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논문검색

RESEARCH NOTE

Production of Lipase-catalyzed Structured Lipids from Mustard Oil with Capric acid

원문정보

Jiang-Ning Hu, Md. Abdul Alim, Jeung-Hee Lee, Prakash Adhikari, Ki-Teak Lee

한국식품과학회 Food Science and Biotechnology Volume 18 Number 2 2009.04 pp.574-577
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

To reduce the content of undesirable erucic acid in mustard oil (MO), it was enzymatically modified with capricacid using immobilized lipase TL IM to produce structured lipid (SL). After reaction, the content of erucic acid was reducedup to 21.7% under the performed reactions in this study. Meanwhile, unsaturated fatty acids existing at sn-2 position (oleicacid, linoleic acid, and linolenic acid) in MO were not much changed.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Jiang-Ning Hu Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea
  • Md. Abdul Alim Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea
  • Jeung-Hee Lee Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea
  • Prakash Adhikari Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea
  • Ki-Teak Lee Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea

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