TY - JOUR
T1 - Future of Structured Lipids
T2 - Enzymatic Synthesis and Their New Applications in Food Systems
AU - Zhou, Jun
AU - Lee, Yee Ying
AU - Mao, Yilin
AU - Wang, Yong
AU - Zhang, Zhen
N1 - Funding Information:
This research was funded by the National Natural Science Foundation of China under grant 32001734, and the Department of Science and Technology of Guangdong Province under the grant 2020A1515111153, 2020B020226010 and 2016YT03H132.
Funding Information:
We thank the National Natural Science Foundation of China, and the Department of Science and Technology of Guangdong Province for financial support, and Xiaodong Xie, Xiaoxue Sun, and Hongzeng Ai for assistance in collecting referenced data.
Publisher Copyright:
© 2022 by the authors.
PY - 2022/8
Y1 - 2022/8
N2 - Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted.
AB - Structured lipids (SLs) refer to a new type of functional lipid obtained by modifying natural triacylglycerol (TAG) through the restructuring of fatty acids, thereby altering the composition, structure, and distribution of fatty acids attached to the glycerol backbones. Due to the unique functional characteristics of SLs (easy to absorb, low in calories, reduced serum TAG, etc.), there is increasing interest in the research and application of SLs. SLs were initially prepared using chemical methods. With the wide application of enzymes in industries and the advantages of enzymatic synthesis (mild reaction conditions, high catalytic efficiency, environmental friendliness, etc.), synthesis of SLs using lipase has aroused great interest. This review summarizes the reaction system of SL production and introduces the enzymatic synthesis and application of some of the latest SLs discussed/developed in recent years, including medium- to long-chain triacylglycerol (MLCT), diacylglycerol (DAG), EPA- and DHA-enriched TAG, human milk fat substitutes, and esterified propoxylated glycerol (EPG). Lastly, several new ways of applying SLs (powdered oil, DAG plastic fat, inert gas spray oil, and emulsion) in the future food industry are also highlighted.
KW - enzymatic catalysis
KW - food specialty fats
KW - future food
KW - structured lipids
UR - https://www.scopus.com/pages/publications/85137352757
U2 - 10.3390/foods11162400
DO - 10.3390/foods11162400
M3 - Review Article
AN - SCOPUS:85137352757
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 16
M1 - 2400
ER -