Avoidance of Solidification of Sesame Oil at Low Temperature by Self-interesterification with Immobilized Lipase
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概要
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To reduce the freezing point of sesame oil, the lipasecatalyzed interesterification of sesame oil in a solvent free system was studied. The lipase was immobilized on Celite and refined sesame oil was used as the only substrate for the reaction. After interesterification, the oil did not solidify at 0℃ even after 24h, and even longer storage at 2-4℃ did not result in solidification. The change of physical behavior was investigated with a differential scanning calorimeter and X-ray diffraction, and reduction in the thermodynamic and crystallographic stability of the interesterified oil was demonstrated. The change in triacylglycerol species composition after the reaction was analyzed, showing that content of trisaturated acylglycerol was decreased.
- 社団法人日本農芸化学会の論文
- 2000-05-23
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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Yamane Tsuneo
Laboratory Of Molecular Biotechnology Graduate School Of Bio-and Agro-sciences Nagoya University
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SHIBASAKI Hiroyuki
Fermentation and Food Experiment Station Kagawa Prefectural Government
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Shibasaki Hiroyuki
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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