Structured lipids from chicken fat, its stearin and medium chain triacylglycerol blends. I - Fatty acid and triacylglycerol compositions

被引：13
|
作者：
Chiu, Ming Chih [1 ]
Gioielli, Luiz Antonio [1 ]
Grimaldi, Renato [2 ]
机构：
[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, BR-05508900 Sao Paulo, Brazil
[2] Univ Estadual Campinas, Fac Engn Alimentos, Dept Tecnol Alimentos, BR-13081970 Campinas, SP, Brazil
来源：
QUIMICA NOVA | 2008年 / 31卷 / 02期
关键词：
structured lipids; chemical interesterification; triacylglycerol composition;
D O I：
10.1590/S0100-40422008000200008
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chain fatty acids, from 15.7 to 37.2% saturated fatty acids, from 19.2 to 47.5% monounsaturated fatty acids, and from 6.7 to 15.2% essential fatty acids. Chemical interesterification modified the behavior of binary and ternary mixtures and new types of triacylglycerol groups were formed.
引用
收藏
页码：232 / 237
页数：6
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