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Effect of enzymatic interesterification on melting point of palm olein


Effect of enzymatic interesterification on melting point of palm olein



Applied Biochemistry and Biotechnology 110(1): 45-52



ISSN/ISBN: 0273-2289

PMID: 12909731

DOI: 10.1385/abab:110:1:45

Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60 degrees C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively.

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