Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/1229
Type: Artigo de periódico
Title: Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis
Title Alternative: Structured lipids from chicken fat, its atearin and medium chain triacyglycerol blends: I- Fatty acid and triacyglycerol compositions
Author: CHIU, Ming Chih
GIOIELLI, Luiz Antonio
GRIMALDI, Renato
Abstract: The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chain fatty acids, from 15.7 to 37.2% saturated fatty acids, from 19.2 to 47.5% monounsaturated fatty acids, and from 6.7 to 15.2% essential fatty acids. Chemical interesterification modified the behavior of binary and ternary mixtures and new types of triacylglycerol groups were formed.
Subject: Structured lipids
Chemical interesterification
Triacylglycerol composition
Country: Brasil
Editor: Sociedade Brasileira de Química
Citation: Química Nova, v.31, n.2, p.232-237, 2008
Rights: aberto
Identifier DOI: 10.1590/S0100-40422008000200008
Address: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000200008
http://www.scielo.br/pdf/qn/v31n2/a08v31n2.pdf
Date Issue: 2008
Appears in Collections:FEA - Artigos e Outros Documentos

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