| 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) |
|