Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1069735
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dc.contributor.authorGUEDES, A. M. M.pt_BR
dc.contributor.authorANTONIASSI, R.pt_BR
dc.contributor.authorGALDEANO, M. C.pt_BR
dc.contributor.authorGRIMALDI, R.pt_BR
dc.contributor.authorCARVALHO, M. G. dept_BR
dc.contributor.authorWILHELM, A. E.pt_BR
dc.contributor.authorMARANGONI, A. G.pt_BR
dc.date.accessioned2017-05-17T11:11:11Zpt_BR
dc.date.available2017-05-17T11:11:11Zpt_BR
dc.date.created2017-05-17pt_BR
dc.date.issued2017pt_BR
dc.identifier.citationJournal of Oleo Science, v. 66, n. 5, may 2017. p. 469-478.pt_BR
dc.identifier.issn1347-3352pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1069735pt_BR
dc.descriptionPequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oil?s triacylglycerols (TAGs) contain mainly oleic (~57%) and palmitic (~36%) fatty acids, distributed primarily among POO, POP/PPO, and OOO TAGs. It displays a tendency to fractionate upon storage and has a relatively low melting temperature (SFC of 4% at 25?). Pequi oil was modified through chemical interesterification, which increased the PPP content to ~6%. This caused a flattening in the SFC-temperature profile, raising the end of melt temperature significantly (SFC of 4% at 39?). The interesterified oil does not fractionate and is thermally stable up to 40?, with an SFCtemperature profile resembling that of roll-in shortening (SFC of 31% at 16?) despite containing high amounts of oleic acid. Crystallization and melting behavior changed. Crystal packing became more disorganized as evidenced by a significant decrease in crystalline domain size in the [001] direction from 42.3 nm to 32.1 nm. Polymorphism remained of the triclinic (?) subcell type but polytypism changed from the 3L to the 2L type. Polarized light microscopy demonstrated that interesterification dramatically decreased crystal size, consistent with a higher rate of nucleation in the material. Moreover, the dramatic improvement in physical stability and functionality was not accompanied by a significant decrease in total carotenoid content (~390 mg/kg).pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectInteresterificationpt_BR
dc.subjectTriacylglycerolpt_BR
dc.subjectCrystalline domain sizept_BR
dc.titleLength-scale specific crystalline structural changes induced by molecular randomization of pequi oil.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-05-30T11:11:11Zpt_BR
dc.subject.thesagroCaryocar Brasiliensept_BR
dc.subject.nalthesauruscrystallizationpt_BR
dc.subject.nalthesaurusmeltingpt_BR
riaa.ainfo.id1069735pt_BR
riaa.ainfo.lastupdate2017-05-30pt_BR
dc.identifier.doi10.5650/jos.ess16192pt_BR
dc.contributor.institutionANDREA MADALENA MACIEL GUEDES, CTAA; ROSEMAR ANTONIASSI, CTAA; MELICIA CINTIA GALDEANO, CTAA; Renato Grimaldi, UNICAMP; Mario Geraldo de Carvalho, UFRRJ; ALLAN EDUARDO WILHELM, CTAA; Alejandro Gregorio Marangoni, University of Guelph.pt_BR
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