Biochemical modification of milkfat

Química Nova

Castro, Heizir Ferreira de¹  Santos, Júlio César dos¹  Nunes, Gisele Fátima Morais¹  Universidade de Taubaté, Taubaté, Brasil¹  Universidade de São Paulo, Lorena, Brasil¹  Paula, Ariela Veloso de¹ 

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 advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of lipases, a versatile class of enzyme that is able to perform efficiently the target modification in both solvent and solvent free systems. The present review covers important features of lipases, lipase-catalyzed interesterification reactions and their effects on the composition and texture of the resulting product.

【 授权许可】

Unknown