Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi.
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management.
J Oleo Sci. 2022 Dec 3;71(12):1697-1709. doi: 10.5650/jos.ess22118. Epub 2022 Nov 7.
In recent years, scientists and technologists have become increasingly interested in producing modified lipids with enhanced nutritional and functional properties. The application and functional properties of fats and oil depend on the composition and structure of triacylglycerols (TAG). As a result, lipid TAG changes can be used to synthesize tailored lipids with a broader range of applications. However, no natural edible oil is available with appropriate dietary and functional properties to meet the human recommended dietary allowances (RDA). On the other hand, the arising health concern is the transfat consumption produced during the chemical modification of vegetable oil through the partial hydrogenation process. Therefore, innovative technologies are shifting toward modifying fat and oil to improve their functionality. Enzymatic interesterification (EIE) is one of the emerging and novel technology to modify the technological traits of naturally available edible oil. It helps in modifying physicochemical, functional, oxidative, and nutritional characteristics of fats and oil due to the rearrangement of the fatty acid positions in the glycerol backbone after interesterification. Enzymatic interesterification utilizes lipase as a biocatalyst with specificity and selectivity to produce desired lipids. Alternation in the molecular structure of triacylglycerol results in changes in melting/dropping point, thermal properties, crystallization behavior, solid fat content, and oxidative stability. Because of its high acyl exchange reaction efficiency, simple reaction process, flexibility, eco-friendly, and generation of fewer by-products, (EIE) is gaining more attention as a substitute lipid modification approach. This review paper discusses the uses of EIE in developing modified fat with desirable physicochemical and nutritional properties. EIE is one of the potential techniques to modify vegetable oil's physicochemical, functional, and nutritional characteristics without producing any undesirable reaction products. EIE produces different modified lipids such as trans fat-free margarine, plastic fat, bakery, confectionery fat, therapeutic oil, infant food, cocoa butter substitute, and equivalent.
近年来，科学家和技术专家越来越感兴趣于生产具有增强的营养和功能特性的改性脂质。脂肪和油的应用和功能特性取决于三酰基甘油（TAG）的组成和结构。因此，可以使用脂质 TAG 变化来合成具有更广泛应用范围的定制脂质。然而，没有具有适当饮食和功能特性的天然食用油可满足人类推荐的膳食允许量（RDA）。另一方面，人们越来越关注在通过部分氢化过程对植物油进行化学改性期间产生的反式脂肪消耗。因此，创新技术正在转向改性脂肪和油以改善其功能。酶促酯交换（EIE）是一种新兴的新技术，可以改变天然可食用油脂的技术特性。由于酯交换后甘油主链中脂肪酸位置的重新排列，它有助于改变脂肪和油的物理化学、功能、氧化和营养特性。酶促酯交换利用脂肪酶作为具有特异性和选择性的生物催化剂来生产所需的脂质。三酰基甘油的分子结构的改变导致熔点/滴落点、热性质、结晶行为、固体脂肪含量和氧化稳定性的变化。由于其高酰基交换反应效率、简单的反应过程、灵活性、环保和产生较少的副产物，（EIE）作为替代脂质改性方法越来越受到关注。本文综述了 EIE 在开发具有理想物理化学和营养特性的改性脂肪中的应用。EIE 是一种潜在的技术，可以在不产生任何不良反应产物的情况下改性植物油的物理化学、功能和营养特性。EIE 可产生不同的改性脂质，例如无反式脂肪人造黄油、塑性脂肪、面包店、糖果脂肪、治疗油、婴儿食品、可可脂替代品和等效物。
