Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.idairyj.2018.06.014 http://hdl.handle.net/11449/171209 |
Resumo: | The interesterification reaction of milk fat with soybean oil mediated by Rhizopus oryzae lipase immobilised on a hybrid organic-inorganic support of polysiloxane-polyvinyl alcohol (SiO2-PVA) was assessed in a packed bed reactor running in continuous flow (45 °C, blend of milk fat and soybean oil 65:35%, w/w). The reactor performance was quantified for different flow rates corresponding to space times (0.5 and 4 h). For each condition, the influence of the space time on the consistency, free fatty acid and solid fat content (SFC, %) was determined. Percentages of reduction on consistency (71.2%) were obtained in relation to the initial blend (1431 ± 42 gf cm−2) and the SFC values (SFC10 °C = 39.6%; SFC20 °C = 20.5% and SFC35 °C = 0.2%) were within the ranges considered ideal for spreads with satisfactory spreadability. The immobilised lipase was stable with respect to its catalytic characteristics, exhibiting a half-life of 39 days. |
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Repositório Institucional da UNESP |
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Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipidsThe interesterification reaction of milk fat with soybean oil mediated by Rhizopus oryzae lipase immobilised on a hybrid organic-inorganic support of polysiloxane-polyvinyl alcohol (SiO2-PVA) was assessed in a packed bed reactor running in continuous flow (45 °C, blend of milk fat and soybean oil 65:35%, w/w). The reactor performance was quantified for different flow rates corresponding to space times (0.5 and 4 h). For each condition, the influence of the space time on the consistency, free fatty acid and solid fat content (SFC, %) was determined. Percentages of reduction on consistency (71.2%) were obtained in relation to the initial blend (1431 ± 42 gf cm−2) and the SFC values (SFC10 °C = 39.6%; SFC20 °C = 20.5% and SFC35 °C = 0.2%) were within the ranges considered ideal for spreads with satisfactory spreadability. The immobilised lipase was stable with respect to its catalytic characteristics, exhibiting a half-life of 39 days.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Department of Bioprocess and Biotechnology São Paulo State University (UNESP) School of Pharmaceutical SciencesFederal Center of Technological Education of Minas Gerais (CEFET)Engineering School of Lorena University of São Paulo (USP)Department of Bioprocess and Biotechnology São Paulo State University (UNESP) School of Pharmaceutical SciencesCNPq: 446371/2014-9Universidade Estadual Paulista (Unesp)Federal Center of Technological Education of Minas Gerais (CEFET)Universidade de São Paulo (USP)de Paula, Ariela V. [UNESP]Nunes, Gisele F.M.de Castro, Heizir F.dos Santos, Júlio C.2018-12-11T16:54:24Z2018-12-11T16:54:24Z2018-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1-8application/pdfhttp://dx.doi.org/10.1016/j.idairyj.2018.06.014International Dairy Journal, v. 86, p. 1-8.0958-6946http://hdl.handle.net/11449/17120910.1016/j.idairyj.2018.06.0142-s2.0-850497987582-s2.0-85049798758.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengInternational Dairy Journal1,051info:eu-repo/semantics/openAccess2023-10-26T06:05:35Zoai:repositorio.unesp.br:11449/171209Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:59:56.679574Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids |
title |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids |
spellingShingle |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids de Paula, Ariela V. [UNESP] |
title_short |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids |
title_full |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids |
title_fullStr |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids |
title_full_unstemmed |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids |
title_sort |
Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids |
author |
de Paula, Ariela V. [UNESP] |
author_facet |
de Paula, Ariela V. [UNESP] Nunes, Gisele F.M. de Castro, Heizir F. dos Santos, Júlio C. |
author_role |
author |
author2 |
Nunes, Gisele F.M. de Castro, Heizir F. dos Santos, Júlio C. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Federal Center of Technological Education of Minas Gerais (CEFET) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
de Paula, Ariela V. [UNESP] Nunes, Gisele F.M. de Castro, Heizir F. dos Santos, Júlio C. |
description |
The interesterification reaction of milk fat with soybean oil mediated by Rhizopus oryzae lipase immobilised on a hybrid organic-inorganic support of polysiloxane-polyvinyl alcohol (SiO2-PVA) was assessed in a packed bed reactor running in continuous flow (45 °C, blend of milk fat and soybean oil 65:35%, w/w). The reactor performance was quantified for different flow rates corresponding to space times (0.5 and 4 h). For each condition, the influence of the space time on the consistency, free fatty acid and solid fat content (SFC, %) was determined. Percentages of reduction on consistency (71.2%) were obtained in relation to the initial blend (1431 ± 42 gf cm−2) and the SFC values (SFC10 °C = 39.6%; SFC20 °C = 20.5% and SFC35 °C = 0.2%) were within the ranges considered ideal for spreads with satisfactory spreadability. The immobilised lipase was stable with respect to its catalytic characteristics, exhibiting a half-life of 39 days. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T16:54:24Z 2018-12-11T16:54:24Z 2018-11-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.idairyj.2018.06.014 International Dairy Journal, v. 86, p. 1-8. 0958-6946 http://hdl.handle.net/11449/171209 10.1016/j.idairyj.2018.06.014 2-s2.0-85049798758 2-s2.0-85049798758.pdf |
url |
http://dx.doi.org/10.1016/j.idairyj.2018.06.014 http://hdl.handle.net/11449/171209 |
identifier_str_mv |
International Dairy Journal, v. 86, p. 1-8. 0958-6946 10.1016/j.idairyj.2018.06.014 2-s2.0-85049798758 2-s2.0-85049798758.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
International Dairy Journal 1,051 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1-8 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128591419932672 |