caa a22 4500 465797172 CHVBK 20180323112041.0 cr unu---uuuuu 170327e19901101xx s 000 0 eng 10.1007/BF02540491 doi (NATIONALLICENCE)springer-10.1007/BF02540491 Solid phase enzymatic glycerolysis of beef tallow resulting in a high yield of monoglyceride [Elektronische Daten] [Gerald McNeill, Shoichi Shimizu, Tsuneo Yamane] A mixture of mono-, di- and triglycerides was obtained when beef tallow was reacted with glycerol using lipase enzyme as a catalyst. The reaction was carried out batchwise in a small vessel with agitation by magnetic stirring. The yield of monoglyceride (MG) was greatly influenced by the reaction temperature—at higher temperatures (48-50°C) a yield of approximately 30% MG was obtained, while at lower temperatures (38-46°C) a yield of approximately 70% MG was obtained. A sharp transition was observed between the high and low yield equilibrium states. The temperature at which this transition occurred is called the critical temperature (Tc) and was found to be 46°C in the case of tallow. During the course of the reaction, when approximately 40% MG had been synthesized, the reaction mixture became solid but the reaction continued until approximately 70% MG had been synthesized. A yield of 70% MG also was obtained with tallow at 42°C when a glycerol/tallow mole ratio ranging from 1.5 to 2.5 was used. The free fatty acid content at equilibrium depended on the water concentration in the glycerol phase and varied from 0.5% to 11.0% when the water content ranged from 0.6% to 12.5%. Above 8% water content, the yield of MG was reduced. Of the commercially available lipases that were investigated, lipase fromPseudomonas fluorescens orChromobacterium viscosum resulted in the highest yield of MG. AOCS Press, 1990 Beef tallow nationallicence glycerolysis nationallicence lipase nationallicence monoglyceride nationallicence McNeill Gerald Laboratory of Bioreaction Engineering, Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Chikusa-Ku, 464-01, Nagoya, Japan aut Shimizu Shoichi Laboratory of Bioreaction Engineering, Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Chikusa-Ku, 464-01, Nagoya, Japan aut Yamane Tsuneo Laboratory of Bioreaction Engineering, Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Chikusa-Ku, 464-01, Nagoya, Japan aut Journal of the American Oil Chemists' Society Springer-Verlag 67/11(1990-11-01), 779-783 0003-021X 67:11<779 1990 67 11746 https://doi.org/10.1007/BF02540491 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02540491 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- McNeill Gerald Laboratory of Bioreaction Engineering, Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Chikusa-Ku, 464-01, Nagoya, Japan aut NATIONALLICENCE 700 1- Shimizu Shoichi Laboratory of Bioreaction Engineering, Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Chikusa-Ku, 464-01, Nagoya, Japan aut NATIONALLICENCE 700 1- Yamane Tsuneo Laboratory of Bioreaction Engineering, Department of Food Science and Technology, Faculty of Agriculture, Nagoya University, Chikusa-Ku, 464-01, Nagoya, Japan aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/11(1990-11-01), 779-783 0003-021X 67:11<779 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer