Effect of lipase activity and specificity on the DAG content of olive oil from the Shodoshima-produced olive fruits

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 7, 2008, Pages 629-633

  Shimizu, Masao ^a   Kudo, Naoto ^a   Nakajima, Yoshinobu ^a   Matsuo, Noboru ^a   Katsuragi, Yoshihisa ^a   Tokimitsu, Ichiro ^a   Barceló, Francisca ^b  

^a KAO CORPORATION   (Japan)

^b UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Diacylglycerol; Enantioselectivity; Hydrolysis; Isomerization; Lipase; Olive fruit

Indexed keywords

AGRICULTURAL PRODUCTS; CLARIFICATION; ELECTRON TRANSITIONS; ENANTIOSELECTIVITY; FOOD PROCESSING; FRUIT JUICES; GLYCEROL; HYDROLYSIS; MICROFLUIDICS; OILS AND FATS; RATE CONSTANTS; STORAGE (MATERIALS); TIN ALLOYS; VEGETABLE OILS; WELL STIMULATION;

(PL) PROPERTIES; ACYLGLYCEROL; DIACYLGLYCEROL (DAG); EARLY STAGES; ENANTIOSELECTIVE; KINETIC ANALYSES; LIPASE ACTIVITY; NON-ENZYMATIC; OLIVE OIL (OO); PLANT OILS; POSITIONAL SELECTIVITY; TRIACYLGLYCEROL (TAG);

FRUITS;

EID: 45849148481     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1243-9     Document Type: Article

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