Síntese de lipídios estruturados por interesterificação de banha e óleo de soja para obtenção de sucedâneo da gordura do leite humano / Synthesis of structure lipids by interesterification of lard and soybean oil for obtain human milk fat substitute

AUTOR(ES)

Roberta Claro da Silva

DATA DE PUBLICAÇÃO

2008

RESUMO

Human milk is a complete food with all the nutrients in quantity and quality provides protection against infections and allergies and stimulates the immune system. The lipids of human milk are source of energy; vehicles for liposoluble vitamins; contain polyunsaturated fatty acids for brain development; contain precursors of prostaglandins, hormones; and are essential constituents to the cell membranes. Many mothers, for medical, metabolic or economic reasons, depend on artificial formulas to feed their children. Therefore, the composition of fatty acids and their distribution chains in the triacylglycerols must be targets of studies on infant formula, and the human milk triacylglycerols should be a model for the lipid components. Recently, several studies indicate the interesterification like an alternative for the production of substitutes of human milk fat. The objective of this study was to explore various possibilities of lipid modification to achieve this substitute. The raw materials used were lard and soybean oil, fats easily obtained and cheap in Brazil. In this work, were produced structured lipids by chemical and enzymatic interesterification. For enzymatic interesterification were used two pure lipases, AY30 TM (Candida cylindracea) and M10 (M (Mucor circinelloides) and one immobilized lipase, Lipozyme TL IM (Thermomices lanuginosa). The structured lipids were submitted to analysis of their chemical and physical properties, which were compared with the human milk fat and the structured commercial lipid Betapol TM. The results demonstrated the feasibility of interesterification as a method of modification to obtain structured lipids substitutes of human milk fat. The possibility of greater control reaction because the specificity of lipases and the search for environmentally correct procedures makes enzymatic interesterification the most attractive alternative for modifying lipids. The mixture of soybean oil and lard is a viable alternative for the production of human milk fat substitutes.

ASSUNTO(S)

interesterification aleitamento materno gordura do leite humano banha physical properties structured lipids Óleo de soja lipídeos human milk Óleos e gorduras vegetais comestíveis interesterificação soybean oil lard gorduras na dieta

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