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

2009; Elsevier BV; Volume: 42; Issue: 7 Linguagem: Inglês

10.1016/j.lwt.2009.02.015

1096-1127

Roberta Claro da Silva, Lucia Nazareth Cotting, Tatyane Pereira Poltronieri, Victor M. Balcão, Denise B. de Almeida, Lireny Aparecida Guaraldo Gonçalves, Renato Grimaldi, Luíz Antônio Gioielli,

Meat and Animal Product Quality

The 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 (Lipozyme™ 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) + SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU + 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.