Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures
: Lipase‐catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2011-05, Vol.76 (4), p.C555-C559 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | C559 |
|---|---|
| container_issue | 4 |
| container_start_page | C555 |
| container_title | Journal of food science |
| container_volume | 76 |
| creator | Chae, Mi-Hwa Park, Hye-Kyung Kwon, Kwang-Il Kim, Jong-Wook Hong, Seung In Kim, Yangha Kim, Byung Hee Kim, In-Hwan |
| description | : Lipase‐catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °C, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 °C) and a stepwise temperature protocol (a combination of 70 and 60 °C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol. |
| doi_str_mv | 10.1111/j.1750-3841.2011.02115.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_889441718</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1770297376</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5965-9de32a636262da3caa9e21cdba9e617d9275278dbf23b77d771bf667136ae8333</originalsourceid><addsrcrecordid>eNqNkl1v0zAUhi0EYmXwF1CEhOAmwR-J7dwgjY6NoVI22IS4sk4dB7lLk2InouXXc0JLkbgALNnHlp_z6hy_JiRhNGM4XiwzpgqaCp2zjFPGMsoZK7LNHTI5XNwlE0o5TxnL1RF5EOOSjmch75MjznOmhCgm5PPMryG6dAo9NNvvrkou2t4FF3HxtbfQ-65NfJtcgr3F21c4PziwfReSm-jbLwlPTn1dY0rbJ9dutXYB-gEFHpJ7NTTRPdrHY3Jz9vp6-iadvT-_mJ7MUluUskjLygkOUkgueQXCApSOM1stMEqmqpKrgitdLWouFkpVSrFFLaViQoLTQohj8mynuw7d1wELNysfrWsaaF03RKN1mWO3TCP5_K8kU4ryUgkl_41SqjUXpcgRffIHuuyG0GLLRistRVkUCiG9g2zoYgyuNuvgVxC2qGRGS83SjM6Z0TkzWmp-Wmo2mPp4rz8sVq46JP7yEIGnewCihaYO0Foff3M501TxsaeXO-6bb9z2vwswb89OP45bFEh3Ah5_x-YgAOHWSHy1wnyan5t3-fRqfnlVmrn4AZVryWc</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>878639557</pqid></control><display><type>article</type><title>Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Chae, Mi-Hwa ; Park, Hye-Kyung ; Kwon, Kwang-Il ; Kim, Jong-Wook ; Hong, Seung In ; Kim, Yangha ; Kim, Byung Hee ; Kim, In-Hwan</creator><creatorcontrib>Chae, Mi-Hwa ; Park, Hye-Kyung ; Kwon, Kwang-Il ; Kim, Jong-Wook ; Hong, Seung In ; Kim, Yangha ; Kim, Byung Hee ; Kim, In-Hwan</creatorcontrib><description>: Lipase‐catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °C, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 °C) and a stepwise temperature protocol (a combination of 70 and 60 °C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2011.02115.x</identifier><identifier>PMID: 22417335</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Ascomycota - enzymology ; Biological and medical sciences ; Catalysis ; Conversion ; Enzymes ; Enzymes, Immobilized - metabolism ; Esterification ; Fat industries ; Food Handling - methods ; Food industries ; Food science ; Foods ; fully hydrogenated soybean oil ; Fundamental and applied biological sciences. Psychology ; high oleic sunflower oil ; Hydrogenation ; interesterification ; Lipase ; Lipase - metabolism ; Magnetic Resonance Spectroscopy - methods ; Oils & fats ; Oleic Acid - analysis ; packed-bed reactor ; Plant Oils - chemistry ; Reactors ; Soybean Oil - chemistry ; Soybeans ; Sunflower Oil ; Temperature ; Temperature effects ; Transition Temperature ; Triacylglycerols ; Triglycerides - analysis</subject><ispartof>Journal of food science, 2011-05, Vol.76 (4), p.C555-C559</ispartof><rights>2011 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5965-9de32a636262da3caa9e21cdba9e617d9275278dbf23b77d771bf667136ae8333</citedby><cites>FETCH-LOGICAL-c5965-9de32a636262da3caa9e21cdba9e617d9275278dbf23b77d771bf667136ae8333</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2011.02115.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2011.02115.