Chae_2011_J.Food.Sci_76_C555

Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil (70 : 30, wt/ wt) was carried out in a packed bed reactor using an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) and the effect of a stepwise temperature protocol involving the 2 different temperatures, 60 and 70 degreeC, was investigated. The melting point of a fat that was incubated at 70 degreeC for 9 min was 57 degreeC, which suggested that it should be to employ a lower reaction temperature of 60 degreeC, after the first 9 min of the reaction. There were no significant differences (P < 0.05) in the conversion degree, triacylglycerol profile, and solid fat content between a constant temperature protocol (70 degreeC) and a stepwise temperature protocol (a combination of 70 and 60 degreeC). After 50 cycles, the overall residual activities of enzymes employed in stepwise temperature protocol were significantly (P < 0.05) higher than those of enzymes employed in constant temperature protocol.