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The lipase catalysed hydrolysis of triglycerides was studied in order to elucidate the factors that are responsible for the alkaline sensitivity of lipolysis in oat flour slurries above pH 8. An aqueous model system was used, in which oat flour extract or lipase of Candida cylindracea was incubated for 1 h with commercial 9 mM triolein (99%) or with 0·8% (w/v) of the triglyceride fraction of oat at...
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