Produção enzimática de lípidos estruturados ricos em ácidos gordos polinsaturad...

• Autor(es): Rodrigues, Joana Mendes Madeira
• Data: 2011
• Identificador Persistente: http://hdl.handle.net/10400.5/4091
• Origem: Repositório da UTL
• Assunto(s): omega-3; polyunsaturated fatty acids; high pressure; immobilized lipase; interesterification; structured lipids
• Tipo de Documento: Dissertação de Mestrado
• Idioma: Português
• Orientador(es): Vicente, Maria Suzana Ferreira Dias; Osório, Natália Maria de Melo

Descrição

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia The aim of this work was to study the effect of high pressure in the enzyme-catalyzed interesterification kinetics of ternary blends of palm stearin (PS), palm kernel oil (PK) and triacylglycerols rich in omega-3 polyunsaturated fatty acids (n-3) PUFA (“EPAX 4510 TG”, EPAX AS, Norway), carried out in solvent free medium, batchwise. The interesterification of natural blends will improve certain physical and nutraceutical properties by modification of their acylglicerol profile, creating structured lipids to be incorporated in margarines and shortenings. Reactions were carried out at 60 ºC at atmospheric pressure (0,1 MPa) and at 25, 50, 75 and 100 MPa. The 4 biocatalysts (“Lipozyme RMIMTM”, “Lipozyme TLIMTM”; “Novozym 435TM” and the lipase/acyltranferase from C. parapsilosis) were reused in consecutive 3h-batches, in a total of 6 batches, using fresh medium. The interesterification activity was accompanied by changes in the solid fat content at 35 ºC (SFC35 ºC). “Lipozyme RMIMTM” and the lipase/acyltransferase decreased their activity with increasing pressure. Conversely, “Lipozyme TLIMTM” and “Novozym 435TM” increased their activity with increasing pressure. The best results in terms of operational stability were observed for “Lipozyme TLIMTM”. In this work, free fatty acids (FFA) and oxidation products were also assayed