PRODUCTION AND OXIDATIVE STABILITY OF A SOYBEAN OIL CONTAINING CONJUGATED LINOLEIC ACID PRODUCED BY LIPASE CATALYSIS
文献类型： 外文期刊
第一作者： Wang, Weifei
作者： Wang, Weifei;Zeng, Fankui;Li, Tie;Wang, Yonghua;Li, Lin;Yang, Bo;Zeng, Fankui
作者机构：
期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）
ISSN： 0145-8884
年卷期： 2011 年 35 卷 6 期
页码：
收录情况： SCI
摘要： Soybean oil with conjugated linoleic acid (CLA) was produced by a lipase-catalyzed transesterification with soybean oil and the ethyl ester of the acid. The product, soybean oilCLA was purified by molecular distillation, and its oxidative stability was investigated. The maximum content of the CLA in the soybean oil was 36.2% under the optimal biocatalytic conditions of 60C, 140 U Lipozyme RM IM (from Rhizomucor miehei) per gram reaction mixture and a 3:1 molar ratio of the conjugated linoleic acid ethyl ester to soybean oil. In comparison to soybean oil, the modified soybean oil with CLA was slightly decreased (P > 0.05) in oxidative stability, but it increased fivefold with the addition of tert-butylhydroquinone to a final concentration of 100 mg/Kg oil.
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