NDLI: Effect of reaction rate on converted products from wheat germ oil by immobilized lipase ethanolysis

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Food Science and Biotechnology : Volume 22, Issue 1, Supplement,February 2013

Food Science and Biotechnology : Volume 22, Issue 1, February 2013

Food Science and Biotechnology : Volume 21

Food Science and Biotechnology : Volume 20

Food Science and Biotechnology : Volume 19

Effect of reaction rate on converted products from wheat germ oil by immobilized lipase ethanolysis

Content Provider	Springer Nature Link
Author	Sim, Jeong Eun Asaduzzaman, A. K. M. Kim, Ryoung Hee Chun, Byung Soo
Copyright Year	2013
Abstract	Monoglycerides and diglycerides containing function of wheat germ oil were to produce and to assess the influence of various conditions on the ethanolysis activities of immobilized lipases. Immobilized lipases like lipozyme (Thermonuces lanuginose immobilized on silica gel and Rhizomucor miehei immobilized on an ion exchange resin were used for enzymatic ethanolysis. Ethanolysis was carried out in different processes (non-pressured and pressured system) to compare the reaction rate and yield. For immobilized lipase, the optimal condition was found at 1.0 of ethanol mol ratio, temperature of 60°C, and lipases amount of 4% in non-pressured system. However, in pressured system, the optimal temperature was found at 50°C. The enzyme activity was changed depending on the enzyme source, reaction time, pressure, and temperature. Changing experimental parameters (temperature, ethanol mol ratio, enzyme amount, and reaction time) affecting wheat germ oil ethanolysis reaction, the optimal reaction conditions were established.
Starting Page	295
Ending Page	300
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	22
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2013-04-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	diglyceride ethanolysis immobilized lipase monoglyceride wheat germ oil Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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