Fig. 2. Effect of the reaction temperature on glycerolysis of lard.

The reaction mixture contained a 1:1 molar ratio of lard to glycerol and a 10:100 (W/W) ratio of Lipozyme RMIM to lard substrate. The mixture was incubated at 65℃ for 2 h and then changed to a different temperature for another 10 h at 400 rpm magnetic stirring speed. Error bars refer to the standard deviations obtained from triplicate sample analysis. Means in the same indexes with different letters (a-d) differ significantly (p<0.05).