Lipase-catalyzed acidolysis of butterfat with oleic acid: Characterization of process and product

• Tipo: Artigo em Revista Científica Internacional
• Data: 1998

Autores

Balcao, VM (Autor) Outra; Kemppinen, A (Autor) Outra; F. Xavier Malcata (Autor) Outra; Kalo, PJ (Autor) Outra

Revista

Título: Enzyme and Microbial Technology

Vol. 23

Páginas: 118-128

ISSN: 0141-0229

Editora: Elsevier

Indexação

ISI Web of Knowledge - 20 Citações

Scopus - 26 Citações

Outras Informações

ID Authenticus: P-001-7HP

DOI: 10.1016/s0141-0229(98)00031-3

Abstract (EN): The modification of anhydrous butterfat via interesterification reactions with oleic acid catalyzed by a lipase from Mucor circinelloides immobilized by adsorption onto hydrophobic hollow fibers is described A reasonable degree of incorporation of free (externally added) oleic acid into the triacylglycerols of butterfat has been achieved while short-chain fatty acid residues remained virtually unaffected. Total saturated triacylglycerols decreased by 27%, and triacylglycerols with 32-44 acyl carbons (which contained two of three lauric, myristic, or palmitic acid residues) decreased by 33%. Total monoene and polyene triacylglycerols increased by 21% and 17%, respectively. The triacylglycerols (TAG) of interesterified butterfat had approximately 27% more oleic acid residues and approximately; 8% less lauric, 6% less myristic, and 6% less palmitic acid residues than those of the original butterfat; the fraction of low-melting TAG peak increased by 19% whereas that of high-melting TAG decreased by 83%. Although a certain degree of butterfat hydrolysis was observed, enzymatic acidolysis was technically feasible and able to produce a modified butterfat with a stronger nutraceutical character. (C) 1998 Elsevier Science Inc.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11