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UID:20260629T150951EDT-1930VZllp5@132.216.98.100
DTSTAMP:20260629T190951Z
DESCRIPTION:PhD Oral Defense of Marya Aziz\, Department of Food Science and
  Agricultural Chemistry\nCommercial lipases\, from porcine pancreas (PPL)\
 , Candida rugosa (CRL) and Thermomyces lanuginosus (Lipozyme TL IM)\, were
  investigated in term of their efficiency for the hydrolysis of safflower 
 oil (SO) for the liberation of free linoleic acid (LA)\, used as a flavor 
 precursor. Although PPL showed a high degree of hydrolysis (91.6%)\, its l
 ow tolerance towards higher substrate concentrations could limit its use f
 or the SO hydrolysis. On the other hand\, Lipozyme TL IM required higher a
 mount of enzyme and additional reaction time to achieve its maximum degree
  of SO hydrolysis (90.2%). CRL was found as the most appropriate biocataly
 st\, with 84.1% degree of SO hydrolysis. The chromatographic analyses show
 ed that the CRL-hydrolyzed SO was composed mainly of free LA. Using select
 ed sources of LA as substrates\, the synthesis of linoleic acid hydroperox
 ides (HPODs) by lipoxygenase (LOX) and their recovery were carried out. Th
 e investigated sources included pure (100%) and commercial (67%) LAs as we
 ll as SO and its hydrolyzed product. A model describing the commercial LA 
 oxidation by LOX\, based on Michaelis-Menten kinetics\, was developed.\n\n
 Everyone in the 91ºÚÁÏÍø community is welcome to attend a PhD oral defense. 
 Please join us in celebrating the accomplishments of our PhD candidates.
DTSTART:20141128T190000Z
DTEND:20141128T190000Z
LOCATION:MS2-022\, Macdonald-Stewart Building\, CA\, QC\, St Anne de Bellev
 ue\, H9X 3V9\, 21111 Lakeshore Road
SUMMARY:PhD Oral Defense: In-Situ Synthesis of Selected Natural Flavors by 
 Yarrowia lipolytica JMY 861
URL:/macdonald/channels/event/phd-oral-defense-situ-sy
 nthesis-selected-natural-flavors-yarrowia-lipolytica-jmy-861-240224
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