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Selective removal of linolenic acid from soybean oil by lipase-catalyzed interesterification at low temperature

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Summary

Linolenic acid, the component responsible for flavour instability of soybean oil could be reduced to 3% or less by interesterification (acidolysis) of the oil using lipases as catalysts at 10°C.

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Authors and Affiliations

  1. Regional Research Laboratory (CSIR), 500 007, Hyderabad, India

    T. N. B. Kaimal & M. Saroja

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  1. T. N. B. Kaimal
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  2. M. Saroja
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Kaimal, T.N.B., Saroja, M. Selective removal of linolenic acid from soybean oil by lipase-catalyzed interesterification at low temperature. Biotechnol Lett 10, 337–340 (1988). https://doi.org/10.1007/BF01026161

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  • DOI: https://doi.org/10.1007/BF01026161

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