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Edy Subroto,Supriyanto,Tyas Utami,Chusnul Hidayat 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
The objective of this research was to evaluateenzymatic glycerolysis–interesterification to synthesizestructured lipids (SLs) containing high monoacylglycerol(MAG) and diacylglycerol (DAG) from a palm stearin–olein blend (PS–PO blend). The results showed that theoptimum conditions for the solvent to fat ratio, glycerol tofat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1,and 15% (w/w), respectively. The conversion rate of MAGand DAG decreased at a high glycerol to fat ratio, lowsolvent to fat ratio, and high enzyme concentration due toan increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were60.19% and 96.80%, respectively. The hardness of the SLsincreased about 3.1-fold. The MAG, DAG, and triacylglycerolconversion rates were 0.45, 0.48, and 1.02%/h,respectively. Thus, glycerolysis–interesterification of a PS–PO blend increased DAG and MAG concentrations andfurther improved the hardness, emulsion capacity, andemulsion stability of the SLs.