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http://dspace.mediu.edu.my:8181/xmlui/handle/123456789/4101| Title: | Modificação por via enzimática da composição triglicerídica do óleo de piqui (Caryocar brasiliense Camb) |
| Keywords: | enzymatic interesterification cocoa butter-like fat lipozyme |
| Issue Date: | 30-May-2013 |
| Publisher: | Sociedade Brasileira de Química |
| Description: | Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride. Stearic acid incorporation was determined by HPLC, based on the quantification of the principal triglycerides (POP, POS e SOS) found in cocoa butter. The proposed process was feasible with a reaction time of 240 minutes with 10% of Lipozyme at 70ºC and substract weight ratio of 0,33 (stearic acid:piqui oil). |
| URI: | http://koha.mediu.edu.my:8181/jspui/handle/123456789/4101 |
| Other Identifiers: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40421998000100003 http://www.doaj.org/doaj?func=openurl&genre=article&issn=01004042&date=1998&volume=21&issue=1&spage=16 |
| Appears in Collections: | Chemistry |
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