The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil


Autoria(s): SILVA, Roberta C.; COTTING, Lucia N.; POLTRONIERI, Tatyane P.; BALCAO, Victor M.; ALMEIDA, Denise B. de; GONCALVES, Lireny A. G.; GRIMALDI, Renato; GIOIELLI, Luiz A.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2009

Resumo

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 (TM) TL IM). Lipase-catalyzed interesterification produced new tri-acylglycerols 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 degrees 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. (C) 2009 Elsevier Ltd. All rights reserved.

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)

Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)

Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)

Fundacao Fernando Pessoa, Portugal

Identificador

LWT-FOOD SCIENCE AND TECHNOLOGY, v.42, n.7, p.1275-1282, 2009

0023-6438

http://producao.usp.br/handle/BDPI/19779

10.1016/j.lwt.2009.02.015

http://dx.doi.org/10.1016/j.lwt.2009.02.015

Idioma(s)

eng

Publicador

ELSEVIER SCIENCE BV

Relação

Lwt-food Science and Technology

Direitos

restrictedAccess

Copyright ELSEVIER SCIENCE BV

Palavras-Chave #Interesterification #Crystallization #Structured lipids #Human milk fat #Lipases #HUMAN-MILK FAT #LIPASE-CATALYZED ACIDOLYSIS #PERFORMANCE LIQUID-CHROMATOGRAPHY #LIPID MODIFICATION STRATEGIES #RESPONSE-SURFACE METHODOLOGY #PACKED-BED BIOREACTOR #OXIDATIVE STABILITY #STRUCTURED LIPIDS #FOOD FORMULATION #STEARIC-ACID #Food Science & Technology
Tipo

article

original article

publishedVersion