ScholarWorks@숙명여자대학교

초록

In a broad sense, structured lipids (SLs) are lipids that have been chemically or enzymatically modied from their natural biosynthetic form. In this denition of SLs, the scope of lipids includes triacylglycerols (TAGs) (the most common types of food lipids) as well as other types of acylglycerols, such as diacylglycerols (DAGs), monoacylglycerols (MAGs), and glycerophospholipids (phospholipids). The term “modied” means any alteration in the structure of the naturally occurring lipids. This denition includes the topics covered in Chapters 31, 32, and 34. In a narrower sense, and in many cases, SLs are specically dened as TAGs that have been modied by incorporation of new fatty acids, restructured to change the positions of fatty acids, or the fatty acid prole, from the natural state, or synthesized to yield novel TAGs. The fatty acid profiles of conventional TAGs are genetically defined and unique to each plant or animal species. In this chapter, SLs preferentially refer to TAGs containing mixtures of fatty acids (short-chain and/or medium-chain, plus long-chain) esterified to the glycerol moiety, preferably in the same glycerol molecule. Figure 35.1 shows the general structure of SLs; their potency increases if each glycerol moiety contains both short- (SCFAs) or medium-chain fatty acids (MCFAs) and long-chain fatty acids (LCFAs). SLs combine the unique characteristics of component fatty acids such as melting behavior, digestion, absorption, and metabolism to enhance their use in foods, nutrition, and therapeutics. Individuals unable to metabolize certain dietary fats or with pancreatic insufficiency may benefit from the consumption of SLs. © 2017 by Taylor and Francis Group, LLC.