Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/60413
Type: Artigo de periódico
Title: Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor
Author: da Silva, RC
Soares, FASD
Fernandes, TG
Castells, ALD
da Silva, KCG
Goncalves, MIA
Ming, CC
Goncalves, LAG
Gioielli, LA
Abstract: Structured lipids (SL), formulated by blends of lard and soybean oil in different ratios, were subjected to continuous enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) in a continuous packed bed reactor. The original and interesterified blends were examined for fatty acid and triacylglycerol composition, regiospecific distribution, and solid fat content. Blends of lard and soybean oil in the proportions 80:20 and 70:30 (w/w), respectively, demonstrated a fatty acid composition, and proportions of polyunsaturated/saturated fatty acids (PUFA/SFA) and monounsaturated/polyunsaturated fatty acids (MUFA/PUFA), that are appropriate for the formulation of pediatric products. These same blends were suited for this purpose after interesterification because their sn-2 positions were occupied by saturated fatty acids (52.5 and 45.4%, respectively), while unsaturated fatty acids predominantly occupied sn-1,3 positions, akin to human milk fat. Interesterification caused rearrangement of triacylglycerol species.
Subject: Human milk fat substitute
Lard
Soybean oil
C-13-NMR analyses
Triacylglycerol composition
Country: EUA
Editor: Springer
Rights: fechado
Identifier DOI: 10.1007/s11746-011-1869-x
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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