Enzyme catalyzed Interesterification Kinetics in Non aqueous System

The optimal conditions and kinetics of enzyme catalyzed interesterification of Chinese vegetable tallow and methyl stearate without solvents was studied. Two kinetic models were suggested to describe the relationship between initial rates and concentrations of substrates. The concentrations of three major constituents during the reaction process could also be estimated. It was proved that the models both fit experimental data well.