Indexing Metadata
Functional Foods from Soybean Oil Deodorizer Distillate using Candida Rugosa and Candida Antarctica lipases |
| DUBLIN | CORE | METADATA ITEM | METADATA FOR THIS DOCUMENT |
| 1 | Title | Title of Document | Functional Foods from Soybean Oil Deodorizer Distillate using Candida Rugosa and Candida Antarctica lipases |
| 2 | Creator | Author's name, affiliation, country | SUMIT NANDI1 and GAUTAM MISRA2
1Department of Basic Science and Humanities (Chemistry), Narula Institute of Technology, Agarpara, Kolkata-700109, West Bengal, India
2Department of Chemical Technology, University of Calcutta 92, A.P.C. Road,
Kolkata ? 700009, West Bengal, India
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| 3 | Subject | Dicipline(s) | Chemical Science |
| 3 | Subject | Keywords | Soybean oil deodoriser distillate, Amano-30, NS 40013, Molecular distillation |
| 4 | Description | Abstract | Functional foods containing sterols and tocopherols create significant attention and find extensive applications in food, cosmetic and pharmaceutical industries in the last few decades. Functional foods not only provide basic nutrition but can also prevent diseases and ensure good health and longevity. In the present study, functional food like sterols and tocopherols concentrate (STC) is prepared from cheap raw material like soybean oil deodoriser distillate (SODD) which is an important by product of vegetable oil refining industries. Initially, SODD is hydrolysed with enzyme Amano-30 (a crude lipase from Candida rugosa) in the presence of water for 8 h at a certain temperature. The hydrolysed SODD is esterified with excess butanol in the presence of enzyme NS 40013 (Candida antartica, a non-specific immobilized lipase) for 5 h. The esterified SODD is then distilled in molecular distillation unit at a very low pressure and a moderate high temperature. The distilled product contains mainly butyl ester and a very little amount of unsaponifiable matters. Residue fraction contains mainly unsaponifiable matters where higher amounts of tocopherols and sterols are present. This residue fraction may be considered as STC which is utilised as functional foods in the food sector. |
| 5 | Publishers | Organizing agency, location | WWW Publications, India |
| 6 | Contributor | Sponsor(s) | - |
| 7 | Date | Date (YYYY-MM-DD) | - |
| 8 | Type | Status & genre | Peer-reviewed Article |
| 8 | Type | Type | |
| 9 | Formate | File Formate | PDF |
| 10 | Identifier | Uniform Resource Identifier | Click Here |
| 10 | Identifier | Digital Object Identifier | |
| 11 | Source | Journal/conference title; vol., no. (Year) | Chemical Science Transactions, Volume 8 , Number (2), (2019) |
| 12 | Lanuguage | English=en | en |
| 13 | Relation | Supp.files | |
| 14 | Coverage | | - |
| 15 | Copyright | Copyright and permissions | |
Chemical Science Transactions | Chem Sci Trans | CST | Online Chemistry Journal | Open Access
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