Lipase catalyzed modification of fish oil to incorporate capric acid

Food Chemistry

Volumn 72, Issue 3, 2001, Pages 273-278

  Jennings, Brenda H ^a   Akoh, Casimir C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Acidolysis; Capric acid; Fish oil; IM60; Immobilized lipase; Rhizomucor miehei; Structured lipid; Transesterification

Indexed keywords

DECANOIC ACID; FISH OIL; TRIACYLGLYCEROL LIPASE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ESTERIFICATION; FOOD INDUSTRY; FOOD PROCESSING; LIPID COMPOSITION; NONHUMAN;

EID: 0035136390     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00266-1     Document Type: Article

References (19)

1. Enzymatic modification of trilinolein; incorporation of n-3 polyunsaturated fatty acids
2. Enzymatic modification of evening primrose oil; incorporation of n-3 polyunsaturated fatty acids
3. Structured lipids allow fat tailoring
4. The rapid hydrolysis and efficient absorption of triglycerides with octanoic acid in the 1 and 3 positions and long-chain fatty acids in the 2-position
5. Enzymatic modification of triacylglycerols of high eicosapentaenoic and docosahexaenoic acids content to produce structured lipids
6. Structured lipids; fats of the future
7. Food lipids and fatty acids; importance of food quality, nutrition, and health
8. Enzymes that work in organic solvents
9. Application of direct solvent extraction to the LC quantitation of vitamin E in peanuts, peanut butter and selected nuts
10. Lipase-catalyzed esterification of glycerol and n-3 polyunsaturated fatty acid concentrate in organic solvent
11. Pancreatic lipase hydrolysis of triglycerides by a semimicro technique
12. Kinetics and mechanisms of reactions catalyzed by immobilized lipases
13. Medium chain triglycerides; a nonconventional fat
14. Production of specific-structured triacylglycerols by lipase-catalyzed interesterification in a laboratory-scale continuous reactor
15. Vitamin E.
16. Marine oils as a source of omega-3 fatty acids in the diet
17. Production of specific structured lipids by enzymatic interesterification: optimization of the reaction by response surface design
18. Impact of myristic acid versus palmitic acid on serum lipid and lipoprotein levels in healthy women and men