Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/345886
Type: Artigo
Title: Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids
Author: Moreira, Débora Kono Taketa
Ract, Juliana Neves Rodrigues
Ribeiro, Ana Paula Badan
Macedo, Gabriela Alves
Abstract: The objective of this work was to produce structured lipids (SLs) from olive oil (O), soybean oil (S), and fully hydrogenated crambe oil – FHCO (C) mixtures by enzymatic interesterification, comparing Lipozyme TL IM and Rhizopus sp. performances as catalysts, and to evaluate their physical and chemical modifications. Among other blends (OC 90:10 w/w and SC 90:10 w/w), OSC (45:45:10, w/w), presented the most nutritionally interesting amounts of mono- and polyunsaturated fatty acids, as well as behenic acid. Interesterification caused an increase in crystallization time and a decrease in the solid fat content in all blends. The fatty acid redistribution in the TAGs caused a change in thermal behavior, leading to a decrease in the onset and end temperatures during crystallization, which indicates that new TAGs were formed. Regarding regiospecificity, Lipozyme TL IM lipase acted randomly, while Rhizopus sp. lipase was specific for the sn-1,3 position. Therefore, it was possible to synthesize SLs presenting different physical and chemical properties, compared to the original OSC blend, containing behenic acid at the sn-1,3 position and unsaturated fatty acids at the sn-2 position, by enzymatic interesterification catalyzed either by Lipozyme TL IM or by Rhizopus sp. lipases
Subject: Lipídeos
Ácidos graxos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2017.06.034
Address: https://www.sciencedirect.com/science/article/pii/S0963996917302843
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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