Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/100471
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
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84907753746&partnerID=40&md5=571963df77c7e85baede859534a0a791
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-84907753746.pdf94.63 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.