Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils

摘要: This study showed that enzymatic interesterification of Amazonian oils could be an important tool in order to produce new with physicochemical properties improve the applications these raw materials. Structured pataua oil and palm stearin using two lipases were produced three different systems: first, a crude lipase from fungus Rhizopus sp (a microorganism isolated our laboratory); second, commercial lipase; third, check any synergistic effect, mixture both (Rhizopus commercial). The was specific incorporation oleic acid at sn-1,3 positions triacylglycerol, resulting richer saturated fatty sn-2 position. enzyme, by solid-state fermentation, even though crude, positional able operate low concentration (2.5 %, w/w). In second enzyme system, Thermomyces lanuginosus not tested conditions; there no change distribution unsaturated acids triacylglycerol profile, only replacement type same third shows synergic effect. structured retained bioactive α- γ- tocopherol systems. Triacylglycerol classes Thermal behavior tests indicated formation more homogeneous triacylglycerols, especially mono di-unsaturated.