Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/16728
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Silva, Roberta C. | - |
dc.contributor.author | Cotting, Lucia N. | - |
dc.contributor.author | Poltronieri, Tatyane P. | - |
dc.contributor.author | Balcão, V. M. | - |
dc.contributor.author | Almeida, Denise B. de | - |
dc.contributor.author | Goncalves, Lireny A. G. | - |
dc.contributor.author | Grimaldi, Renato | - |
dc.contributor.author | Gioielli, Luiz A. | - |
dc.date.accessioned | 2012-02-01T18:18:11Z | - |
dc.date.available | 2012-02-01T18:18:11Z | - |
dc.date.issued | 2009-12 | - |
dc.identifier.issn | 0023-6438 | por |
dc.identifier.uri | https://hdl.handle.net/1822/16728 | - |
dc.description.abstract | The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 °C) of lard increased after interesterification, and this was mostly due to the increase of SSS (saturated) + SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU + SSS) increased in lard after interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic interesterification. The interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute. | por |
dc.description.sponsorship | The authors gratefully acknowledge the generous support from the Brazilian agencies, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), and Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP). Partial support for Roberta Claro Silva and Victor Manuel Balcao was kindly provided by Fundacao Fernando Pessoa, Portugal. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.rights | restrictedAccess | por |
dc.subject | Interesterification | por |
dc.subject | Crystallization | por |
dc.subject | Structured lipids | por |
dc.subject | Human milk fat | por |
dc.subject | Lipases | por |
dc.title | The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.lwt.2009.02.015 | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 1275 | por |
oaire.citationEndPage | 1282 | por |
oaire.citationIssue | 7 | por |
oaire.citationTitle | LWT - Food Science and Technology | por |
oaire.citationVolume | 42 | por |
dc.identifier.doi | 10.1016/j.lwt.2009.02.015 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | LWT - Food Science and Technology | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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2883.pdf Acesso restrito! | 374,44 kB | Adobe PDF | Ver/Abrir |