The effect of glycerol to enzyme ratio in enzymatic glycerolysis

Yeoh, Chiou Moi and Choong, Thomas Shean Yaw and Yunus, Robiah and Abdulah, Luqman Chuah and Wai, Lin Siew (2008) The effect of glycerol to enzyme ratio in enzymatic glycerolysis. In: 14th World Congress of Food Science and Technology, 19 – 23 Oct 2008, Shanghai, China.

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Abstract

Diacylglycerol is naturally present in oils and fats. It is considered a valuable dietary food product. Recent studies on nutritional properties and dietary effects showed that 1,3-diacylglycerol in contrast to triacylglycerol, is capable of reducing serum triacylglycerol concentration to result in a decrease of both body weight and visceral fat mass. Consequently, an oil with high DAG has drawn attention as a useful oil for the prevention of obesity and other lifestyle-related diseases. The objective is to study the effect of the glycerol to enzyme ratio in enzymatic glycerolysis.

Item Type:Conference or Workshop Item (Paper)
Subject:Enzymes
Faculty or Institute:Faculty of Engineering
ID Code:8835
Deposited By: Erni Suraya Abdul Aziz
Deposited On:21 Dec 2010 03:12
Last Modified:21 Dec 2010 03:15

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