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Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

Authors
김병희C. C. Akoh
Issue Date
Aug-2015
Publisher
WILEY-BLACKWELL, 111 RIVER ST, HOBOKEN, USA, NJ, 07030-5774
Citation
JOURNAL OF FOOD SCIENCE, v.80, no.8, pp.C1713 - C1724
Journal Title
JOURNAL OF FOOD SCIENCE
Volume
80
Number
8
Start Page
C1713
End Page
C1724
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147132
DOI
10.1111/1750-3841.12953
ISSN
0022-1147
Abstract
Structured lipids (SLs) are lipids that have been chemically or enzymatically modified from their natural biosynthetic form. Because SLs are made to possess desired nutritional, physicochemical, or textural properties for various applications in the food industry, many research activities have been aimed at their commercialization. The production of SLs by enzymatic procedures has a great potential in the future market because of the specificity of lipases and phospholipases used as the biocatalysts. The aim of this review is to provide concise information on the recent research trends on the enzymatic synthesis of SLs of commercial interest, such as medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free or low-trans plastic fats (such as margarines and shortenings), low-calorie fats/oils, health-beneficial fatty acid-rich fats/oils, mono- or diacylglycerols, and structurally modified phospholipids. This limited review covers 108 research articles published between 2010 and 2014 which were searched in Web of Science.
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