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PRODUCTION AND OXIDATIVE STABILITY OF A SOYBEAN OIL CONTAINING CONJUGATED LINOLEIC ACID PRODUCED BY LIPASE CATALYSIS

文献类型： 外文期刊

作者： Yang, Bo 2 ; Wang, Weifei 1 ; Zeng, Fankui 1 ; Li, Tie 1 ; Wang, Yonghua 1 ; Li, Lin 1 ;

作者机构： 1.S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Peoples R China

2.S China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510006, Guangdong, Peoples R China

3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning, Peoples R China

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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