We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Production of MAG of CLA by Esterification with Dehydration at Ordinary Temperature Using Penicillium camembertii Lipase.
- Authors
Watanabe, Yomi; Yamauchi-Sato, Yoshie; Nagao, Toshihiro; Negishi, Satoshi; Terai, Tadamasa; Kobayashi, Takashi; Shimada, Yuji
- Abstract
Production of MAG with CLA using Penicillium camembertii mono- and diacylglycerol lipase (referred to as lipase) was attempted for the purpose of expanding the application of CLA. The commercial product of CLA (referred to as FFA-CLA) is a FFA mixture containing almost equal amounts of 9cis,11 trans (9c,11 t)-CLA and 10t,12c-CLA. Esterification of FFA-CLA with glycerol without dehydration achieved 84% esterification but produced almost equal amounts of MAG and DAG. Esterification with dehydration not only achieved a high degree of esterification but also suppressed the formation of DAG. When a mixture of FFA-CLA/glycerol (1:2, mol/mol), 1% water, and 200 units/g-mixture of P. camembertii lipase was agitated at 30°C for 72 h with dehydration at 5 mm Hg, the degree of esterification reached 95% and the contents of MAG and DAG were 90 and 6 wt%, respectively. This reaction system may be applied to the industrial production of MAG with unstable CLA.
- Subjects
FOOD dehydration; ESTERIFICATION; PENICILLIUM; LIPASES; FOOD preservation
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 2005, Vol 82, Issue 9, p619
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/s11746-005-1119-9