Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Enzymatic production and industrial application of structured lipids

재구성 지질의 효소적 생산과 산업적 이용

  • Lee, Soo Jeong (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Song, Ye Jin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Jung Eun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Choi, Eun Ji (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Byung Hee (Department of Food and Nutrition, Sookmyung Women's University)
  • 이수정 (숙명여자대학교 식품영양학과) ;
  • 송예진 (숙명여자대학교 식품영양학과) ;
  • 이정은 (숙명여자대학교 식품영양학과) ;
  • 최은지 (숙명여자대학교 식품영양학과) ;
  • 김병희 (숙명여자대학교 식품영양학과)
  • Received : 2018.04.30
  • Accepted : 2018.05.23
  • Published : 2018.06.30
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Abstract

Structured lipids are lipids in which the composition and/or positional distribution of fatty acids have been chemically or enzymatically modified from their natural biosynthetic form. Because structured lipids have desired nutritional, physicochemical, textural or physiological properties for applications in processed foods, functional foods, or nutraceuticals, many research activities have been aimed at their commercialization. The enzymatic production of structured lipids using lipases as the biocatalysts has a big potential in the future market due to the specificity or selectivity of the lipases. This article introduced some examples of specialty structured lipids that have been enzymatically produced and have been utilized as commercialized products. The commercialized products include medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free plastic fats, low-calorie fats/oils, and health-beneficial fatty acid-rich oils.

Keywords

References

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