Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends via Rhizopus arrhizus Lipase-Catalyzed Interesterification. 1. Compositional Modifications
- 5 May 1998
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (6) , 2368-2374
- https://doi.org/10.1021/jf970723a
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Lipase from Pseudomonas fragi CRDA 323: Partial purification, characterization and interesterification of butter fatApplied Microbiology and Biotechnology, 1995
- INTERESTERIFICATION REACTIONS CATALYZED BY A LIPASE IMMOBILIZED ON A HYDROPHOBIC SUPPORTJournal of Food Processing and Preservation, 1994
- Lipase immobilized on hydrophobic porous polymer supports prepared by concentrated emulsion polymerization and their activity in the hydrolysis of triacylglyceridesBiotechnology & Bioengineering, 1993
- Rhizopus arrhizus lipase-catalyzed interesterification of the midfraction of palm oil to a cocoa butter equivalent fatEnzyme and Microbial Technology, 1993
- Enzyme technology for the lipids industry: An engineering overviewJournal of Oil & Fat Industries, 1987
- Enzymic interesterification of fats: Laboratory and pilot‐scale studies with immobilized lipase from Rhizopus arrhizusBiotechnology & Bioengineering, 1987
- Fatty Acid Specificity of Candida cylindracea LipaseFette, Seifen, Anstrichmittel, 1986
- Studies on kinetics of catalytic isomerization of methyl linoleateJournal of Oil & Fat Industries, 1985
- Hydrolysis of triglyceride by solid phase lipolytic enzymes ofRhizopus arrhizus in continuous reactor systemsBiotechnology & Bioengineering, 1981
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976