Navegando por Assunto "Thermomyces lanuginosus"

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Interesterificação enzimática de óleo de pracaxi, gordura de cupuaçu e estearina de palma: obtenção de gorduras especiais para aplicação na indústria alimentícia
(Universidade Federal do Pará, 2018-02-28) SILVA, Dayala Albuquerque da; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The methods of modification of oils and fats are widely applied in the food industry to obtain products with specific characteristics. Among these, the blending and interesterification stand out, through which the structured lipids are obtained. From the enzymatic interesterification, lipids can be obtained with greater control of the distribution of fatty acids than those obtained chemically. And its employs softer reaction conditions that interfere positively with the quality of the lipids obtained. However, although there are already several studies on obtaining lipid bases for application in the food industry through enzymatic interesterification, there are few studies applying as oilseeds of the amazon region. Thus, this study aimed to obtain special fats for application in the food industry through the blending and enzymatic interesterification of fats of amazon region (pracaxi oil, cupuassu fat and palm stearin). The binary blends between the oil and the fats were developed in ratios (w/w) 40:60, 50:50, 60:40 and 70:30. The Lipozyme TL IM (Thermomyces lanuginosus) was used. The reactions were carried out under the following conditions: at 60 ºC, 5% (w/w) of enzyme, agitation of 150 rpm and reaction time of 5 h. The pure samples and the blends were evaluated regarding of acidity, peroxide, melting point, iodine value, saponification value, fatty acid composition, triacylglycerol composition, oxidative stability, olid fat content and consistency. The samples’ nutritional quality was determined using the nutritional quality indexes (AI, TI and HH). Blends with more than 50 % of unsaturated fatty acids were obtained. The addition of pracaxi oil in the blends improved the nutritional quality indexes. The enzymatic interesterification caused the increase of the melting point for PC blends and the reduction for the PE blends. The same behavior was observed for the solid fat content. The blends obtained were suitable for use in fatty products, in special in the margarines, shortenings, bakery/confectionery fats and fat for frying.