Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversity of Lisbon
dc.creatorPaula, Ariela Veloso de [UNESP]
dc.creatorNunes, Gisele Fátima Morais
dc.creatorOsório, Natália M.
dc.creatorSantos, Júlio César dos
dc.creatorCastro, Heizir Ferreira de
dc.creatorFerreira-Dias, Suzana
dc.date2015-10-22T06:46:23Z
dc.date2015-10-22T06:46:23Z
dc.date2015-05-01
dc.date.accessioned2023-09-12T07:02:33Z
dc.date.available2023-09-12T07:02:33Z
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400316/full
dc.identifierEuropean Journal Of Lipid Science And Technology. Hoboken: Wiley-blackwell, v. 117, n. 5, p. 608-619, 2015.
dc.identifier1438-7697
dc.identifierhttp://hdl.handle.net/11449/129767
dc.identifier10.1002/ejlt.201400316
dc.identifierWOS:000354269400005
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8779096
dc.descriptionThe aim of this study was to tune the physical properties of milkfat by enzymatic interesterification with soybean oil in a continuous fluidized bed reactor (FBR) to obtain healthy interesterified fat blends having suitable texture properties for the food industry. The immobilized commercial non-regioselective Candida antarctica lipase (Novozym (R) 435) and sn1,3-regioselective Rhizopus oryzae lipase, immobilized in an organic-inorganic hybridmatrix of polysiloxane-polyvinyl alcohol, were used as biocatalysts in a FBR. The minimum value of the ascendant flow of the medium for allowing fluidization in the system was 3.13 mL.min(-1). The reaction was evaluated in terms of the interesterification yield (IY), consistency values and solid fat content (SFC). The IY values of 10.50 +/- 1.64% and of 5.70 +/- 1.46% were attained for Novozym (R) 435 and for immobilized R. oryzae lipase, respectively. The consistency of the initial 65: 35 milkfat/soybean oil mixture (1000 gf/cm(2)) decreased to 732.35 +/- 75.30 gf/cm(2) and to 478.02 +/- 71.80 gf/cm(2) in interesterified blends catalyzed by Novozym (R) 435 or by R. oryzae lipase, respectively. SFC was considered an inadequate parameter for following the interesterification of this blend formulation because the values were similar for initial and for interesterified blends. Free fatty acid levels of 1.5%, the non-notable deactivation of Novozym (R) 435 and a half-life of 190 h for R. oryzae lipase were observed during the operation time.
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.descriptionFundacao para a Ciencia e a Tecnologia, Portugal
dc.descriptionEngineering School of Lorena, University of São Paulo, Biotechnology Department, Lorena, São Paulo, Brazil
dc.descriptionInstituto Superior de Agronomia, University of Lisbon, CEER, Biosystems Engineering, Lisbon, Portugal
dc.descriptionEngineering School of Lorena, University of São Paulo, Chemical Engineering Department, Lorena, São Paulo, Brazil
dc.descriptionFaculty of Pharmaceutical Sciences, UNESP - State University “Júlio de Mesquita Filho”, Departament of Bioprocess and Biotechnology, Araraquara, SP, Brazil
dc.descriptionFundação para a Ciência e a Tecnologia, Portugal: PEst-OE/AGR/UI0245/2014
dc.format608-619
dc.languageeng
dc.publisherWiley-Blackwell
dc.relationEuropean Journal Of Lipid Science And Technology
dc.relation2.200
dc.relation0,776
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectContinuous enzymatic process
dc.subjectEnzymatic interesterification
dc.subjectFluidized bed reactor
dc.subjectLipase
dc.subjectMilkfat
dc.titleContinuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids
dc.typeArtigo


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