Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6108
Título: Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization
Autor: Balcão, Victor M.
Kemppinen, Asmo
Malcata, F. Xavier
Kalo, Paavo J.
Palavras-chave: Fats
Hollow-fiber bioreactor
Immobilized lipase
Interesterification
Melting point
Mucor javanicus
Data: 1998
Editora: Springer
Citação: BALCÃO, Victor M....[et al] - Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization . Journal of the American Oil Chemists' Society. ISSN 0003-021X. Vol. 75, n. 10 (1998), p. 1347-1358
Resumo: Butterfat was chemically modified via combined hydrolysis and interesterification, catalyzed by a commercial lipase immobilized onto a bundle of hydrophobic hollow fibers. The main goal of this research effort was to engineer butterfat with improved nutritional properties by taking advantage of the sn-1,3 specificity and fatty acid specificity of a lipase in hydrolysis and ester interchange reactions, and concomitantly decrease its level of long-chain saturated fatty acid residues (viz., lauric, myristic, and palmitic acids) and change its melting properties. All reactions were carried out at 40°C in a solvent free system under controlled water activity, and their extent was monitored via chromatographic assays for free fatty acids, esterified fatty acid moieties, and triacylglycerols; the thermal behavior of the modified butterfat was also assessed via calorimetry. Lipase-modified butterfat possesses a wider melting temperature range than regular butterfat. The total saturated triacylglycerols decreased by 2.2%, whereas triacylglycerols with 28–46 acyl carbons (which contained two or three lauric, myristic, or palmitic acid moieties) decreased by 13%. The total monoene triacylglycerols increased by 5.4%, whereas polyene triacylglycerols decreased by 2.9%. The triacylglycerols of interesterified butterfat had ca. 10.9% less lauric, 10.7% less myristic, and 13.6% less palmitic acid residues than those of the original butterfat.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6108
Versão do Editor: The original publication is available at: http://www.springerlink.com/content/436j3068015u3551/
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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