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Titolo:
Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chain triacylglycerols.
Autore:
DAgostini, D; Ferraz, RC; Gioielli, LA; Solis, VES;
Indirizzi:
Univ Sao Paulo, Dept Tecnol Bioquim Farmaceut, Fac Ciencias Farmaceut, BR-05508900 Sao Paulo, Brazil Univ Sao Paulo Sao Paulo Brazil BR-05508900 BC05508900 Sao Paulo, Brazil
Titolo Testata:
GRASAS Y ACEITES
fascicolo: 3-4, volume: 52, anno: 2001,
pagine: 214 - 221
SICI:
0017-3495(200105/08)52:3-4<214:SLFBAT>2.0.ZU;2-D
Fonte:
ISI
Lingua:
SPA
Soggetto:
LIPASE-CATALYZED INTERESTERIFICATION; RESPONSE-SURFACE DESIGN; ENZYMATIC INTERESTERIFICATION; MODIFICATION STRATEGIES; PHYSICAL-PROPERTIES; CAPRYLIC ACIDS; ACYL MIGRATION; FATS; MIXTURES; SHORTENINGS;
Keywords:
interesterification; medium chain triacylglycerols; palm kernel oil; palm oil; structured lipids;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
48
Recensione:
Indirizzi per estratti:
Indirizzo: D'Agostini, D Univ Sao Paulo, Dept Tecnol Bioquim Farmaceut, Fac Ciencias Farmaceut, AveProf Lineu Prestes 580,Bloco 16, BR-05508900 Sao Paulo, Brazil Univ Sao Paulo Ave Prof Lineu Prestes 580,Bloco 16 Sao Paulo Brazil BR-05508900 BC
Citazione:
D. D'Agostini et al., "Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chain triacylglycerols.", GRASAS ACEI, 52(3-4), 2001, pp. 214-221

Abstract

Structured lipids are modified triacylglycerols to alter the fatty acid composition and/or their distribution into the glycerol molecules, by using enzymatic or chemical methods. Some of them can be classified as functional foods or nutraceuticals because they are directly associated to the prevention and treatment of many diseases. The objectives of this paper were to obtain and to characterize structured lipids by chemical interesterification of binary and ternary mixtures of vegetable fats (palm and palm kernel) andmedium chain triacylglycerols (Trigliceril CM). Ten samples consisting of three individual samples, three binary mixtures, and four ternary mixtures were studied. The fatty acid composition, solid fat content and consistencyat the temperatures from 10 degreesC to 35 degreesC were analysed. A mathematical model of multiple regression of the special cubic type was applied,and from the significant coefficients triangular diagrams were confectioned, which indicate curves of levels. The results showed that the interactions between the three components were not significant. The solid fat content depended on the palm and palm kernel fats, and on the binary interactions between them. The negative coefficients for the interactions showed an antagonic effect, which is characteristic of eutectic interactions between fats.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 21/09/20 alle ore 16:18:40