Please use this identifier to cite or link to this item:
Type: Artigo
Title: Synthesis and characterization of structured lipid rich in behenic acid by enzymatic interesterification
Author: Moreira, Débora Kono Taketa
Gandra, Renata Luana de Pádua
Zuin, Julia Cristina
Ract, Juliana Neves Rodrigues
Ribeiro, Ana Paula Badan
Macedo, Juliana Alves
Gambero, Alessandra
Akil, Emília
Torres, Alexandre Guedes
Macedo, Gabriela Alves
Abstract: Enzymatic interesterification has the advantage of promoting great control over the positional distribution of fatty acids in the final product. However, the difficulties associated with process control and scaling-up have reduced its industrial use as a catalyst for lipid modification. Thus, the objective of this work was to scale-up production and to evaluate the physic-chemical properties of a structured lipid (SL) based on soybean, olive and fully hydrogenated crambe oils obtained by an enzymatic interesterification process. Enzyme conditioning promoted low concentration of free fatty acids in the SL and the rearrangement of trisaturated triacylglycerols was completed after a reaction time of 4 h. The scaling-up did not reproduce exactly the same physicochemical modifications previously observed in SL obtained in a benchscale, but the process of obtaining the SL was controlled and showed low variation of the acidity indexes, triacylglycerol composition, regiospecificity and crystallization profile, and the levels of tocopherols, chlorophyll and oxidative stability did not altered. Thus, it was possible to upscale the SL production by 50 times, with modifications in its physico-chemical properties due to differences in lipase activity
Subject: Lipídeos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.fbp.2020.06.005
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-85086568719.pdf743.23 kBAdobe PDFView/Open

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