Osborn H T, Akoh C C
The authors are with the Univ. of Georgia, Dept. of Food Science and Technology, Food Science Building, Athens, GA 30602-7610.
Compr Rev Food Sci Food Saf. 2002 Oct;1(3):110-120. doi: 10.1111/j.1541-4337.2002.tb00010.x.
Generally, structured lipids (SLs) are triacylglycerols (TAGs) that have been modified to change the fatty acid composition and/or their positional distribution in glycerol backbone by chemically and/or enzymatically catalyzed reactions and/or genetic engineering. More specifically, SLs are modified TAGs with improved nutritional or functional properties. SLs provide an effective means for producing tailor-made lipids with desired physical characteristics, chemical properties, and/or nutritional benefits. The production, commercialization outlook, medical, and food applications of SLs are reviewed here. Physical property measurements for SL in food systems and future research needs for increased industrial acceptance are also included in this review.
一般来说，结构化脂质（SLs）是三酰甘油（TAGs），它们通过化学和/或酶催化反应和/或基因工程进行了修饰，以改变脂肪酸组成和/或其在甘油主链中的位置分布。更具体地说，SLs是具有改善的营养或功能特性的修饰TAGs。SLs为生产具有所需物理特性、化学性质和/或营养益处的定制脂质提供了一种有效手段。本文综述了SLs的生产、商业化前景、医学和食品应用。本文还包括食品体系中SL的物理性质测量以及提高工业接受度的未来研究需求。
