{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T07:04:26Z","timestamp":1773212666128,"version":"3.50.1"},"reference-count":55,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2014,12,22]],"date-time":"2014-12-22T00:00:00Z","timestamp":1419206400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100002322","name":"CAPES","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100003593","name":"CNPq","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100001807","name":"FAPESP","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Funda\u00c3\u00a7\u00c3\u00a3o para a Ci\u00c3\u00aancia e a Tecnologia","award":["PEst-OE\/AGR\/UI0245\/2014"],"award-info":[{"award-number":["PEst-OE\/AGR\/UI0245\/2014"]}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp;amp; Tech"],"published-print":{"date-parts":[[2015,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:label\/><jats:p>The aim of this study was to tune the physical properties of milkfat by enzymatic interesterification with soybean oil in a continuous fluidized bed reactor (FBR) to obtain healthy interesterified fat blends having suitable texture properties for the food industry. The immobilized commercial non\u2010regioselective<jats:italic>Candida antarctica<\/jats:italic>lipase (Novozym\u00ae435) and<jats:italic>sn<\/jats:italic>1,3\u2010regioselective<jats:italic>Rhizopus oryzae<\/jats:italic>lipase, immobilized in an organic\u2010inorganic hybrid matrix of polysiloxane\u2010polyvinyl alcohol, were used as biocatalysts in a FBR. The minimum value of the ascendant flow of the medium for allowing fluidization in the system was 3.13\u2009mL\u00b7min<jats:sup>\u22121<\/jats:sup>. The reaction was evaluated in terms of the interesterification yield (IY), consistency values and solid fat content (SFC). The IY values of 10.50\u2009\u00b1\u20091.64% and of 5.70\u2009\u00b1\u20091.46% were attained for Novozym\u00ae435 and for immobilized<jats:italic>R. oryzae<\/jats:italic>lipase, respectively. The consistency of the initial 65:35 milkfat\/soybean oil mixture (1000\u2009gf\/cm<jats:sup>2<\/jats:sup>) decreased to 732.35\u2009\u00b1\u200975.30\u2009gf\/cm<jats:sup>2<\/jats:sup>and to 478.02\u2009\u00b1\u200971.80\u2009gf\/cm<jats:sup>2<\/jats:sup>in interesterified blends catalyzed by Novozym\u00ae435 or by<jats:italic>R. oryzae<\/jats:italic>lipase, respectively. SFC was considered an inadequate parameter for following the interesterification of this blend formulation because the values were similar for initial and for interesterified blends. Free fatty acid levels of 1.5%, the non\u2010notable deactivation of Novozym\u00ae435 and a half\u2010life of 190\u2009h for<jats:italic>R. oryzae<\/jats:italic>lipase were observed during the operation time.<\/jats:p><jats:p><jats:bold>Practical applications:<\/jats:bold>By interesterification of milkfat with soybean oil, a new product presenting higher spreadability than butter and richer in polyunsaturated fatty acids coming from soybean oil, was obtained. The<jats:italic>Rhizopus oryzae<\/jats:italic>lipase immobilized in an organic\u2010inorganic hybrid matrix, used in a FBR for the modification of milkfat, promoted a higher reduction (approximately 52.0%) in the consistency of the interesterified products in relation to the initial reaction mixture than that obtained with Novozym\u00ae 435 (approximately 27.0% reduction). Also, while Novozym\u00ae 435 is as a non\u2010specific lipase, the<jats:italic>R. oryzae<\/jats:italic>lipase presents<jats:italic>sn<\/jats:italic>\u20101,3 regioselectivity, which enables the maintenance of the unsaturated fatty acids at position<jats:italic>sn<\/jats:italic>\u20102 in triacylglycerols with well\u2010known nutritional benefits. This biocatalyst showed a better performance than the immobilized commercial lipase (Novozym\u00ae 435). The implementation of the interesterification in a continuous FBR results in lower shear rate imposed on the biocatalyst.<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201400316-gra-0001.png\" xlink:title=\"ejlt201400316-gra-0001\"\/><\/jats:p><jats:p>The consistency of the initial milkfat\/soybean blend (65:35,% w\/w) decreased about 52% or 27% after interesterification in a continuous fluidized bed reactor, catalyzed by the immobilized Rhizopus oryzae lipase or by Novozym 435, respectively.