TY - JOUR
T1 - Hydrolysis of milk fat by lipase in solvent-free phospholipid reverse micellar media
AU - Patel, Mayank T.
AU - Nagarajan, R.
AU - Kilara, Arun
PY - 1996/1/1
Y1 - 1996/1/1
N2 - Butterfat was hydrolyzed with lipases contained in lecithin reverse micelles. The influence of pH, temperature, molar ratio of surfactant to water (R) and surfactant concentration on the hydrolytic reaction indicated linear, quadratic, and interactive effects for reaction systems mediated by R. javanicus and C. rugosa lipases. The initial reaction rate was dependent on reaction parameters; however, the degree of hydrolysis was independent of pH. Both enzymes exhibited high thermal stability. The content and composition of milk fat hydrolysates prepared by R. javanicus lipase were most influenced by reaction temperature and R. The optimum conditions for production of free fatty acids, monoacylglycerols, diacylglycerols and specific regio-isomers were defined.
AB - Butterfat was hydrolyzed with lipases contained in lecithin reverse micelles. The influence of pH, temperature, molar ratio of surfactant to water (R) and surfactant concentration on the hydrolytic reaction indicated linear, quadratic, and interactive effects for reaction systems mediated by R. javanicus and C. rugosa lipases. The initial reaction rate was dependent on reaction parameters; however, the degree of hydrolysis was independent of pH. Both enzymes exhibited high thermal stability. The content and composition of milk fat hydrolysates prepared by R. javanicus lipase were most influenced by reaction temperature and R. The optimum conditions for production of free fatty acids, monoacylglycerols, diacylglycerols and specific regio-isomers were defined.
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M3 - Article
SN - 0022-1147
VL - 61
SP - 33
EP - 38
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -