2 results match your criteria: "The Univ. of Gaziantep[Affiliation]"
J Food Sci
March 2018
The Univ. of Gaziantep, Engineering Faculty, Food Engineering Dept., 27310, Gaziantep, Turkey.
Unlabelled: The objective of this research was to synthesize and characterize a novel modified lipid which is composed of mainly oleic acid at sn-2 position and a hydrophobic essential amino acid derivative (N-acetyl-l-leucine) at sn-1(3) or sn-1, 3 positions. LC-MS-MS analysis indicated that the target modified lipid structure was obtained at the end of the developed reaction. Response surface methodology was applied to enhance a reliable empirical model for prediction and to optimize reaction conditions: reaction time (8 to 24 hr), reaction temperature (40 to 55 °C), and enzyme load (15 to 30 wt%).
View Article and Find Full Text PDFJ Food Sci
April 2016
Engineering Faculty, Food Engineering Dept, The Univ. of Gaziantep, Gaziantep, 27310, Turkey.
2-Monoacylglycerols (2-MAG) with a high content of oleic acid at sn-2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2-MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases.
View Article and Find Full Text PDF