Show simple item record

dc.contributor.authorPaula, Ariela Veloso de [UNESP]
dc.contributor.authorNunes, Gisele Fátima Morais
dc.contributor.authorOsório, Natália M.
dc.contributor.authorSantos, Júlio César dos
dc.contributor.authorCastro, Heizir Ferreira de
dc.contributor.authorFerreira-Dias, Suzana
dc.identifier.citationEuropean Journal Of Lipid Science And Technology. Hoboken: Wiley-blackwell, v. 117, n. 5, p. 608-619, 2015.
dc.description.abstractThe 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.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundacao para a Ciencia e a Tecnologia, Portugal
dc.relation.ispartofEuropean Journal Of Lipid Science And Technology
dc.sourceWeb of Science
dc.subjectContinuous enzymatic processen
dc.subjectEnzymatic interesterificationen
dc.subjectFluidized bed reactoren
dc.titleContinuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acidsen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversity of Lisbon
dc.description.affiliationEngineering School of Lorena, University of São Paulo, Biotechnology Department, Lorena, São Paulo, Brazil
dc.description.affiliationInstituto Superior de Agronomia, University of Lisbon, CEER, Biosystems Engineering, Lisbon, Portugal
dc.description.affiliationEngineering School of Lorena, University of São Paulo, Chemical Engineering Department, Lorena, São Paulo, Brazil
dc.description.affiliationUnespFaculty of Pharmaceutical Sciences, UNESP - State University “Júlio de Mesquita Filho”, Departament of Bioprocess and Biotechnology, Araraquara, SP, Brazil
dc.rights.accessRightsAcesso restrito
dc.description.sponsorshipIdFundação para a Ciência e a Tecnologia, Portugal: PEst-OE/AGR/UI0245/2014
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Farmacêuticas, Araraquarapt[1][1]
Localize o texto completo

Files in this item


There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record