Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology

Blends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system. A central composite design (CCD) was used to optimize the reaction, considering the effects of d...

Descripció completa

Dades bibliogràfiques

Autors principals:	Júlio César dos Santos, Heizir Ferreira de Castro, Ariela Veloso de Paula, Gisele Fátima Morais Nunes
Format:	Artigo
Idioma:	Inglês
Publicat:	University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
Col·lecció:	Food Technology and Biotechnology
Matèries:	interesterification Rhizopus oryzae lipase milk fat canola oil experimental design
Accés en línia:	http://hrcak.srce.hr/file/105785
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!