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Optimization of enzymatic hydrolysis of triglycerides in soy deodorized distillate with supercritical carbon dioxide.

Guthalugu, Nagesha K. and Manohar, B. and Udaya Sankar, K. (2006) Optimization of enzymatic hydrolysis of triglycerides in soy deodorized distillate with supercritical carbon dioxide. Biochemical Engineering Journal, 29 (3). pp. 220-226. ISSN 1369-703X

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Abstract

Enzymatic hydrolysis of triglycerides of soy deodorized distillate (DOD), using immobilized Candida rugosa lipase under supercritical carbon dioxide (SC-CO<sub>2</sub>) medium, was carried out. Optimization of the reaction parameters using response surface methodology based on Box-Behnken model at three levels of pressure (120–180 bar), temperature (40–60 °C) and moisture content (40–80% of triglyceride content) for maximum hydrolysis of triglycerides was arrived by multilinear regression of the experimental results. The optimum conditions for maximum degree of triglyceride hydrolysis (94%) were found to be: pressure of 180 bar, temperature of 43 °C and moisture content of 40% to the triglyceride content. Maximum degree of hydrolysis was achieved with short incubation time of 1.5 h under SC-CO<sub>2</sub>. Whereas conventional method of hydrolysis in hexane under similar reaction conditions of temperature, moisture and enzyme concentration, needs 5 h to achieve 88% of triglyceride hydrolysis.

Item Type: Article
Additional Information: Copyright of this article belongs to Elsevier.
Uncontrolled Keywords: Soy deodorized distillate (DOD); Supercritical carbon dioxide (SC-CO<sub>2</sub>); Lipase; Immobilization; Zeolite; Optimization
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2007
Last Modified: 30 May 2012 11:33
URI: http://ir.cftri.com/id/eprint/532

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