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,45557,45558</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24180726$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22417335$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chae, Mi-Hwa</creatorcontrib><creatorcontrib>Park, Hye-Kyung</creatorcontrib><creatorcontrib>Kwon, Kwang-Il</creatorcontrib><creatorcontrib>Kim, Jong-Wook</creatorcontrib><creatorcontrib>Hong, Seung In</creatorcontrib><creatorcontrib>Kim, Yangha</creatorcontrib><creatorcontrib>Kim, Byung Hee</creatorcontrib><creatorcontrib>Kim, In-Hwan</creatorcontrib><title>Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: Lipase‐catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °C, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 °C) and a stepwise temperature protocol (a combination of 70 and 60 °C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol.</description><subject>Ascomycota - enzymology</subject><subject>Biological and medical sciences</subject><subject>Catalysis</subject><subject>Conversion</subject><subject>Enzymes</subject><subject>Enzymes, Immobilized - metabolism</subject><subject>Esterification</subject><subject>Fat industries</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food science</subject><subject>Foods</subject><subject>fully hydrogenated soybean oil</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high oleic sunflower oil</subject><subject>Hydrogenation</subject><subject>interesterification</subject><subject>Lipase</subject><subject>Lipase - metabolism</subject><subject>Magnetic Resonance Spectroscopy - methods</subject><subject>Oils & fats</subject><subject>Oleic Acid - analysis</subject><subject>packed-bed reactor</subject><subject>Plant Oils - chemistry</subject><subject>Reactors</subject><subject>Soybean Oil - chemistry</subject><subject>Soybeans</subject><subject>Sunflower Oil</subject><subject>Temperature</subject><subject>Temperature effects</subject><subject>Transition Temperature</subject><subject>Triacylglycerols</subject><subject>Triglycerides - analysis</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkl1v0zAUhi0EYmXwF1CEhOAmwR-J7dwgjY6NoVI22IS4sk4dB7lLk2InouXXc0JLkbgALNnHlp_z6hy_JiRhNGM4XiwzpgqaCp2zjFPGMsoZK7LNHTI5XNwlE0o5TxnL1RF5EOOSjmch75MjznOmhCgm5PPMryG6dAo9NNvvrkou2t4FF3HxtbfQ-65NfJtcgr3F21c4PziwfReSm-jbLwlPTn1dY0rbJ9dutXYB-gEFHpJ7NTTRPdrHY3Jz9vp6-iadvT-_mJ7MUluUskjLygkOUkgueQXCApSOM1stMEqmqpKrgitdLWouFkpVSrFFLaViQoLTQohj8mynuw7d1wELNysfrWsaaF03RKN1mWO3TCP5_K8kU4ryUgkl_41SqjUXpcgRffIHuuyG0GLLRistRVkUCiG9g2zoYgyuNuvgVxC2qGRGS83SjM6Z0TkzWmp-Wmo2mPp4rz8sVq46JP7yEIGnewCihaYO0Foff3M501TxsaeXO-6bb9z2vwswb89OP45bFEh3Ah5_x-YgAOHWSHy1wnyan5t3-fRqfnlVmrn4AZVryWc</recordid><startdate>201105</startdate><enddate>201105</enddate><creator>Chae, Mi-Hwa</creator><creator>Park, Hye-Kyung</creator><creator>Kwon, Kwang-Il</creator><creator>Kim, Jong-Wook</creator><creator>Hong, Seung In</creator><creator>Kim, Yangha</creator><creator>Kim, Byung Hee</creator><creator>Kim, In-Hwan</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201105</creationdate><title>Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures</title><author>Chae, Mi-Hwa ; Park, Hye-Kyung ; Kwon, Kwang-Il ; Kim, Jong-Wook ; Hong, Seung In ; Kim, Yangha ; Kim, Byung Hee ; Kim, In-Hwan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5965-9de32a636262da3caa9e21cdba9e617d9275278dbf23b77d771bf667136ae8333</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Ascomycota - enzymology</topic><topic>Biological and medical sciences</topic><topic>Catalysis</topic><topic>Conversion</topic><topic>Enzymes</topic><topic>Enzymes, Immobilized - metabolism</topic><topic>Esterification</topic><topic>Fat