Modificação por via enzimática da composição triglicerídica do óleo de piqui (Caryocar brasiliense Camb)

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DC Field	Value	Language
dc.creator	Facioli Nara Lúcia	-
dc.creator	Gonçalves Lireny A.G.	-
dc.date	1998	-
dc.date.accessioned	2013-05-30T10:37:09Z	-
dc.date.available	2013-05-30T10:37:09Z	-
dc.date.issued	2013-05-30	-
dc.identifier	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40421998000100003	-
dc.identifier	http://www.doaj.org/doaj?func=openurl&genre=article&issn=01004042&date=1998&volume=21&issue=1&spage=16	-
dc.identifier.uri	http://koha.mediu.edu.my:8181/jspui/handle/123456789/4101	-
dc.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).	-
dc.publisher	Sociedade Brasileira de Química	-
dc.source	Química Nova	-
dc.subject	enzymatic interesterification	-
dc.subject	cocoa butter-like fat	-
dc.subject	lipozyme	-
dc.title	Modificação por via enzimática da composição triglicerídica do óleo de piqui (Caryocar brasiliense Camb)	-
Appears in Collections:	Chemistry

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