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Plackett-Burman design for determining the preference of Rhizomucor miehei lipase for FA in acidolysis reactions with coconut oil.
Lokesh, B. R. and Reena, Rao and Divakar, S. (2002) Plackett-Burman design for determining the preference of Rhizomucor miehei lipase for FA in acidolysis reactions with coconut oil. Journal of the American Oil Chemists' Society, 79 (6). pp. 555-560.
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Abstract
Preference of Rhizomucor miehei lipase (EC 3.1.1.3) in the incorporation of 11 fatty acids (FA; C10:0 to C22:6) into coconut oil triacylglycerols (TAG) during acidolysis was studied by applying the Plackett-Burman experimental design. Enzymic acidolysis reactions were carried out in hexane at 37C for 48 h with coconut oil (0.1M) and a mixture of 11 FA at a TAG to FA molar ratio of 1:1. Lipase was used at the 5 wt.% level. Incorporation of FA into coconut oil TAG was determined by GC. The lipase showed preference for long-chain saturated FA for incorporation into coconut oil TAG. The FA with 18 C atoms showed a high incorporation rate (18:0 > 18:1 > 18:3). Lipase showed the lowest preference for incorporation of 12:0, which occurred at max. concn. (46%), whereas the most preferred FA, 18:0, occurred at a very low concn. (<less than or equal to> 2%) in coconut oil. The overall preference of lipase for incorporation of different FA into coconut oil TAG was 18:0 > 18:2, 22:0 >18:1, 18:3, 14:0, 20:4, 22:6 > 16:0 > 12:0 >> 10:0.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FATTY-ACIDS; LIPASES-; OILS-VEGETABLE; RHIZOMUCOR-; TRIGLYCERIDES-; ACIDOLYSIS-; COCONUT-OILS; RHIZOMUCOR-MIEHEI; TRIACYLGLYCEROLS- |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Fermentation Technology and Bioengineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Jul 2009 06:08 |
| Last Modified: | 30 Dec 2016 13:09 |
| URI: | http://ir.cftri.res.in/id/eprint/7598 |
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