Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics
Abstract The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic stirring speed were investigated. Lipo...
שמור ב:
| Principais autores: | , , , |
|---|---|
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer Nature
2017-12-01
|
| סדרה: | Food Science of Animal Resources |
| נושאים: | |
| גישה מקוונת: | https://doi.org/10.5851/kosfa.2017.37.6.813 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|