Optimization of the Enzymatic Interesterification of Milk Fat and Canola Oil Blends Using Immobilized Rhizopus oryzae Lipase by Response Surface Methodology

Blends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system. A central composite design (CCD) was used to optimize the reaction, considering the effects of d...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Júlio César dos Santos, Heizir Ferreira de Castro, Ariela Veloso de Paula, Gisele Fátima Morais Nunes
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
Subjects:	interesterification Rhizopus oryzae lipase milk fat canola oil experimental design
Online Access:	http://hrcak.srce.hr/file/105785