BIOTECHNOLOGY OF LIPIDS - THE USE OF LIPASES FOR THE STRUCTURAL MODIFICATION OF FATS AND OILS

被引：12

作者：

VALENZUELA, A

NIETO, S

机构：

[1] Unidad de Bioqufmica Farmacológica y Lipidos and Unidad de Nutrición Clinica, Instituto de Nutrición y Tecnologia de Alimentas, Universidad de Chile., Casula 138-11, Santiago

来源：

GRASAS Y ACEITES | 1994年 / 45卷 / 05期

关键词：

BIOTECHNOLOGY; INFORMATION (PAPER); LIPASE; LIPID; STRUCTURAL MODIFICATION;

D O I：

10.3989/gya.1994.v45.i5.1024

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties. As chemical procedures have many drawbacks, the application of enzyme technology shows as a promising approach for the development of new fats and oil-derived products. Lipase-catalyzed interesterification reactions allow the structural modification of lipids by selectively changing the composition of a triacylglycerol under very mild and controlled conditions. This work reviews the main characteristics of lipase reactions, the use of lipases for interesterification procedures, and the advantages and limitations of lipase immobilization for the enzymatic modification of fats and oils. The use of lipases from different sources for fat splitting and the potential application of stereospecific lipases for the production of structured or designer lipids is also discussed.

引用

页码：337 / 343

页数：7

共 45 条

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