industries</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food science</topic><topic>Foods</topic><topic>fully hydrogenated soybean oil</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high oleic sunflower oil</topic><topic>Hydrogenation</topic><topic>interesterification</topic><topic>Lipase</topic><topic>Lipase - metabolism</topic><topic>Magnetic Resonance Spectroscopy - methods</topic><topic>Oils & fats</topic><topic>Oleic Acid - analysis</topic><topic>packed-bed reactor</topic><topic>Plant Oils - chemistry</topic><topic>Reactors</topic><topic>Soybean Oil - chemistry</topic><topic>Soybeans</topic><topic>Sunflower Oil</topic><topic>Temperature</topic><topic>Temperature effects</topic><topic>Transition Temperature</topic><topic>Triacylglycerols</topic><topic>Triglycerides - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chae, Mi-Hwa</creatorcontrib><creatorcontrib>Park, Hye-Kyung</creatorcontrib><creatorcontrib>Kwon, Kwang-Il</creatorcontrib><creatorcontrib>Kim, Jong-Wook</creatorcontrib><creatorcontrib>Hong, Seung In</creatorcontrib><creatorcontrib>Kim, Yangha</creatorcontrib><creatorcontrib>Kim, Byung Hee</creatorcontrib><creatorcontrib>Kim, In-Hwan</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chae, Mi-Hwa</au><au>Park, Hye-Kyung</au><au>Kwon, Kwang-Il</au><au>Kim, Jong-Wook</au><au>Hong, Seung In</au><au>Kim, Yangha</au><au>Kim, Byung Hee</au><au>Kim, In-Hwan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2011-05</date><risdate>2011</risdate><volume>76</volume><issue>4</issue><spage>C555</spage><epage>C559</epage><pages>C555-C559</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: Lipase‐catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 °C, was investigated. The melting point of a fat that was incubated at 70 °C for 9 min was 57 °C, which suggested that it should be to employ a lower reaction temperature of 60 °C, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 °C) and a stepwise temperature protocol (a combination of 70 and 60 °C). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22417335</pmid><doi>10.1111/j.1750-3841.2011.02115.x</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2011-05, Vol.76 (4), p.C555-C559 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_889441718 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Ascomycota - enzymology Biological and medical sciences Catalysis Conversion Enzymes Enzymes, Immobilized - metabolism Esterification Fat industries Food Handling - methods Food industries Food science Foods fully hydrogenated soybean oil Fundamental and applied biological sciences. Psychology high oleic sunflower oil Hydrogenation interesterification Lipase Lipase - metabolism Magnetic Resonance Spectroscopy - methods Oils & fats Oleic Acid - analysis packed-bed reactor Plant Oils - chemistry Reactors Soybean Oil - chemistry Soybeans Sunflower Oil Temperature Temperature effects Transition Temperature Triacylglycerols Triglycerides - analysis |
| title | Lipase-Catalyzed Interesterification in Packed Bed Reactor Using 2 Different Temperatures |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-17T08%3A42%3A41IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Lipase-Catalyzed%20Interesterification%20in%20Packed%20Bed%20Reactor%20Using%202%20Different%20Temperatures&rft.jtitle=Journal%20of%20food%20science&rft.au=Chae,%20Mi-Hwa&rft.date=2011-05&rft.volume=76&rft.issue=4&rft.spage=C555&rft.epage=C559&rft.pages=C555-C559&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2011.02115.x&rft_dat=%3Cproquest_cross%3E1770297376%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=878639557&rft_id=info:pmid/22417335&rfr_iscdi=true |