Fractionation of chicken fat triacylglycerols: Synthesis of structured lipids with immobilized lipases

被引：25

作者：

Lee, KT ^{[1
]}

Foglia, TA ^{[1
]}

机构：

[1] ARS, USDA, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 05期

关键词：

fractionation; chicken fat; immobilization; phyllosilicates; structured lipids; enzymes;

D O I：

10.1111/j.1365-2621.2000.tb13595.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chicken fat was temperature-fractionated either without or with solvent, and by supercritical carbon dioxide extraction to produce triacylglycerol (TAG) fractions of varying monounsaturated fatty acid (MUFA) content. Solvent fractionation from acetone at low temperature (-38 and -18 degrees C) was the most effective process for enriching the MUFA-containing TAG of chicken fat in the liquid fractions. Caprylic acid was incorporated into the MUFA-enriched TAG fraction in lipase-catalyzed acidolysis reactions to produce structured lipids (SLs). Immobilization of the lipase within sol-gel phyllosilicate matrices allowed for the reusability of both lipases.

引用

页码：826 / 831

页数：6

共 17 条

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