Biochemical modification of milkfat

Quimica nova

Castro, Heizir Ferreira de¹  Nunes, Gisele Fátima Morais¹  Paula, Ariela Veloso de¹  Santos, Júlio César dos² 

[1] Universidade de São Paulo, Lorena, Brasil;Universidade de Taubaté, Taubaté, Brasil

关键词: milkfat;    lipase;    interesterification.;   

DOI  :  10.1590/S0100-40422010000200034

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Recent advancesfor improving physicochemical and nutritional properties of lipids are reviewed,with emphasis on products attaining by biochemical processing of natural fatsand oils. Enzymatic interesterification provides an important route to modifyphysical and nutritional properties of milkfat without generating transisomers. This process makes use of lipases, a versatile class of enzyme thatis able to perform efficiently the target modification in both solvent and solventfree systems. The present review covers important features of lipases, lipase-catalyzedinteresterification reactions and their effects on the composition and textureof the resulting product.

【 授权许可】

CC BY