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The aim of this study was to evaluate the operational stability of an immobilised form of this enzyme during the interesterification of fat blends containing <jats:italic>n<\/jats:italic>\u20103 polyunsaturated fatty acids, in solvent\u2010free media, at 60\u2005\u00b0C, carried out continuously and batchwise. When the interesterification was performed in a continuous fluidised\u2010bed reactor, an operational half\u2010life of 9\u2005h was estimated. The biocatalyst was also reused in consecutive 23\u2010h batches, in a total of four batches, either using fresh medium with no water addition or adding water to rehydrate the biocatalyst. When no water and extra water was added to the reaction medium, the obtained half\u2010lives were 10 and 18\u2005h, respectively. Thus, the loss of activity may be explained by a progressive dehydration occurring along the reaction rather than by product or substrate inhibition effects. The interesterification activity was accompanied by changes in the acylglycerol profile. An increase in compounds of low equivalent carbon number (ECN) and in triacylglycerols (TAG) of ECN 42 and 44 was observed. This increase was accompanied by the consumption of TAG of ECN 46, 48 and 50.<\/jats:p>","DOI":"10.1002\/ejlt.200800194","type":"journal-article","created":{"date-parts":[[2009,1,20]],"date-time":"2009-01-20T07:18:11Z","timestamp":1232435891000},"page":"358-367","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Operational stability of immobilised lipase\/acyltransferase during interesterification of fat blends"],"prefix":"10.1002","volume":"111","author":[{"given":"Nat\u00e1lia Melo","family":"Os\u00f3rio","sequence":"first","affiliation":[]},{"given":"Eric","family":"Dubreucq","sequence":"additional","affiliation":[]},{"given":"Maria Manuela R.","family":"da Fonseca","sequence":"additional","affiliation":[]},{"given":"Suzana","family":"Ferreira\u2010Dias","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2009,4,2]]},"reference":[{"key":"e_1_2_1_2_2","first-page":"967","article-title":"Dietary trans fatty acids: Review of recent human studies and food industry response","volume":"41","author":"Hunter J. 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