Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

Oi Ming Lai; Hasanah Mohd Ghazali; Chong Chiew Let

doi:10.1016/s0308-8146(98)00046-6

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Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

Oi Ming Lai Hasanah Mohd Ghazali Chong Chiew Let

Year: 1998 Journal: Food Chemistry Vol: 63 (2)Pages: 155-159 Publisher: Elsevier BV

DOI: 10.1016/s0308-8146(98)00046-6

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Keywords:

Palm stearin Transesterification Lipase Chemistry Rhizomucor miehei Palm kernel oil Triacylglycerol lipase Tripalmitin Chromatography Differential scanning calorimetry Melting point Organic chemistry Candida rugosa Enzyme Food science Catalysis

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Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Enzyme Catalysis and Immobilization

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures

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