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201400316","type":"journal-article","created":{"date-parts":[[2014,12,22]],"date-time":"2014-12-22T12:23:36Z","timestamp":1419251016000},"page":"608-619","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids"],"prefix":"10.1002","volume":"117","author":[{"given":"Ariela V.","family":"Paula","sequence":"first","affiliation":[{"name":"Faculty of Pharmaceutical Sciences UNESP \u2010 State University \u201cJ\u00falio de Mesquita Filho\u201d Departament of Bioprocess and Biotechnology Araraquara SP Brazil"}]},{"given":"Gisele F. M.","family":"Nunes","sequence":"additional","affiliation":[{"name":"Engineering School of Lorena University of S\u00e3o Paulo Biotechnology Department Lorena S\u00e3o Paulo Brazil"}]},{"given":"Nat\u00e1lia M.","family":"Os\u00f3rio","sequence":"additional","affiliation":[{"name":"Instituto Superior de Agronomia University of Lisbon CEER Biosystems Engineering Lisbon Portugal"}]},{"given":"J\u00falio C.","family":"Santos","sequence":"additional","affiliation":[{"name":"Engineering School of Lorena University of S\u00e3o Paulo Biotechnology Department Lorena S\u00e3o Paulo Brazil"}]},{"given":"Heizir F.","family":"de Castro","sequence":"additional","affiliation":[{"name":"Engineering School of Lorena University of S\u00e3o Paulo Chemical Engineering Department Lorena S\u00e3o Paulo Brazil"}]},{"given":"Suzana","family":"Ferreira\u2010Dias","sequence":"additional","affiliation":[{"name":"Instituto Superior de Agronomia University of Lisbon CEER Biosystems Engineering Lisbon Portugal"}]}],"member":"311","published-online":{"date-parts":[[2014,12,22]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(02)00130-8"},{"key":"e_1_2_7_3_1","first-page":"591","volume-title":"Healthful Lipids","author":"Akoh C. C.","year":"2005"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0100-40422010000200034"},{"key":"e_1_2_7_5_1","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/B978-0-935315-63-9.50020-6","volume-title":"Practical Handbook of Soybean Processing and Utilization","author":"Erickson M. D.","year":"1995"},{"key":"e_1_2_7_6_1","first-page":"479","volume-title":"Lipid Biotechnology","author":"Balc\u00e3o V. M.","year":"2002"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-007-1104-y"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.200800100"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201200418"},{"key":"e_1_2_7_10_1","first-page":"35","volume-title":"Enzimas como Agentes Biotecnol\u00f3gicos","author":"Zanin G. M.","year":"2004"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-59745-053-9_21"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.200501188"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.200800194"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jaap.2012.10.017"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijhydene.2008.11.007"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/0141-0229(95)00125-5"},{"key":"e_1_2_7_17_1","first-page":"27","volume-title":"Reactores Biol\u00f3gicos: Fundamentos e Aplica\u00e7\u00f5es","author":"Teixeira J. A.","year":"2007"},{"key":"e_1_2_7_18_1","volume-title":"Food Lipids: Chemistry, Nutrition, and Biotechnology","author":"Willis W.M.","year":"2008"},{"key":"e_1_2_7_19_1","first-page":"367","volume-title":"Encapsulation Technologies for Active Food Ingredients and Food Processing","author":"Breguet V.","year":"2009"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0722203"},{"key":"e_1_2_7_21_1","volume-title":"Physical and Chemical Characteristics of Oils, Fats, and Waxes","author":"Firestone D.","year":"2006"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1079\/PNS2002230"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2004.01.001"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10620-005-2463-6"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf802678a"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2010.02212.x"},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12010-009-8578-z"},{"key":"e_1_2_7_28_1","doi-asserted-by":"crossref","first-page":"1056","DOI":"10.1111\/j.1365-2621.2001.tb16082.x","article-title":"Rheological properties of milkfat and butter","volume":"66","author":"Wrigth A. J.","year":"2001","journal-title":"J. Food Sci."