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The effect of glycerol to enzyme ratio in enzymatic glycerolysis


Yeoh, Chiou Moi and Choong, Thomas Shean Yaw and Yunus, Robiah and Abdullah, 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. .


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.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Subject: Enzymes
Divisions: Faculty of Engineering
Depositing User: Erni Suraya Abdul Aziz
Date Deposited: 21 Dec 2010 03:12
Last Modified: 14 Apr 2015 06:18
URI: http://psasir.upm.edu.my/id/eprint/8835
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