Interesterification kinetics of soybean oil

Musavi A., Tekin A., Kaya M., Sanal I.

JOURNAL OF FOOD LIPIDS, cilt.10, sa.4, ss.277-284, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 4
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1111/j.1745-4522.2003.tb00021.x
  • Dergi Adı: JOURNAL OF FOOD LIPIDS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.277-284
  • Kayseri Üniversitesi Adresli: Hayır

Özet

Soybean oil was interesterified at different temperatures, ranging from 10 to 80 C, 600 rpm stirring rate and 0.2-0.5% catalyst (NaOCH3) concentration. The content of palmitic acid in the 2-position of triacylglycerols was monitored during the reaction by an enzymatic method. The conversion of triacylglycerols to random distribution appeared to be a first order and reaction rate constants (k) were determined between 0.015 and 1.498 min(-1). It was also observed that reaction rate increased about 8 times when catalyst ratio was increased from 0.2 to 0.5 % and about 10 times when temperature was raised from 40 to 80C. Activation energy was calculated as 14188 Cal/mole, from plotting of Lnk values against reciprocal of absolute temperature.