Fig. 5. Effect of reaction time on glycerolysis of lard.

The reaction mixture contained a 1:1 molar ratio of lard to glycerol and 14:100 (W/W) of Lipozyme RMIM to lard substrate ratio. The mixture was incubated at 65℃ for 2 h and then changed to 45℃ for different times 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-b) differ significantly (p<0.05).