Artículos de revistas
Structured Lipids From Chicken Fat, Its Stearin, And Medium Chain Triacylglycerol Blends. Ii- Softening And Melting Points [lipídios Estruturados Obtidos A Partir Da Mistura De Gordura De Frango, Sua Estearina E Triacilgliceróis De Cadeia Média. Ii- Pontos De Amolecimento E Fusão]
Registro en:
Quimica Nova. , v. 31, n. 2, p. 238 - 243, 2008.
1004042
10.1590/S0100-40422008000200009
2-s2.0-42149177263
Autor
Chiu M.C.
Gioielli L.A.
Grimaldi R.
Institución
Resumen
The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures. 31 2 238 243 Petrauskaite, V., De Greyt, W., Kellens, M., Huyghebaert, A., (1998) J. Am. Oil Chem. Soc, 75, p. 489 Dian, N.L.H.M., Sundram, K., Idris, N.A., (2006) J. Am. Oil Chem. Soc, 83, p. 739 Allen, D.A., (1998) Lipid Technol, 10, p. 53 Judd, J.T., Clevidence, B.A., Muesing, R.A., Wittes, J., Sunkin, M.E., Podczasy, J.J., (1994) Am. J. Clinc. Nutr, 59, p. 861 Díaz Gamboa, O.W., Gioielli, L.A., (2006) Quim. Nova, 29, p. 646 D'Agostini, D., Gioielli, L.A., (2002) Rev. Bras. Ciênc. Farm, 38, p. 345 Gioielli, L.A.E., (2002) Entendendo a gordura: Os ácidos graxos, p. 457. , Curi, R, Pompéia, C, Miyasaka, C. K, Procópio, J, eds. Manole: São Paulo Willis, W.M., Lencki, T.W., Marangoni, A.G., (1998) Crit. Rev. Food Sci. Nutr, 38, p. 639 Padovese, R., Filho, M., Em ref, J., , p. 507. , 7, pChiu, M.C., Gioielli, L.A., (2002) Rev. Bras. Ciênc. Farm, 38, p. 95 Chiu, M.C., Gioielli, L.A., (2002) Ciênc. Tecnol. Aliment, 22, p. 151 Lee, K.T., Foglia, T.A., (2000) J. Am. Oil Chem. Soc, 77, p. 1027 Hoy, C. E. Xu, X. Em Structured and Modified Lipids Gunstone, F. D., ed. Marcel Dekker: New York, 2001, p. 209Castro, I.A., Silva, R.S.F., Tirapegui, J., Borsato, D., Bona, E., (2003) Int. J. Food Sci. Technol, 38, p. 103 Box, G.E.P., Draper, N.R., (1987) Empirical Model-Building and Response Surfaces, , John Wiley and Sons: New York Chiu, M.C., Gioielli, L.A., Grimaldi, R., Quim. Nova, , no prelo (1998) Official methods and recommended practices of the American Oil Chemist's Society, , AOCS;, Champaign: Illinois, 5th ed Hare, L.B., (1974) Food Technol, 28, p. 50 Statistica, (2002) Statistica, v.6.0. for window, 4. , Statsoft Inc, Tulsa-OK, USA D'Agostini, D., Gioielli, L.A., Ferraz, R.C., (2000) Rev. Port. Farm, 50, p. 161 Chiu, M.C., Gioielli, L.A., Sotero Solis, V.E., (2002) Grasas y Aceites, 53, p. 298 O'Brien, R.D., (1998) Fats and oils: Formulating and processing for applications, p. 47. , Technomic Publishing Co: Lancaster Sotero Solis, V.E., Gioielli, L.A., Polakiewicz, B., (2000) Grasas y Aceites, 51, p. 405 Díaz Gamboa, O.W., Gioielli, L.A., (2003) Grasas y Aceites, 54, p. 122 Díaz Gamboa, O.W., Gioielli, L.A., (2003) Grasas y Aceites, 54, p. 161 D'Agostini, D., Ferraz, R.C., Gioielli, L.A., Sotero Solis, V.E., (2001) Grasas y Aceites, 52, p. 214 D'Agostini, D., Ferraz, R.C., Gioielli, L.A., Sotero Solis, V.E., (2001) Alimentaria, 38, p. 47 Sotero Solis, V.E., Gioielli, L.A., Polakiewicz, B., (2001) Grasas y Aceites, 52, p. 192 Nassu, R.T., Gonçalves, L.A.G., (1999) Grasas y Aceites, 50, p. 16 Nassu, R.T., (1994) Tese de Doutorado, , Universidade Estadual de Campinas, Brasil Koyano, T. Sato, K. Em Fats in Food Technology Rajah, K. K., ed. Sheffield Academic Press: Kingfield Road, 2002, p. 1Sato, K. Ueno, S. Em Crystallization Processes in Fats and Lipid Systems Garti, N. Sato, K., ed. Marcel Dekker: New York, 2001, p. 177Deman, J.M., Deman, L., Blackman, B., (1983) J. Am. Oil Chem. Soc, 60, p. 91