Effect of interesterification on glyceride structure

Grasas y Aceites

Y. El-Shattory¹  Saadia M. Aly¹ 

[1] Fats and Oils Dept., National Research Centre;

关键词: glyceride (structure);    interesterification;    nickeloleic acid;    soybean oil.;   

DOI  :  10.3989/gya.1998.v49.i5-6.751

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown