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Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification Ciênc. Tecnol. Aliment.
Silva,Roberta Claro; Cotting,Lucia Nazareth; Poltronieri,Tatyane Pereira; Balcão,Victor Manuel; Gioielli,Luiz Antonio.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Structured lipids; Lipase; Lard; Soybean oil; Interesterification.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300031
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