Modificação bioquímica da gordura do leite

Made available in DSpace on 2019-09-11T20:58:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2010 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. [Santos, Júlio César dos] Universidade de Taubaté, Brazil Nunes, Gisele Fátima Morais; Paula, Ariela Veloso de; Castro, Heizir Ferreira de] Universidade de São Paulo, Brazil