ArticleKorean journal for food science of animal resources2017
Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics.
Article in Korean journal for food science of animal resources, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Active learning sequential surrogate-based optimization (AL-SSBO) versus response surface methodology in sunflower oil diacylglycerol synthesis: Performance and insight into AL-SSBO.Food chemistry: X · 2026Article
- Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS andFood chemistry: X · 2025Article
- Article
- Enzymatic Glycerolysis of Palm Kernel Olein-Stearin Blend for Monolaurin Synthesis as an Emulsifier and Antibacterial.Foods (Basel, Switzerland) · 2022Article
- Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems.Foods (Basel, Switzerland) · 2022Review
- Ultrasound-assisted hydrolysis of lard for free fatty acids catalyzed by combined two lipases in aqueous medium.Bioengineered · 2020Article
- Kinetics and Mechanism of Solvent Influence on the Lipase-Catalyzed 1,3-Diolein Synthesis.ACS omega · 2020Article
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Abstract
The aim of this study was to prepare diacylglycerol (DAG) by enzymatic glycerolysis of lard. The effects of reaction parameters such as lipase type, reaction temperature, enzyme amount, substrate molar ratio (lard/glycerol), reaction time, and magnetic stirring speed were investigated. Lipozyme RMIM was found to be a more active biocatalyst than Novozym 435, and the optimal reaction conditions were 14:100 (W/W) of enzyme to lard substrate ratio, 1:1 of lard to glycerol molar ratio, and 500 rpm magnetic stirring speed. The reaction mixture was first incubated at 65℃ for 2 h and then transferred to 45℃ for 8 h. At the optimum reaction conditions, the conversion rate of triacylglycerol (TAG) and the content of DAG in the reaction mixture reached 76.26% and 61.76%, respectively, and the DAG content in purified glycerolized lard was 82.03% by molecular distillation. The distribution of fatty acids and Fourier transform infrared spectra in glycerolized lard samples were similar to those in lard samples. The results revealed that enzymatic glycerolysis and molecular distillation can be used to prepare more highly purified DAG from lard.
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