Modificação bioquímica da gordura do leite

Detalhes bibliográficos
Autor(a) principal: Nunes,Gisele Fátima Morais
Data de Publicação: 2010
Outros Autores: Paula,Ariela Veloso de, Castro,Heizir Ferreira de, Santos,Júlio César dos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000200034
Resumo: Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of lipases, a versatile class of enzyme that is able to perform efficiently the target modification in both solvent and solvent free systems. The present review covers important features of lipases, lipase-catalyzed interesterification reactions and their effects on the composition and texture of the resulting product.
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spelling Modificação bioquímica da gordura do leitemilkfatlipaseinteresterificationRecent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of lipases, a versatile class of enzyme that is able to perform efficiently the target modification in both solvent and solvent free systems. The present review covers important features of lipases, lipase-catalyzed interesterification reactions and their effects on the composition and texture of the resulting product.Sociedade Brasileira de Química2010-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000200034Química Nova v.33 n.2 2010reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422010000200034info:eu-repo/semantics/openAccessNunes,Gisele Fátima MoraisPaula,Ariela Veloso deCastro,Heizir Ferreira deSantos,Júlio César dospor2010-03-12T00:00:00Zoai:scielo:S0100-40422010000200034Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2010-03-12T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Modificação bioquímica da gordura do leite
title Modificação bioquímica da gordura do leite
spellingShingle Modificação bioquímica da gordura do leite
Nunes,Gisele Fátima Morais
milkfat
lipase
interesterification
title_short Modificação bioquímica da gordura do leite
title_full Modificação bioquímica da gordura do leite
title_fullStr Modificação bioquímica da gordura do leite
title_full_unstemmed Modificação bioquímica da gordura do leite
title_sort Modificação bioquímica da gordura do leite
author Nunes,Gisele Fátima Morais
author_facet Nunes,Gisele Fátima Morais
Paula,Ariela Veloso de
Castro,Heizir Ferreira de
Santos,Júlio César dos
author_role author
author2 Paula,Ariela Veloso de
Castro,Heizir Ferreira de
Santos,Júlio César dos
author2_role author
author
author
dc.contributor.author.fl_str_mv Nunes,Gisele Fátima Morais
Paula,Ariela Veloso de
Castro,Heizir Ferreira de
Santos,Júlio César dos
dc.subject.por.fl_str_mv milkfat
lipase
interesterification
topic milkfat
lipase
interesterification
description Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of lipases, a versatile class of enzyme that is able to perform efficiently the target modification in both solvent and solvent free systems. The present review covers important features of lipases, lipase-catalyzed interesterification reactions and their effects on the composition and texture of the resulting product.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000200034
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000200034
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422010000200034
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.33 n.2 2010
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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