Effect of interesterification on glyceride structure
DOI:
https://doi.org/10.3989/gya.1998.v49.i5-6.751Keywords:
Glyceride (structure), Interesterification, NickelOleic acid, Soybean oil.Abstract
Interesterification process on soybean oil - oleic acid (2:1 w/w) was carried out under different concentration of nickel catalyst (0.4 and 0.6%), at temperature 90°C and stirring for 4 hours. The hydrolysis of individual glyceride structure was done using pancreatic lipase to obtain 2-monoglycerides. Calculation was recorded to determine the glyceride structure of the interesterified soybean oil.
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Published
1998-12-30
How to Cite
1.
El-Shattory Y, Aly SM. Effect of interesterification on glyceride structure. Grasas aceites [Internet]. 1998Dec.30 [cited 2024Apr.24];49(5-6):415-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/751
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Research
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