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Effect of interesterification on glyceride structure

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Author(s): El-Shattory, Y. | Aly, Saadia M.

Journal: Grasas y Aceites
ISSN 0017-3495

Volume: 49;
Issue: 5-6;
Start page: 415;
Date: 1998;
Original page

Keywords: Glyceride (structure) | Interesterification | NickelOleic acid | Soybean oil. | Aceite de soja | Acido oleico | Glicérido (estructura) | Interesterificación | Níquel.

ABSTRACT
Interesterification process on soybean oil - oleic acid (2:1 w/w) was carried out under different concentration of nickel catalyst (0.4 and 0.6%), at temperature 90°C and stirring for 4 hours. The hydrolysis of individual glyceride structure was done using pancreatic lipase to obtain 2-monoglycerides. Calculation was recorded to determine the glyceride structure of the interesterified soybean oil.Se ha llevado a cabo el proceso de interesterificación en aceite de soja - ácido oleico (2:1 w/w) a diferentes concentraciones de níquel como catalizador (0.4 y 0.6%), a una temperatura de 90°C y a un tiempo de batido de 4 horas. La hidrólisis de la estructura glicerídica individual se hizo usando lipasa pancreática para obtener 2-monoglicéridos. El cálculo se llevó a cabo) para determinar la estructura glicerídica del aceite de soja interesterificado.

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