Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification

2010; Elsevier BV; Volume: 125; Issue: 1 Linguagem: Inglês

10.1016/j.foodchem.2010.08.049

1873-7072

Gisele F.M. Nunes, Ariela Veloso de Paula, Heizir F. de Castro, Joana Carolina Freire Sandes Santos,

Polysaccharides Composition and Applications

Milkfat–soybean oil blends were enzymatically interesterified (EIE) by Aspergillus niger lipase immobilized on SiO2–PVA hybrid composite in a solvent free system. An experimental mixture design was used to study the effects of binary blends of milkfat–soybean oil (MF:SBO) at different proportions (0:100; 25:75; 33:67; 50:50; 67:33; 75:25; 100:0) on the compositional and textural properties of the EIE products, considering, as response variables, the interesterification yield (IY), consistency and hardness. Lipase-catalysed interesterification reactions increased the relative proportion of TAGs' C46–C52 and decreased the TAGs' C40–C42 and C54 concentrations. The highest IY was attained (10.8%) for EIE blend of MF:SBO 67:33 resulting in a more spreadable material at refrigerator temperature in comparison with butter, milkfat or non-interesterified (NIE) blend. In this case, consistency and hardness values were at least 32% lower than values measured for butter. Thus, using A. niger lipase immobilized on SiO2–PVA improves the textural properties of milkfat and has potential for development of a product incorporating unsaturated and essential fatty acids from soybean oil.