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Type: Artigo de periódico
Title: Piqui (caryocar Brasiliense Camb) Oil Triglyceride Composition Modification By Enzymatic Way [modificação Por Via Enzimática Da Composição Triglicerídica Do óleo De Piqui (caryocar Brasiliense Camb)]
Author: Facioli N.L.
Goncalves L.A.G.
Abstract: Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride. Stearic acid incorporation was determined by HPLC, based on the quantification of the principal triglycerides (POP, POS e SOS) found in cocoa butter. The proposed process was feasible with a reaction time of 240 minutes with 10% of Lipozyme at 70°C and substract weight ratio of 0,33 (stearic acid:piqui oil).
Editor: Sociedade Brasileira de Quimica
Citation: Quimica Nova. Sociedade Brasileira De Quimica, v. 21, n. 1, p. 16 - 19, 1998.
Rights: aberto
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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