},{"key":"e_1_2_7_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.molcatb.2009.12.008"},{"key":"e_1_2_7_30_1","unstructured":"Paula A. V. Ph D. Thesis Restructuration of milk fat by enzymatic interesterification using immobilized lipase: optimization of reaction and operational conditions. Engineering School of Lorena University of S\u00e3o Paulo Lorena (BR) 2012 (in Portuguese)."},{"key":"e_1_2_7_31_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0100-40422008000100007"},{"key":"e_1_2_7_32_1","doi-asserted-by":"publisher","DOI":"10.1385\/ABAB:79:1-3:745"},{"key":"e_1_2_7_33_1","first-page":"66","article-title":"The sedimentation of a suspension of uniform spheres under conditions of viscous flow","volume":"8","author":"Richardson J. F.","year":"1954","journal-title":"Chem. Eng. Sci."},{"key":"e_1_2_7_34_1","volume-title":"Elementos de Engenharia das Rea\u00e7\u00f5es Qu\u00edmicas","author":"Fogler H. S.","year":"2009"},{"key":"e_1_2_7_35_1","volume-title":"Official Methods and Recommended Practices of the AOCS","year":"2004"},{"key":"e_1_2_7_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.08.049"},{"key":"e_1_2_7_37_1","unstructured":"Precht D. Molkentin J. The certification of the triglyceride contents of an anhydrous butter fat reference material with additional value for free cholesterol CRM 519. COMISSION OF THE EUROPEAN COMMUNITIES. ECSC\u2010EC\u2010EAEC Brussels Luxembourg 1997."},{"key":"e_1_2_7_38_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02640051"},{"key":"e_1_2_7_39_1","doi-asserted-by":"publisher","DOI":"10.1017\/CBO9780511802409.009"},{"key":"e_1_2_7_40_1","doi-asserted-by":"publisher","DOI":"10.1201\/9780203908198.pt3"},{"key":"e_1_2_7_41_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-002-0573-8"},{"key":"e_1_2_7_42_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1438-9312(200004)102:4<287::AID-EJLT287>3.0.CO;2-Q"},{"key":"e_1_2_7_43_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4522.2009.01152.x"},{"key":"e_1_2_7_44_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12161-009-9073-4"},{"key":"e_1_2_7_45_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10295-009-0573-4"},{"key":"e_1_2_7_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.02.015"},{"key":"e_1_2_7_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.12.010"},{"key":"e_1_2_7_48_1","first-page":"385","article-title":"Optimization of the enzymatic interesterification of milkfat canola oil blends using immobilized Rhizopus oryzae lipase by response surface methodology","volume":"49","author":"Nunes G. F. M.","year":"2011","journal-title":"Food Technol. Biotech."},{"key":"e_1_2_7_49_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-998-0103-y"},{"key":"e_1_2_7_50_1","volume-title":"Fats and Oils: Formulating and Processing for Applications","author":"O'Brien R. D.","year":"2004"},{"key":"e_1_2_7_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.05.016"},{"key":"e_1_2_7_52_1","doi-asserted-by":"publisher","DOI":"10.1002\/bit.20909"},{"key":"e_1_2_7_53_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2011.02726.x"},{"key":"e_1_2_7_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2009.05.011"},{"key":"e_1_2_7_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2010.02.061"},{"key":"e_1_2_7_56_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00239857"}],"container-title":["European Journal of Lipid Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fejlt.201400316","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/ejlt.201400316","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/ejlt.201400316","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/ejlt.201400316","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,6,6]],"date-time":"2024-06-06T01:15:42Z","timestamp":1717636542000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/ejlt.201400316"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,12,22]]},"references-count":55,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2015,5]]}},"alternative-id":["10.1002\/ejlt.201400316"],"URL":"https:\/\/doi.org\/10.1002\/ejlt.201400316","archive":["Portico"],"relation":{},"ISSN":["1438-7697","1438-9312"],"issn-type":[{"value":"1438-7697","type":"print"},{"value":"1438-9312","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,12,22]]},"assertion":[{"value":"2014-06-30","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2014-10-30","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2014-12-22","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}