Pseudomonas fluorescens lipase-catalysed interesterification of butter fat in the absence of a solvent

Butter fat was interesterified in a medium of low water content in the absence of a solvent with P. fluorescens lipase as catalyst at various temperatures. In the reaction products of interesterifications at 50 o C and 60 o C, the TAG compositions determined by GLC, and the FA compositions at the sn-2 position determined by enzymatic deacylation, were close to random, indicating the positional non-specificity of P. fluorescens lipase under the reaction conditions used