|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|1189992||963522||2008||8 صفحه PDF||سفارش دهید||دانلود رایگان|
Solid fat stock was produced from the fractionated rice bran oil (solid phase, S-RBO) and palm stearin (PS) through lipase-catalyzed reaction, in which conjugated linoleic acid (CLA) was intentionally incorporated. For optimizing the reaction, response surface methodology (RSM) was employed with four reaction variables such as water activity, reaction temperature, reaction time, and mole ratio of S-RBO to PS. The predictive model was adequate due to no significant lack of fit and satisfactory level of coefficient of determination (R2 = 0.95). The melting point of solid fat stock was affected by reaction time and substrate mole ratio, whereas water activity and reaction temperature had no significant effect. Based on ridge analysis, the combination of Aw (X1; 0.32), reaction temperature (X2; 65.3 °C), reaction time (X3; 28.9 h), and substrate mole ratio (X4; 1:1.1) was optimized for producing solid fat stock with target melting point of 43.8 °C. The solid fat stock (SFS) contained 39.9% palmitic, 31.3% oleic, 13.2% linoleic acid, and 10.9% CLA isomers. Solid fat contents were 23.4, 10.9, and 2.5% at 20, 30, and 40 °C, respectively. These results suggested that RSM can be used to optimize the lipase-catalyzed production of a solid fat stock.
Journal: Food Chemistry - Volume 106, Issue 2, 15 January 2008, Pages 712–719