Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification

dc.creatorda Silva, RC
dc.creatorRibeiro, APB
dc.creatorSoares, FASM
dc.creatorCapacla, IR
dc.creatorHazzan, M
dc.creatordos Santos, AO
dc.creatorCardoso, LP
dc.creatorGioielli, LA
dc.date2013
dc.dateMAY
dc.date2014-07-30T14:02:01Z
dc.date2015-11-26T16:36:35Z
dc.date2014-07-30T14:02:01Z
dc.date2015-11-26T16:36:35Z
dc.date.accessioned2018-03-28T23:19:23Z
dc.date.available2018-03-28T23:19:23Z
dc.identifierJournal Of The American Oil Chemists Society. Springer, v. 90, n. 5, n. 631, n. 639, 2013.
dc.identifier0003-021X
dc.identifierWOS:000320434100003
dc.identifier10.1007/s11746-013-2208-1
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56865
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56865
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1271851
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionEnzymatic interesterification has been shown to be an alternative for the production of structured lipids resembling human milk fat. The knowledge of the physical properties of fat is an important tool for the implementation of this fat in a food matrix. The enzymatic interesterification reaction modifies the composition of triacylglycerols changing the crystallization properties and polymorphic form of fats. Blends containing different proportions of lard and soybean oil (80:20, 70:30, 40:60, 30:70 and 20:80) were enzymatically interesterified in a continuous flow tubular reactor and analyzed for crystalline structure by polarized light microscopy, the polymorphic form using X-ray diffraction and thermal properties by differential scanning calorimetry. The structural modifications resulting from continuous enzymatic interesterification changed the crystallization behavior and thermal profile of the samples, reducing enthalpy values. Structural changes were also evident on polarized light microscopy images, disclosing an increase in the crystallization rate among the samples after the continuous enzymatic reaction.
dc.description90
dc.description5
dc.description631
dc.description639
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationJournal Of The American Oil Chemists Society
dc.relationJ. Am. Oil Chem. Soc.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectLard
dc.subjectSoybean oil
dc.subjectHuman milk fat
dc.subjectDSC
dc.subjectX-ray diffraction
dc.subjectPolarized light microscopy
dc.subjectHuman milk fat substitute
dc.subjectStructured lipid
dc.subjectScanning Calorimetric Analysis
dc.subjectMilk-fat
dc.subjectOil Blends
dc.subjectProcessing Conditions
dc.subjectMechanical-properties
dc.subjectCrystal Networks
dc.subjectSoybean Oil
dc.subjectPolymorphism
dc.subjectLard
dc.subjectDiffraction
dc.titleMicrostructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification
dc.typeArtículos de revistas


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