Effect of enzymatic interesterification on melting point of palm olein

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Effect of enzymatic interesterification on melting point of palm olein

Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacy...

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Bibliographic Details
Main Authors:	Yassin, Atif A. A., Mohamed, Ibrahim O., Ibrahim, Mohd N., Yusoff, Mohd S. A.
Format:	Article
Language:	English
Published:	2003
Online Access:	http://psasir.upm.edu.my/id/eprint/118895/ http://psasir.upm.edu.my/id/eprint/118895/1/118895.pdf

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