Change in glyceride composition of olive pomace oil during enzymatic esterification

被引：0

作者：

Gögüs, F ^{[1
]}

Fadiloglu, S ^{[1
]}

Çiftçi, ON ^{[1
]}

机构：

[1] Univ Gaziantep, Fac Engn, Dept Food Engn, TK-27310 Gaziantep, Turkey

来源：

NAHRUNG-FOOD | 2004年 / 48卷 / 03期

关键词：

enzymatic esterification; lipase; olive pomace oil;

D O I：

10.1002/food.200300396

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Enzymatic esterification of free fatty acids of olive pomace oil with glycerol was investigated. The esterification reaction was carried out in the absence and presence of glycerol (glycerol to free fatty acids (FFA) molar ratio of 1/3 and 1/6). In the absence of glycerol, the FFA concentration decreased from 32 to 21% while the triglyceride concentration increased from 33 to 40% after of 8 h of reaction time. The most significant decrease in FFAs and increase in triglycerides was observed at the limiting concentration of glycerol (glycerol to FFA molar ratio of 1/3). The FFA concentration decreased to 2.5% and the triglyceride concentration increased up to 78%. The change in both FFA and triglyceride concentrations was found to be statistically significant (P < 0.05).

引用

页码：205 / 208

页数：4

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