National Food Research Institute Naro
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Nakajima Mitsutoshi
Food Engineering Division National Food Research Institute Naro
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Nabetani H
Food Engineering Division National Food Research Institute Naro
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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Isono Yasuyuki
Dainichiseika Color & Chemicals Mfg. Co., Ltd.
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Isono Y
National Food Res. Inst. Ministry Of Agriculture Ibaraki Jpn
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