The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2009
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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 |
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 |