The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

Abstract

a b s t r a c tThe main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (LipozymeÔ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 C) of lard increased after interesterification, and this was mostly due to the increase of SSS (saturated) þ SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU þ SSS) increased in lard after interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic interesterification. The interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute.

Production of Cellulase and Xylanase by <i>Aspergillus terreus</i> KJ829487 Using Cassava Peels as Subtrates

“…Utilization of pH is considered as an important factor during enzyme production. According to [29], they have been able to establish that cellulase and xylanase experience of most filamentous fungi are pH dependent. [30] reported an optimum of pH 5 and 8 for cellulase and xylanase during enzyme production of Trichoderma viride.…”

Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

“…For each slide, three visual fields were captured, representative of the crystals observed. The evaluation parameters selected for a quantitative analysis of the images, performed through the software Image Pro-Plus version 7.0 (Media Cybernetics, Bethesda, USA), were the mean diameter of the crystals and the the percentage of crystallized areas (Campos, 2005;Silva et al, 2009).…”

Structured lipids obtained by chemical interesterification of olive oil and palm stearin

“…As interesterification does not affect the degree of saturation or chain length of the fatty acids present (Ahmadi, Wright, & Marangoni, 2008;Silva, Cotting, Poltronieri, Balcão, Almeida, Gonçalves, Grimaldi, & Gioielli, 2009), only the fatty acid composition of the blends before interesterification is shown in Table 2. The results are in accordance with those found in the literature (Codex Alimentarius, 2003;Noor Lida et al, 2007).…”