Modificação bioquímica da gordura do leite

Química Nova

Gisele Fátima Morais Nunes²  Ariela Veloso De Paula²  Heizir Ferreira De Castro²  Júlio César Dos Santos¹ 

[1] ,Universidade de São Paulo Escola de Engenharia de Lorena Lorena SP ,Brasil

关键词: milkfat;    lipase;    interesterification;   

DOI  :  10.1590/S0100-40422010000200034

来源: SciELO

【 摘 要 】

Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of lipases, a versatile class of enzyme that is able to perform efficiently the target modification in both solvent and solvent free systems. The present review covers important features of lipases, lipase-catalyzed interesterification reactions and their effects on the composition and texture of the resulting product.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License