Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Food Science and Technology (Campinas)

Roberta Claro Silva²  Lucia Nazareth Cotting²  Tatyane Pereira Poltronieri²  Victor Manuel Balcão¹  Luiz Antonio Gioielli² 

[1] ,University of São Paulo Faculty of Pharmaceutical Sciences Department of Biochemical and Pharmaceutical TechnologySão Paulo SP ,Brasil

关键词: structured lipids;    lipase;    lard;    soybean oil;    interesterification;    lipídios estruturados;    lipase;    banha;    óleo de soja;    interesterificação;   

DOI  :  10.1590/S0101-20612009000300031

来源: SciELO

【 摘 要 】

The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz. from Candida cylindracea (AY30TM) and from Mucor circinelloides (M10TM). Pure lard exhibited a softening point of ca. 31.8 °C before interesterification, and this value shifted towards 29.1 °C after interesterification by AY30 lipase and towards 28.8 °C after interesterification by M10 lipase The interesterified lard exhibited lower consistency after reaction with both lipases, and this decrease was more pronounced for the reaction catalyzed by M10 lipase. This result was most likely due to the sn-1,3-specificity of M10 lipase. Pure lard displayed a lower SFC after interesterification, and M10 lipase proved to be more effective than AY30 lipase. The non-interesterified lard had a SFC of 31.3% at 10 °C, which was reduced to 23.8 and 19.9% after interesterification with AY30 lipase and M10 lipase, respectively. The lard and soybean oil blends were affected by the enzymatic interesterification and dilution with soybean oil.

【 授权许可】

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