Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Production of Lipase-catalyzed Structured Lipids from Mustard Oil with Capric acid

  • Hu, Jiang-Ning (Department of Food Science and Technology, Chungnam National University) ;
  • Alim, Md. Abdul (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Jeung-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Adhikari, Prakash (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Published : 2009.04.30
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Abstract

To reduce the content of undesirable erucic acid in mustard oil (MO), it was enzymatically modified with capric acid using immobilized lipase TL IM to produce structured lipid (SL). After reaction, the content of erucic acid was reduced up to 21.7% under the performed reactions in this study. Meanwhile, unsaturated fatty acids existing at sn-2 position (oleic acid, linoleic acid, and linolenic acid) in MO were not much changed.

Keywords

References

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