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Lipase mediated upgradation of dietary fats and oils

Gupta, R; Rathi, P and Bradoo, Sapna LU (2003) In Critical Reviews in Food Science and Nutrition 43(6). p.635-644
Abstract
In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie... (More)
In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
structured triacylglycerols, lipases, interesterification, dietary fats, fat modification, transesterification
in
Critical Reviews in Food Science and Nutrition
volume
43
issue
6
pages
635 - 644
publisher
Taylor & Francis
external identifiers
  • pmid:14669881
  • wos:000186866400003
  • scopus:2142849892
ISSN
1040-8398
DOI
10.1080/10408690390251147
language
English
LU publication?
yes
id
9c804910-f3e7-46a0-bab6-2e2f3800c28c (old id 294657)
date added to LUP
2007-09-03 12:28:11
date last changed
2018-01-07 05:11:54
@article{9c804910-f3e7-46a0-bab6-2e2f3800c28c,
  abstract     = {In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements.},
  author       = {Gupta, R and Rathi, P and Bradoo, Sapna},
  issn         = {1040-8398},
  keyword      = {structured triacylglycerols,lipases,interesterification,dietary fats,fat modification,transesterification},
  language     = {eng},
  number       = {6},
  pages        = {635--644},
  publisher    = {Taylor & Francis},
  series       = {Critical Reviews in Food Science and Nutrition},
  title        = {Lipase mediated upgradation of dietary fats and oils},
  url          = {http://dx.doi.org/10.1080/10408690390251147},
  volume       = {43},
  year         = {2003},
}