Lipase-catalyzed Production of Solid Fat Containing Conjugated Linoleic Acid in Binary Models

  • Zhu, Xue-Mei (Department of Food Science and Technology, Chungnam National University) ;
  • Alim, Abdul (Department of Food Science and Technology, Chungnam National University) ;
  • Hu, Jiang-Ning (Department of Food Science and Technology, Chungnam National University) ;
  • Adhikari, Prakash (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Jeung-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2009.06.30


Solid fats were esterified with solid phase of rice bran oil (S-RBO), palm stearin (PS), and conjugated linoleic acid (CLA) at 2 substrate mole ratios (S-RBO:PS:CLA of 1:1:2 and 1:3:4). The major fatty acids were palmitic, oleic, and CLA in 36 hr products. The solid fat content (SFC) of the 1:1:2 product was 12.8% while the SFC of 1:3:4 product was 45.1% at $20^{\circ}C$. The SFCs after $20^{\circ}C$ reduced when the reaction time increased from 1 to 36 hr, suggesting that the change of triacylglycerol species was augmented by extending reaction time.


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