Application Of Lipases To Regiospecific Interesterification Of Exotic Oils From An Amazonian Area

dc.creatorSperanza
dc.creatorPaula; Badan Ribeiro
dc.creatorAna Paula; Macedo
dc.creatorGabriela Alves
dc.date2016-Jan
dc.date2016-06-07T13:19:31Z
dc.date2016-06-07T13:19:31Z
dc.date.accessioned2018-03-29T01:39:42Z
dc.date.available2018-03-29T01:39:42Z
dc.identifier
dc.identifierApplication Of Lipases To Regiospecific Interesterification Of Exotic Oils From An Amazonian Area. Elsevier Science Bv, v. 218, p. 13-20 Jan-2016.
dc.identifier0168-1656
dc.identifierWOS:000367730100004
dc.identifier10.1016/j.jbiotec.2015.11.025
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0168165615301966
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242707
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306405
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 may favor the development of lipid fractions from Amazonian oils with greater application potential. In this study, the Amazonian buriti oil and murumuru fat were subjected to enzymatic interesterification using two lipases in three different enzyme systems: one with a commercial lipase from Thermomyces lanuginosa, a second with the lipase produced by Rhizopus sp., and a third with a mixture of both lipases. The three enzyme systems were able to catalyze the reaction, but the enzymes showed different specificities. The commercial lipase was specific for unsaturated fatty acids, whereas the Rhizopus sp. lipase was specific for both unsaturated fatty acids and the positions sn -1 and sn -3 of the fatty acid on the triacylglycerol. The mixture of both lipases showed no synergistic effect: the results were intermediate between the two enzymes applied alone. Interesterification reduced the levels of trisaturated and triunsaturated triacylglycerols and increased the levels of diunsaturated-monosaturated and monounsaturated-disaturated triacylglycerols. The thermal melting behavior indicated the formation of a single endothermic region with more homogeneous triacylglycerols. The content of the bioactive beta-carotene was preserved after the interesterification reaction with all three-enzyme systems. The interesterified lipids obtained, because of the characteristics of the oils, may be applied to the formulation of cosmetics and pharmaceuticals. (C) 2015 Elsevier B.V. All rights reserved.
dc.description218
dc.description
dc.description
dc.description13
dc.description20
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2012-22774-5]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCIENCE BV
dc.publisher
dc.publisherAMSTERDAM
dc.relationJOURNAL OF BIOTECHNOLOGY
dc.rightsembargo
dc.sourceWOS
dc.subjectNuclear-magnetic-resonance
dc.subjectFatty-acid Selectivity
dc.subjectHydrogenated Palm Oil
dc.subjectEnzymatic Interesterification
dc.subjectCatalyzed Interesterification
dc.subjectAntimicrobial Activity
dc.subjectCrambe-abyssinica
dc.subjectVegetable-oils
dc.subjectBlends
dc.subjectStearin
dc.titleApplication Of Lipases To Regiospecific Interesterification Of Exotic Oils From An Amazonian Area
dc.typeArtículos de revistas


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