Production of special lipids by enzymatic interesterification of exotic oils from Amazon: assessing the biochemical potential of new products

• Grant number: 12/22774-5
• Support Opportunities: Regular Research Grants
• Start date: April 01, 2013
• End date: March 31, 2015
• Field of knowledge: Biological Sciences - Biochemistry - Enzymology
• Principal Investigator: Gabriela Alves Macedo
• Grantee: Gabriela Alves Macedo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Ana Paula Badan Ribeiro ; Juliana Alves Macedo

Abstract

Enzymatic interesterification is used to restructure triglyceride, inducing exchange of the fatty acids in the glycerol structure. Changes in the composition of triacylglycerol original, compared to a simple mixture of oil and fat, modifies its physicochemical properties and nutritional, thereby increasing the possible applications of these lipids. In Brazil, especially in Amazon region, the wide availability of vegetable oils rarely explored, with potential nutritional properties, favors the development of interesterified blends with high biological value and new technological features. The use of commercial lipases in interesterification reactions has grown in recent years, with positive results for the synthesis of high value-added products, such as fat substitutes for food and cosmetic industries. However, the number of enzymes capable of catalyzing these reactions is still limited, which justifies the search for new enzymes with different specificities, to produce interesterified blends with unique and often at a lower cost. The objective of this work is to produce and characterize, interesterified blends made with oils and fats of the Amazon region using three enzyme systems: non-commercial lipase (Rhizopus sp.) produced by solid state fermentation; lipase TL-IM (Novozymes); lipases mixture of commercial and non-commercial. Be used for the production of mixtures patauá oil and fat stearin and palm oil and fat buriti muru-muru. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SPERANZA, PAULA; BADAN RIBEIRO, ANA PAULA; CUNHA, ROSIANE LOPES; MACEDO, JULIANA ALVES; MACEDO, GABRIELA ALVES. Influence of emulsion droplet size on antimicrobial activity of interesterified Amazonian oils. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 60, n. 1, p. 207-212, JAN 2015. (12/22774-5)

Filed patent(s) as a result of this research project